This amazingly tender, flavorful Irish Beef Stew is cooked in a Dutch oven right on your Traeger! Easily adaptable for the stovetop as well, you are going to want to save this recipe and make it soon!
Traeger Irish Stew
Fire up your smoker and crack open that Guinness because today we’re making an incredible rich, flavor-packed batch of Irish Beef Stew! We took well-marbled chuck roast and then braised it along with carrots, onions, celery, and potatoes until everything was tender, full of beefy, rich Guinness flavor, and then served it up alongside some classic Irish Colcannon that we gave the Traeger treatment!
Braised beef is one of my very favorite things to eat, but this dish was by far the best version we’ve made yet. The Guinness gives it such a depth of flavor that you just can’t get with other methods or ingredients. Even if you don’t like to drink Guinness, I’d encourage you to give it a try in this recipe.
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Traeger Irish Beef Stew shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- beef chuck roast
- salt & pepper
- baby red or gold potatoes
- bay leaves
- beef stock
- Guinness beer
More Traeger Beef Recipes here!
How to make Smoked Irish Stew
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up the Traeger and let it get up to 225°F.
Cube the chuck roast and season with the salt and pepper, and place it on a grill mat on the grill. Let smoke for 45 minutes.
Sear & Braise
Put a Dutch Oven on the stovetop. Preheat the oil in the pot over medium-high heat. Brown the meat on all sides.
Add in the garlic and onions. Saute for 5 minutes.
Add the carrots, celery, bay leaves, beef stock, and beer to the pot. Cover and simmer for 2 hours.
Add the potatoes and parsley. Cook another 45 minutes.
Taste and add salt as needed. If you like a thicker stew, use a cornstarch roux to thicken.
Serve with crusty bread and a green salad!
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Traeger Irish Beef Stew FAQ
How should you store leftovers?
Store these leftovers in a covered container in the fridge for 3-5 days.
What’s the best way to reheat your beef stew?
The microwave is great for reheating stew! If you don’t have a microwave, you can reheat it in a pot on the stove over low to medium-low heat.
Are there any substitutions for the Guinness?
Not really. You CAN omit it if you don’t have alcohol around, but it does impact the flavor of the final dish. That being said, regular stew without Guinness is also delicious!
Try our Smoked Prime Rib Noodle Soup too!
More great recipes to love!
- Smoked Beef Shank (Thor’s Hammer)
- Smoked Dino Ribs
- Traeger Shredded Beef Burritos
- Smoked Hot Roast Beef Sandwich Boats
- Smoked Shredded Beef Enchiladas
- Smoked BBQ Beef Sandwich
- Traeger Shredded Beef Dip Sandwich
- Poutine with Smoked Beef Tips
- Smoked Corned Beef and Cabbage
- Traeger Beef Pancit Recipe
- Smoked Shredded Beef Tamales
- 4 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 6 cloves garlic
- 1 medium onion
- 2 cups diced carrots (3/4”)
- 1 cup chopped celery
- 2 bay leaves
- 4 cups beef stock
- 1 can (16 oz ) Guinness beer
- 1 pound potatoes, whole baby red or gold
- 1 tablespoon chopped fresh parsley
- Preheat your Traeger to 225°F.
- Cube your chuck roast and season well with salt and pepper.
- Place onto a grill-safe baking mat (link below in recommended products section) or on a baking sheet, and smoke for 45 minutes.
- Take a Dutch oven and add in the oil. Heat over medium-high heat.
- Remove the chunked chuck from the grill and add to the hot Dutch oven. Let the meat brown on all sides.
- Add the garlic and onion and sauté for 5 minutes.
- Add the carrots, celery, bay leaves, beef stock, and beer to the pot. Cover and cook for 2 hours on the stovetop over medium heat. (The stew should be lightly simmering.)
- Add the baby potatoes and parsley to the pot, cover, and cook for 45 minutes.
- Taste and add additional salt as needed. This will vary according to your personal taste and also what type of beef stock you use.
- Thicken with a corn starch roux (if desired, see notes.)
To make a corn starch roux, whisk cold water and cornstarch together. Start with two tablespoons of cornstarch and enough cold water to make a slurry. Add in little bits at a time and let simmer until the stew is as thick as you’d like it to be.
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Amount Per Serving: Calories: 664Total Fat: 37gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 188mgSodium: 722mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 61g
Nutrition data provided here is only an estimate.