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

oil

carrots

baby red or gold potatoes

celery

garlic

onion

bay leaves

beef stock

Guinness beer

parsley

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.

Preheat

Fire up the Traeger and let it get up to 225°F.

Smoke

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

Taste and add salt as needed. If you like a thicker stew, use a cornstarch roux to thicken.

Enjoy

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!

What are the best drinks to serve with this dish?

Thy this Irish Lemonade from Michelle at The Wooden Spoon Effect! It looks so refreshing and delicious!

Try our Smoked Prime Rib Noodle Soup too!

More great recipes to love!

Yield: 8 servings

Traeger Irish Beef Stew

Name: Traeger Irish Beef Stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Cuisine: American
Ingredients: 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

Tender, delicious Irish Beef Stew cooked in a Dutch Oven on the Traeger!

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

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

Instructions

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.)

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.

Traeger Irish Beef Stew