This incredibly tender and flavorful Irish Beef Stew is braised in a Dutch oven after a light smoke on the Traeger, but it can easily be finished on the stovetop if you prefer. The combination of well-marbled chuck roast, root vegetables, beef stock and a splash of Guinness produces a rich, comforting stew perfect for cool evenings. Save this recipe and try it soon.
Traeger Irish Stew
Fire up your smoker and set the Traeger to a low smoke to build a subtle, smoky backbone for this classic Irish-style beef stew. We start by smoking cubed chuck roast to add an extra layer of flavor, then sear and braise the beef with onions, garlic, carrots, celery, potatoes, beef stock and Guinness. The long, gentle braise yields fall-apart beef and a deep, savory broth that tastes even better the next day.
The Guinness brings a unique, malt-forward depth that complements the beef and vegetables. If you don’t have or don’t want to use beer, you can omit it, but expect a milder flavor profile without that stout character.
Browse my Traeger recipes for more ideas and inspiration.
Recipe Shopping List
Here’s a quick checklist of the main ingredients so you can see what to pick up. For exact quantities, see the ingredient list below.
- Beef chuck roast
- Salt & pepper
- Cooking oil
- Garlic
- Onion
- Carrots
- Celery
- Baby potatoes (red or gold)
- Bay leaves
- Beef stock
- Guinness beer (or substitute)
- Fresh parsley
More Traeger beef recipes available for inspiration.
How To Make This Recipe
This overview outlines the main steps: smoke the beef briefly, sear and sauté aromatics, then braise until everything is tender and flavorful. Follow the full instructions below when you cook.
- Preheat: Bring the Traeger or smoker to 225°F.
- Smoke: Cube the chuck roast, season with salt and pepper, and smoke on a grill mat or sheet for about 45 minutes.
- Sear & Braise: In a Dutch oven over medium-high heat, warm oil and brown the meat on all sides. Add garlic and onion and sauté for 4–5 minutes. Add carrots, celery, bay leaves, beef stock and Guinness, cover and simmer gently for about 2 hours.
- Add Potatoes: Stir in baby potatoes and chopped parsley, cover and cook another 40–50 minutes until potatoes and meat are tender.
- Finish: Adjust seasoning to taste. If you prefer a thicker stew, thicken with a cornstarch slurry a little at a time until you reach the desired consistency.
- Serve: Ladle into bowls and serve with crusty bread or mashed potatoes for a hearty meal.
Recipe FAQ
Cool the stew slightly, transfer to an airtight container, and refrigerate for 3–5 days. It also freezes well for up to 3 months—defrost in the fridge before reheating.
What’s the best way to reheat the stew?
Reheat gently on the stovetop over low to medium-low heat until warmed through, stirring occasionally. The microwave works fine for single servings.
Can I substitute the Guinness?
If you omit the Guinness, the stew will still be tasty but have a different flavor—consider using additional beef stock and a splash of a darker beer or a little balsamic vinegar for added depth if you don’t have stout on hand.
What should I serve with it?
Classic pairings include crusty bread, mashed potatoes or colcannon, and a simple green salad to balance the richness.
More Recipes
- Smoked Beef Shank (Thor’s Hammer)
- Smoked Beef Short 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
- Smoked Shredded Beef Tamales
Recipe Card: Traeger Irish Beef Stew
Yield: 8 servings | Prep: 15 minutes | Cook: ~4 hours
Ingredients
- 4 pounds beef chuck roast, trimmed and cubed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon oil
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups diced carrots (about ¾” pieces)
- 1 cup chopped celery
- 2 bay leaves
- 4 cups beef stock
- 1 (16 oz) can Guinness beer
- 1 pound baby potatoes, whole
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Traeger or smoker to 225°F.
- Cube the chuck roast, season with salt and pepper, and place on a grill-safe mat or baking sheet. Smoke for 45 minutes.
- Heat oil in a Dutch oven over medium-high heat. Add the smoked beef and brown on all sides.
- Add garlic and onion and sauté about 5 minutes until softened.
- Stir in carrots, celery, bay leaves, beef stock and Guinness. Bring to a gentle simmer, cover and braise for 2 hours.
- Add baby potatoes and parsley, cover and cook another 45 minutes, or until meat and potatoes are tender.
- Taste and adjust salt. If desired, thicken with a cornstarch slurry: mix 2 tablespoons cornstarch with cold water, add slowly and simmer until thickened.
- Serve hot with crusty bread or mashed potatoes.
Notes
To make a cornstarch slurry, whisk cold water and cornstarch together and add a little at a time to the simmering stew until it reaches your preferred thickness.
Nutrition (estimate per serving)
Calories: ~664 | Total Fat: 37g | Protein: 61g | Carbohydrates: 21g | Sodium: 722mg (values are estimates)