adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Irish Beef Stew
Irish Beef Stew
0 Likes
Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Irish beef stew with Guinness, red wine, veggies, and potatoes for ultimate comfort food.
Ingredients:
  • 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
  • 3 teaspoons of salt (more to taste)
  • 1/4 cup extra virgin olive oil
  • 6 large garlic cloves, minced
  • 4 cups beef stock or broth
  • 2 cups water
  • 1 cup of Guinness extra stout
  • 1 cup of hearty red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Season the beef: Sprinkle a teaspoon of salt over the beef pieces. Heat olive oil in a large thick-bottomed pot over medium-high heat. Pat dry the beef and add batches to the pot, ensuring not to overcrowd, allowing the beef to brown nicely on both sides without stirring.
  • Add garlic to the pot with the beef and sauté for 30 seconds. Mix in beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Bring to a simmer, cover, and let it cook for 1 hour on low heat, stirring occasionally.
  • In a separate pan, sauté the onions and carrots: Melt the butter in a pot over medium heat. Add the onions and carrots and cook until the onions are golden, about 15 minutes. Set aside while the beef stew simmers for one hour in step 2.
  • Stir in diced onions, carrots, and potatoes into the beef stew. Season with black pepper and two teaspoons of salt. Let it simmer without a lid until the vegetables and beef are fork-tender, for about 40 minutes. Remove the bay leaves, skim off any fat, and serve the stew in bowls. Adjust seasoning with more salt and pepper if needed, garnish with parsley, and enjoy! Feel free to rate and review this recipe if you liked it!

Similar Recipes