This simple + traditional Irish Beef Stew is made with beef, potatoes, and Guinness Stout. It’s hearty comfort food that’s perfect for St. Patrick’s Day! Adapted from the one and only Kate Wood!
- 1 tablespoon olive oil
- 2 lbs chuck steak, cubed
- salt and pepper to taste
- 1 tablespoon butter
- 1 large yellow onion, halved and sliced
- 3 medium carrots, sliced into coins
- 4 cloves garlic, minced
- 1 heaping tablespoon tomato paste
- 3 medium red skin potatoes, cut into large chunks*
- 2 teaspoons fresh thyme, divided (substitute 1 teaspoon dried thyme)
- 1 bay leaf
- 2 8 ounce bottles Guinness stout**
- 1 32 ounce carton of beef broth**
- 1 tablespoon Worcestershire sauce
- pinch of sugar
- 1/4 cup fresh parsley, finely chopped, divided
- Pour the olive oil in a large, heavy bottomed pot over high heat. Season the meat with salt and pepper, then add to the pot in a single layer, working in batches if necessary. Allow the meat to brown really well on all sides, about 15 minutes, then remove from the pan.
- Lower the heat to medium, then add the butter, onion and carrots. Sauté for about 5 minutes, then add the garlic and cook for one minute more. Add the tomato paste and stir until the vegetables are coated. Continue cooking and stirring for about 5 minutes, then add the potatoes and cook for 2 minutes more.
- Add 1 teaspoon of thyme, the bay leaf, Guinness, beef broth, Worcestershire, sugar, and browned meat. Bring up to a boil, then lower the heat all the way and simmer until the stew has thickened slightly and the meat is falling apart, about 2-3 hours.
- Taste and adjust the seasoning as needed. Stir in the remaining 1 teaspoon of thyme and half of the parsley.
- Ladle the stew into bowls and garnish with a sprinkling of parsley. Serve hot.
- *Kate says to peel the potatoes, but I don’t. Mostly because I’m lazy, but also because I like the skins.
- **Don’t use anything other than Guinness or beef broth, or Kate might actually hunt you down and slap you.
Keywords: Irish, beef, stew, beer, stout, guinness, easy, St. Patricks Day, paddy, dinner