Irish Beef Stew

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!

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Course: stew

Cuisine: Irish

Keyword: beef, beer, dinner, easy, guinness, Irish, paddy, St. Patricks Day, stew, stout

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: servings

Calories: 600kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

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
¼ cup fresh parsley finely chopped, divided

Instructions

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.

Notes

You can peel your potatoes if you want, but I leave the skin on.
Ensure the beef is well-seared on all sides to develop the best flavor.

Try replacing the beef with lamb for a more traditional Irish stew recipe.

Use homemade beef stock or broth if possible.

Don't rush sautéing the vegetables. Let them sweat out nice and slow to develop their natural sweetness and depth of flavor.

Allow the stew to cook nice and slow over a low simmer. Don't let it boil.

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