Irish Beef Stew Recipe
This simple, yet traditional recipe Irish beef stew is the ideal hearty comfort food to serve on St. Patrick's Day! Tender chunks of beef are simmered in a rich Guinness-infused broth with aromatic vegetables and savory herbs for a cozy and flavorful dish that's perfect for chilly nights.
Servings: 5 servings
Calories: 600kcal
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 (see note)
- 2 teaspoons fresh thyme divided ( or substitute 1 teaspoon dried thyme)
- 1 bay leaf
- 16 oz Guinness stout
- 32 oz 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 to a boil, then reduce heat and cover. Simmer for 2-3 hours until the stew thickens and the meat is tender.
- 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.
Nutrition
Calories: 600kcal | Carbohydrates: 31g | Protein: 40g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 919mg | Potassium: 1470mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6512IU | Vitamin C: 35mg | Calcium: 85mg | Iron: 6mg
