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Irish Beef Stew Recipe

by Sheryl Jacob
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Irish Beef Stew

This classic Irish beef stew is a truly meal-sized soup. Warm, hearty, and richly flavorful, it’s all you can ask for on a cold day, or just any day when you need something soul-nourishingly warm.

This deeply meaty and aromatic stew is made with the simplest of ingredients. Beef sauteed in garlic is simmered for hours with Guinness, Worcestershire sauce, tomato paste, and vegetables. The result; deep brown, spicy, savory soup with fall-apart tender beef.

The key ingredient in this stew is a bottle of dark – almost black – Guinness stout which reinforces the strong umami flavors of beef and gives the dish its deep brown color and big bold flavors. This stew is as aromatically appetizing as it is delicious. The bay leaves and butter-sauteed garlic will have your house smelling heavenly while the stew slowly simmers away to brothy perfection.

Irish beef stew is great as a stand-alone dish, but a loaf of Irish soda bread will definitely help in wiping off every last drop of flavor-packed broth from the bowl.

Making Irish Beef Stew:

Heat olive oil in a skillet over medium-high heat. Add beef and sear for 5 to 7 minutes, occasionally turning the pieces, so that all sides brown evenly. Add garlic, mix and cook for 2 to 3 more minutes.

Transfer beef and garlic into a large stockpot. Add beef stock, wine, Guinness stout, sugar, salt, black pepper, Worcestershire sauce, tomato paste, bay leaves. Mix and bring the stew to a boil over high heat. Once it starts bubbling, reduce the heat to medium-high and simmer for 1 hour.

Meanwhile, melt butter in a skillet over medium heat. Add onions and sauté for a minute till softened. Then add the carrots, stir and sauté for 4 to 5 minutes till the onions are lightly golden. Add sautéed onions and carrots, and potatoes to beef stew. Season with salt and pepper and simmer for 40 minutes, or till the beef is tender and the stew gets a rich, dark brown color. 

Once cooked, transfer the stew into a serving bowl. Top off with fresh cilantro and serve hot.

Irish Beef Stew

Irish Beef Stew

This classic Irish beef stew is a truly meal-sized soup. Warm, hearty, and richly… Recipes Irish Beef Stew Recipe European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 ½ lb boneless chuck beef stew meat, cut into 1-inch chunks

2 tsp salt, or to taste

6 garlic cloves, minced

4 cups, beef stock

½ cup extra virgin olive oil

½ a pint, Guinness extra stout

1 russet potato, peeled and diced into cubes

2 carrots, sliced into thick discs

1 onion, chopped

2 tbsp butter

1 cup red wine

2 tbsp tomato paste

1 tbsp sugar

½ cup Worcestershire sauce

1 tsp freshly ground black peppercorns

1 tbsp dried thyme

3 to 4 sprigs of cilantro

3 bay leaves

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Add beef chunks and cook for 5 minutes, turning the pieces occasionally. Add garlic, mix and cook for a few more minutes
  2. Transfer the beef and garlic to a large stockpot. Add beef stock, wine, Guinness stout, sugar, salt, black pepper, Worcestershire sauce, tomato paste, bay leaves. Mix and bring the stew to a boil. Reduce the heat and simmer for an hour
  3. Meanwhile, melt butter in a skillet over medium heat. Add onions and sauté for a minute till softened. Add the carrots, stir and sauté for 4 to 5 minutes till the onions are lightly golden
  4. Add the sautéed onions and carrots, and potatoes to beef stew. Season with salt and pepper and simmer for 40 minutes till the beef is tender. Ladle the stew into individual serving bowls, top off with a sprig of cilantro and serve hot!

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