Comforting Irish Beef Stew made with tender cuts of beef, vegetables and potatoes in a rich, beer infused brown gravy.
With its rich flavors, tender meat, and hearty vegetables, this ultimate comfort food has stood the test of time. Passed down through generations, this stew has become a staple of Irish cuisine.
The essential ingredients for a perfect Irish beef stew are the key to creating a dish that is truly warming and satisfying. Each ingredient plays a crucial role, contributing to the overall taste and texture that make Irish beef stew a comfort food like no other.
This recipe takes 2 to 3 hours to make and serves 6 people; which makes this also a great recipe to freeze and reheat for later. Since this is a hearty stew, it can be served on it's own; though my husband still prefers his over egg noodles. ~ Enjoy!
Suggested Equipment
- 5-Quart Dutch oven (or large pot)
- Wooden Spoon
- Mixing Bowl
- Knife
- Cutting Board
- Stew Bowls
Ingredients Needed
Beef Cubes: Opt for a tough, well-marbled cut like chuck or brisket, as these cuts lend themselves perfectly to slow cooking, resulting in tender, melt-in-your-mouth morsels of meat. You'll want to trim away any excess fat and cut the beef into bite-sized pieces to ensure even cooking and easy serving.
Canola Oil
All Purpose Flour
Carrots: I used baby carrots and cut them in half, but if using whole carrots, peel them first; then dice into uniform size pieces.
Celery
Onion: My husband and I can't eat a lot of onions so I only added half, but you can use the whole onion or even scallions as a substitution.
Mushrooms: You can slice them, dice them into larger pieces or omit them altogether if you don't care for mushrooms.
Garlic
Light Brown Sugar
Tomato Paste
Beef Stock: Any beef stock or broth will work in this recipe.
Guinness Stout: This Irish beer adds a rich, malty flavor which complements the beef and vegetables. If you're concerned about the alcohol, it will cook off during the long simmering process.
Russet Potatoes: Peeled and diced into large pieces so as not to break apart during cooking.
Ground Thyme: The fresh thyme was abysmal in my grocery store so I used ground thyme in this recipe, but if using fresh thyme, add 2 sprigs.
Bay Leaf
Kosher Salt
Black Pepper
How to Make Irish Beef Stew
Start by adding the beef cubes to a bowl; then add the flour and toss to coat. Heat the oil in a Dutch oven or large pot over medium-high heat.
Add the beef pieces in batches, ensuring they have enough space to brown properly. Cook until each piece is well-browned on all sides, then remove them from the pot and set them aside.
In the same pot, add the diced carrots, celery, onions, mushrooms and minced garlic; cooking until the vegetables begin to soften.
Add the browned beef back to the pot along with the diced potatoes, brown sugar, tomato paste, beef stock, Guinness stout, thyme, bay leaf, salt and pepper. Stir to combine all of the flavors, bring the stew to a simmer; then reduce heat to low.
Cover the pot and let it gently simmer for about 2 to 2 ½ hours, or until the beef becomes fork-tender and the flavors have melded together beautifully. Stir occasionally to prevent anything from sticking to the bottom of the pot.
Before serving, adjust the seasonings if needed and remove the bay leaf. Ladle the stew into bowls, making sure to include generous portions of both the tender beef and the hearty vegetables.
Storage
Once cooled you can store Irish Beef Stew in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, place the stew in a pot and heat on low until warmed through or you can cook in the microwave for 2 minutes.
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Irish Beef Stew
Equipment
- 5-Quart Dutch oven (or large pot)
Ingredients
- 3 pounds beef cubes (fat trimmed and large dice)
- 3 tablespoons canola oil
- ¼ cup all purpose flour
- 1 pound diced carrots
- 3 stalks diced celery
- ½ diced onion
- 8 ounces sliced mushrooms
- 3 cloves garlic (minced)
- 2 tablespoons light brown sugar
- 6 ounces tomato paste
- 2 cups beef stock
- 12 ounces guinness stout
- 3 large russet potatoes (large dice)
- 1 teaspoon ground thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Start by adding the beef cubes to a bowl; then add the flour and toss to coat. Heat the oil in a Dutch oven or large pot over medium-high heat.
- Add the beef pieces in batches, ensuring they have enough space to brown properly. Cook until each piece is well-browned on all sides, then remove them from the pot and set them aside.
- In the same pot, add the diced carrots, celery, onions, mushrooms and minced garlic; cooking until the vegetables begin to soften.
- Add the browned beef back to the pot along with the diced potatoes, brown sugar, tomato paste, beef stock, Guinness stout, thyme, bay leaf, salt and pepper. Stir to combine all of the flavors, bring the stew to a simmer; then reduce heat to low.
- Cover the pot and let it gently simmer for about 2 to 2 ½ hours, or until the beef becomes fork-tender and the flavors have melded together beautifully. Stir occasionally to prevent anything from sticking to the bottom of the pot.
- Before serving, adjust the seasonings if needed and remove the bay leaf.
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