Description
This classic Irish Beef Stew features tender, well-marbled chuck beef simmered slowly with garlic, stout, red wine, and fresh vegetables for a richly flavored, hearty meal. The stew is a bit thinner and naturally thickened by the potatoes, making it comforting yet not overly heavy. Perfect for cozy dinners, it captures traditional Irish flavors with a hearty broth, fresh herbs, and satisfying rustic vegetables.
Ingredients
Beef and Seasonings
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 3 teaspoons salt, or to taste
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
Liquids
- 4 cups beef stock
- 2 cups water
- 1 cup Guinness extra stout
- 1 cup hearty red wine
- 2 tablespoons tomato paste
Vegetables and Garnish
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped (1 1/2 to 2 cups)
- 3 to 4 carrots or parsnips, cut into 1/2-inch pieces (2 cups)
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels. Working in batches to avoid crowding, add the beef and cook without stirring until well browned on one side. Use tongs to turn and brown another side. Repeat until all beef is browned.
- Add garlic and simmer the stock mixture: Add the minced garlic to the pot with the browned beef and sauté for about 30 seconds until fragrant. Pour in the beef stock, water, Guinness stout, red wine, then stir in tomato paste, sugar, dried thyme, Worcestershire sauce, and bay leaves. Stir everything to combine well.
- Simmer the beef stew: Bring the mixture to a simmer. Reduce the heat to the lowest setting, cover the pot, and let it cook at a bare simmer for 1 hour. Stir occasionally to prevent sticking.
- Sauté the onions and carrots: While the stew simmers, melt butter in a separate pot over medium heat. Add the chopped onions and carrots, and sauté until the onions turn golden and soft, about 15 minutes. Set aside until the stew has simmered for one hour.
- Add vegetables to the stew and continue simmering: After the beef has simmered an hour, add the sautéed onions, carrots, and peeled, chopped potatoes to the stew. Season with 2 teaspoons of salt and freshly ground black pepper. Simmer uncovered for about 40 minutes, or until the beef and vegetables are very tender. Discard bay leaves. Tilt the pan and spoon off any excess fat.
- Finish and serve: Transfer the stew to serving bowls. Adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley and serve warm.
Notes
- Use well-marbled chuck beef for tender, juicy stew meat; lean meat can become dry.
- Prep onions, carrots, and potatoes while the stock simmers to save time.
- For a thicker stew, reduce all liquids by one-quarter and use: 3 cups beef stock, 1 1/2 cups water, 3/4 cups stout, and 3/4 cups red wine.
- Making the stew a day in advance helps it thicken as flavors meld in the refrigerator.
- Do not overcrowd the pan when browning beef to ensure proper caramelization.
- Prep Time: 25 mins
- Cook Time: 1 hr 50 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
