Irish Beef Stew
User Reviews
4.7
Irish Beef Stew
Description
This recipe begins by seasoning beef chunks with salt and freshly ground black pepper before browning them in batches to develop a deep crust. The browned beef returns to the pot with beef broth, Guinness Extra Stout, dry red wine, tomato paste, sugar, thyme, Worcestershire sauce, soy sauce, and bay leaves to create a flavorful cooking liquid. After boiling, the stew is reduced to a low simmer and covered for about an hour.
Vegetables including peeled and cut russet potatoes, carrots, chopped yellow onion, and minced garlic are added for further simmering until tender and infused with the stew's savory flavors. Butter is stirred in before serving, and fresh parsley provides a bright garnish.
This stew offers a rich and layered taste from the stout and wine, with hearty textures from the beef and root vegetables. It works well as a filling main course in cooler weather, delivering classic Irish-style comfort food. The method emphasizes careful browning and slow cooking to build depth.
The recipe is adapted from Bon Appétit and notes the importance of discarding any solid fat pieces from the beef chuck to improve stew quality.
Ingredients
- 2-1/2 lbs. beef chuck roast cut into 1" to 1-1/4" pieces, any large pieces of solid fat discarded, well-marbled
- kosher salt
- black pepper freshly ground
- 3 T. olive oil divided
- 8 c. beef broth low sodium
- 1 c. Guinness Extra Stout
- 1 c. robust dry red wine
- 2 T. tomato paste
- 1 T. sugar
- 1 T. thyme dried
- ½ T. Worcestershire sauce
- ½ T. soy sauce
- 2 bay leaf
- 2 T. butter unsalted
- 2 lbs. russet potato peeled, cut into 1/2" pieces
- 1 yellow onion chopped, large
- 4 c. carrots ½ inch thick slices, peeled
- 6 garlic minced, large cloves
- parsley chopped, fresh
Instructions
- Sprinkle beef pieces fairly generously with kosher salt and freshly ground black pepper.
- Heat large heavy pot over medium-high heat. When hot, add 1 tablespoon of the oil, swirling it around bottom of pot. When oil is shimmering, carefully add beef pieces, leaving at least 1/2" space between pieces. Crowding the beef will cause it to steam rather than brown, so this step will need to be done in batches. Sauté beef until deeply browned on two sides, about 5 minutes per batch. Remove beef to a plate after each batch is browned, adding another tablespoon of oil to the pot prior to adding more beef. When the final batch is browned, add all browned beef back to the pot, along with any accumulated juices from the plate. Add beef broth, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, soy sauce, and bay leaves. Stir to combine. Bring mixture to a boil. Reduce heat to medium-low, then cover and just barely simmer for 1 hour, stirring occasionally.
- While stew is simmering, prepare potatoes, onion, carrots, and garlic. Heat a large skillet over medium heat. Add butter; melt. Add potatoes, onion, and carrots. Sauté until onions are softened, about 15 to 20 minutes. Stir in garlic and sauté for two minutes more. Remove from heat.
- Add sautéed vegetables to stew and simmer uncovered for another 45 minutes. Potatoes and beef should be very tender. If the beef isn't fork-tender, continue to simmer until it is. Taste test and add a bit more salt and pepper, if needed. Discard bay leaves. Spoon off any obvious fat from top of stew. Serve hot in individual bowls, with fresh parsley sprinkled over the top.
- This stew can be prepared a day or two prior to serving - just refrigerate in the meantime, and bring to a simmer prior to serving.
- This stew also freezes well.
Notes
- Discard large pieces of solid fat from the beef chuck to prevent greasy stew.
- Browning in batches is essential to properly sear the beef without steaming.
- Slow simmering with stout and red wine builds complex, rich flavors.
- Fresh parsley added at the end brightens and complements the hearty stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 524kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 680mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
