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Irish Beef Stew
4.7 from 69 votes

Irish Beef Stew

Irish Beef Stew combines tender chunks of well-marbled beef chuck with root vegetables, aromatic herbs, and a rich broth infused with Guinness stout and red wine for a hearty, comforting dish. The slow simmering process breaks down the meat, producing a robust stew ideal for cold days or hearty meals.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8 servings
Calories: 524 kcal
Course: Soup
Cuisine: Irish

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

    Cup of Yum
  1. Sprinkle beef pieces fairly generously with kosher salt and freshly ground black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 524

% 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.