Irish Beef Stew
User Reviews
5
Irish Beef Stew
Description
This Irish Beef Stew starts by crisping chopped bacon and browning seasoned stew meat for depth of flavor. The cooking fat then sautés onions and garlic before adding flour to form a roux, which thickens the sauce. Guinness beer is incorporated with tomato paste and beef stock to build a robust base. Additional vegetables including carrots, celery, and potatoes are added along with Worcestershire sauce, bay leaves, and thyme for earthy and savory notes.
The stew simmers on low heat for up to two hours, allowing the beef to become tender and the sauce to thicken to a loose gravy. The flavors meld through slow cooking, creating a comforting dish with a balance of meatiness, bitterness from the stout, and gentle sweetness from the vegetables.
This stew can be served as a stand-alone meal or with bread. It develops more flavor when made a day ahead and can be reheated with added broth to adjust thickness. It also freezes well for future meals.
The use of Guinness is integral to the flavor; substituting with chicken broth softens the beer taste. Adjust seasonings at the end to suit preference.
Ingredients
- 6 lices Bacon chopped
- 2 Tbsp olive oil
- 2 lbs stew meat
- 1 tsp salt
- 1/2 tsp black pepper ground
- 2 Tbsp butter
- ½ c. yellow onion diced
- 2 cloves garlic minced
- ¼ c. all-purpose flour
- 11.2 oz Guinness beer (1 bottle)
- 4 Tbsp tomato paste
- 4 c. beef stock
- 3 carrot chopped, or parsnip
- ½ Tbsp Worcestershire sauce
- 2 talks celery chopped
- 2 bay leaf
- 1 tsp thyme
- 3 c. potato peeled and chopped
- salt to taste
- black pepper to taste
Instructions
- In a Dutch oven cook bacon over a medium high heat until desired crispness, remove and set aside on a plate lined with paper towels.
- Season beef with salt and pepper.
- Add olive oil to Dutch oven over medium heat. Then add stew meat to Dutch oven and brown the beef. When the beef is done remove and set aside.
- In the same Dutch oven add the butter and onions, cook until onions are soft and translucent, about 2-3 minutes.
- Then add in flour and whisk to make a roux, cook for 1 minute.
- Pour in the Guinness beer and whisk until there are no more lumps in the sauce.
- Add tomato paste, beef stock, carrots or parsnips, Worcestershire sauce, celery, bay leaves and thyme to the sauce in the Dutch oven. Stir to combine.
- Add cooked stew meat, potatoes, and bacon to the Dutch oven. Bring to a boil, then reduce to low, cover and simmer for up to 2 hours, or until sauce has thickened to a loose gravy and vegetables are fork tender.
- Taste and add salt and pepper as needed. Remove the Bay Leaves from the stew and serve immediately.
Notes
- Chicken broth can replace beef stock for a milder beer flavor, depending on preference.
- This stew improves when made a day in advance, allowing flavors to deepen.
- Store leftovers in the refrigerator for 3–4 days or freeze for up to 3 months.
- Reheat gently and add broth if the stew thickens too much after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 733 kcal
% Daily Value*
| Calories | 733kcal | 37% |
| Carbohydrates | 29g | 10% |
| Protein | 63g | 126% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 178mg | 59% |
| Sodium | 1643mg | 68% |
| Potassium | 1713mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 8178IU | 164% |
| Vitamin C | 11mg | 12% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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