Irish Beef Stew Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
497 kcal
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Course
Main Course, Soup
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Cuisine
Irish
Irish Beef Stew Recipe
Description
The Irish Beef Stew recipe starts by cooking bacon until crisp, then browning seasoned stew meat in olive oil. Onions are sautéed in butter until translucent and combined with flour to make a roux. Guinness beer is whisked in to deglaze the pot, followed by tomato paste and beef stock to build depth. Carrots, celery, potatoes, bay leaves, and thyme round out the stew's flavor base. Returning the beef and bacon to the pot, the stew simmers low and slow until the meat is tender and vegetables are soft, with the sauce thickening to a loose gravy consistency.
The result is a rich, deeply savory dish with layers of umami from the bacon and Guinness. The tender beef and hearty root vegetables provide comfort and substance. This stew pairs well with crusty bread or mashed potatoes.
According to notes, chicken broth can substitute beef stock, which will soften the beer's intensity. Leftovers keep well in an airtight container refrigerated up to five days, making it practical for multiple meals.
Ingredients
- 2 pounds stew meat
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 yellow onion
- 6 lices Bacon chopped
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 Guinness beer 11.2 oz bottle
- 4 tablespoons tomato paste
- 4 cups beef stock
- 3 carrot chopped
- 2 celery chopped, stalks
- 2 bay leaf
- 1 teaspoon thyme
- 3 cups potato peeled and chopped
- 1 tablespoon Worcestershire sauce
- 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.
- Season beef with salt and pepper.
- Add olive oil to dutch oven and brown the beef, remove and set aside.
- Add butter and onions, cook until onions are soft and translucent, 2-3 minutes.
- Add in flour and whisk to make a roux, cook for 1 minute.
- Pour in Guinness and whisk until there are no more lumps.
- Add tomato paste, beef stock, carrots or parsnips, potatoes, Worcestershire sauce, celery, bay leaves and thyme, stir to combine.
- Return beef and bacon to the pot.
- 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 bay leaves and enjoy.
Notes
- Chicken broth may replace beef stock; it lessens the Guinness flavor's prominence.
- Store leftovers refrigerated in an airtight container for up to five days for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 42g | 84% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 634mg | 26% |
| Potassium | 911mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5410IU | 108% |
| Vitamin C | 10mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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