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5.0 from 81 votes

Irish Beef Stew Recipe

This delicious homemade Irish beef stew recipe is jam-packed with root vegetables, beef stew meat, and herbs simmered in a stout beer broth.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8
Calories: 354 kcal
Course: Main Course , Dinner
Cuisine: American , Irish

Ingredients

  • 4 tablespoons oil
  • 1 peeled small diced large yellow onion
  • 3 peeled medium diced carrots
  • 3 peeled medium diced parsnips
  • 3 finely minced cloves of garlic
  • 1 ½ pounds beef stew meat cut into ½” cubes
  • 3 tablespoons tomato paste
  • 1 ½ cups Guinness beer
  • 80 ounces beef stock
  • 4 peeled medium diced large Yukon or russet potatoes
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Sea salt and pepper to taste

Instructions

    Cup of Yum
  1. Add 2 tablespoons of olive to a large pot over medium-low heat.
  2. Sauté the onions until well browned about 20 minutes. Stir every 2 to 3 minutes.
  3. Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender while occassionally stirring.
  4. Remove the vegetables from the pot and set them aside on a plate or in a bowl.
  5. Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.
  6. Once the oil begins to smoke lightly, add in the beef and cook for 4-6 minutes or until browned on all sides while stirring every 20 to 30 seconds.
  7. Over medium heat, stir in the tomato paste until coated and pince for 2 to 3 minutes or until it becomes a rust color.
  8. Pour in the beer and cook over medium-low heat for 1 to 2 minutes or until it becomes thick and slightly reduced in the amount of liquid.
  9. Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
  10. Add the cooked vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.
  11. Finish with parsley, thyme, salt, and pepper and serve.

Notes

  • Make-Ahead: For freshness it’s best to serve this soup once it is finished cooking. However, it can be made up to 2 days ahead.
  • How to Store: Cover and keep in the refrigerator for up to 5 days. It will freeze well covered in the freeze for up to 2 months. Be sure to thaw in the fridge for 1 day before reheating.
  • How to Reheat: Add the desired amount of Irish beef stew to a small pot and cook over low heat until hot.
  • After adding the beer, I mentioned reducing it. This simply means some of the liquid evaporates while becoming more concentrated in flavor. You would only reduce the amount of liquid in this recipe by a few tablespoons so that the beer flavor profile still comes through.
  • " Pince” is a French term for browning the paste in beef fat over low heat until it becomes rusty. This adds more flavor and helps to thicken the dish.
  • This serves 8 people, but because of the tremendous storage options, we always freeze the leftovers.
  • The Guinness beer in this recipe adds incredible body and flavor to the soup. Since most stout beers mimic the dark coffee taste, you will absolutely get some of those flavor notes in the soup.
  • If you want an extremely thick soup, try mixing in a roux once it's done.

Nutrition Information

Calories 354kcal (18%) Carbohydrates 32g (11%) Protein 29g (58%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 53mg (18%) Sodium 735mg (31%) Potassium 1614mg (46%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 4130IU (83%) Vitamin C 28mg (31%) Calcium 107mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 354

% Daily Value*

Calories 354kcal 18%
Carbohydrates 32g 11%
Protein 29g 58%
Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 53mg 18%
Sodium 735mg 31%
Potassium 1614mg 34%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 4130IU 83%
Vitamin C 28mg 31%
Calcium 107mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.