Irish Beef Stew Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
354 kcal
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Course
Main Course, Dinner
Irish Beef Stew Recipe
Description
Irish Beef Stew Recipe brings together cubed beef stew meat, sautéed onions, carrots, parsnips, and garlic, slowly cooked with tomato paste and Guinness beer to develop a rich base. The beer is briefly reduced to concentrate the flavor before adding beef stock for simmering until tender. Fresh herbs like thyme and parsley add subtle earthiness, while diced potatoes finish the dish by softening and adding substance. The lengthened cooking time ensures the beef develops tenderness and the flavors meld thoroughly.
The stew offers a deep, hearty flavor profile with a balance from the stout beer and fresh vegetables. Its texture ranges from tender meat to root vegetables softened through cooking, with potatoes bringing a creamy bite. The thickened broth clings lightly to each component after simmering and reduction.
This classic stew can be served on its own or with bread to soak up the flavorful broth. It suits a filling meal through cooler weather or whenever a satisfying beef stew is desired. Its make-ahead nature and good freezer stability provide convenience for home cooks who want a meal ready to reheat.
Practical tips include reducing the beer slightly after adding it to intensify flavor without bitterness, and "pince," a technique for browning tomato paste to add depth and help thicken the stew. The stew keeps well refrigerated for several days and freezes up to two months, improving flexibility in using leftovers.
Ingredients
- 4 tablespoons neutral cooking oil generic cooking oil
- 1 yellow onion peeled, small diced, large
- 3 carrot peeled medium diced
- 3 parsnip peeled medium diced
- 3 garlic finely minced cloves
- 1 ½ pounds beef stew meat cut into ½” cubes
- 3 tablespoons tomato paste
- 1 ½ cups Guinness beer
- 80 ounces beef stock
- 4 potato peeled medium diced large Yukon or russet
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon thyme chopped fresh
- salt to taste
- black pepper to taste
Instructions
- Add 2 tablespoons of olive to a large pot over medium-low heat.
- Sauté the onions until well browned about 20 minutes. Stir every 2 to 3 minutes.
- Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender while occassionally stirring.
- Remove the vegetables from the pot and set them aside on a plate or in a bowl.
- Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.
- 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.
- Over medium heat, stir in the tomato paste until coated and pince for 2 to 3 minutes or until it becomes a rust color.
- 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.
- Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
- Add the cooked vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.
- Finish with parsley, thyme, salt, and pepper and serve.
Notes
- This stew serves 8, but leftovers freeze well for up to 2 months, making it convenient for multiple meals.
- Reduce the beer after adding to concentrate its flavor without overpowering the stew.
- "Pince" the tomato paste by browning it in beef fat to deepen flavor and aid thickening.
- Store leftovers in the refrigerator for up to 5 days, reheating gently over low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% 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.
User Reviews
Overall Rating
5
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