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Irish Beef Stew Recipe
5 from 81 votes

Irish Beef Stew Recipe

Irish Beef Stew combines tender cubes of beef with hearty root vegetables like carrots and parsnips, simmered in a rich broth enriched by Guinness beer and beef stock. The stew develops a deep, savory flavor, enhanced by tomato paste, fresh herbs such as thyme and parsley, and slowly cooked to tenderness. Potatoes added toward the end offer a comforting texture, making this dish a substantial meal. The recipe accommodates preparation ahead and leftovers freeze well, allowing flexibility in cooking and serving.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 8
Calories: 354 kcal
Course: Main Course, Dinner
Cuisine: American, Irish

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

    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

  • 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

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%)

Nutrition Facts

Serving: 8 Serving

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.