Irish Beef Stew


March 13, 2017

  • Prep: 15 mins
  • Cook: 2 hrs 15 mins



1 1/4 pounds well-marbled chuck beef stew meat,

cut into 1 1/2-inch chunks

3 teaspoons of salt

1/4 cup olive oil

6 large garlic cloves, minced

4 cups beef stock or broth

2 cups water

1 cup of Guinness extra stout

1 cup of hearty red wine

2 tablespoons tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

2 tablespoons butter

3 pounds russet potatoes, cut into 1/2-inch pieces

1 large onion, chopped

2 cups 1/2-inch pieces peeled carrots

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley


1Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

2Pat dry the beef with paper towels.

3Working in batches, add the beef and cook, without stirring, until well browned on one side, turn the pieces over to brown other side.

4Add garlic to the pot with the beef. Sauté 30 seconds or until fragrant.

5Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

6Bring mixture to a simmer. Reduce heat to the lowest setting, then cover.

7Cook at a low simmer for 1 hour, stirring occasionally.

8While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté until the onions are golden, about 15 minutes.

9Set aside until the beef stew in step 2 has simmered for one hour.

10Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt.

11Simmer uncovered until vegetables and beef are very tender, about 40 minutes.

12Discard the bay leaves. Tilt pan and spoon off any excess fat.

13Transfer stew to serving bowls. Add more salt and pepper to taste.

14Sprinkle with parsley and serve.


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