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Irish Beef Stew
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  • CourseSoup
  • 1 1/2 lbs. beef stew meat
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 Tbsp. vegetable oil, divided
  • 1 large onion, chopped
  • 2 large carrots, sliced
  • 3 garlic cloves, chopped
  • 3 cups beef stock
  • 1 cup Guinness stout
  • 1 tsp. dried thyme
  • 1 large bay leaf
  • 3 medium Yukon gold potatoes
  • salt and pepper, to taste
  • 1/2 cup fresh parsley, lightly packed
  1. Place the beef in a large bowl, add the salt and pepper, and toss to mix. Get another bowl for the seared beef. Place a large, heavy pot or Dutch oven over medium-high heat and let it get hot for a minute, then drizzle in 1 tablespoon of the oil. Sprinkle half of the beef over the bottom of the pan and sear for about a minute before turning the pieces. When there are browned spots on the outside of the beef cubes, transfer to the clean bowl. Drizzle in the second tablespoon of oil into the pot and brown the second half of the beef. Transfer to the bowl with the rest of the seared beef.
  2. Drizzle the third tablespoon of oil into the pot, add the onions and carrots, and stir and scrape to get all the browned bits into the mixture. Stir for a few minutes, then add the garlic and stir for a few seconds, until fragrant. Cut potatoes into 1 1/2-inch chunks. Add the stock and stout (or substitute) and thyme, bay leaf, potatoes and the reserved beef. Bring to a boil and quickly reduce to low, adjusting the heat so the mixture barely bubbles. Cover the pot and cook for 1 to 1 1/2 hours.
  3. Uncover and test a potato by piercing with a paring knife — it should be tender. Add additional salt and pepper to taste, if necessary. Stir in parsley and serve hot, or cool completely and store, tightly covered in the refrigerator, for up to 4 days.
Recipe Notes

If you don’t want to use beer, you can add more beef stock and 1 teaspoon of molasses for the sweetness beer would impart.


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