Irish Beef Stew Recipe (with Video)

Name: Irish Beef Stew
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 6
Ingredients: 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks; 3 teaspoons of salt (more to taste); 1/4 cup extra virgin 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, peeled, cut into 1/2-inch pieces (about 7 cups); 1 large onion, chopped (1 1/2 to 2 cups); 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips); 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley

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Americans have a curious way of celebrating our Irish heritage. We pinch each other if we forget to wear something green on St. Patrick's Day, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste.

The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it's usually done with beef.

Video: How to Make Irish Beef Stew

2:35

Irish Beef Stew

An Irish-Inspired Beef Stew

This particular stew has all of the classic trimmings of a good Irish stew—meat, stock, plenty of root vegetables—with the addition of some Guinness extra stout, for its malty flavor and some Irish authenticity.

The recipe originally came to me through my friend Tomas, who got it from a chef friend in Europe, who had adapted a Bon Appetit recipe for Irish stew by adding Guinness and some red wine. Every time we make this recipe it gets raves!

Irish Beef Stew

Prep Time 25 mins

Cook Time 110 mins

Total Time 2 hrs 15 mins

Servings 4 to 6 servings

Please use beef chuck stew meat that is well marbled with fat. Lean stew meat will end up too dry.

Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2.

This is a thinner stew with only the starch from the potatoes to thicken it. If you'd like a thicker stew, omit 1/4 volume of each of the liquids and use these measurements instead: 3 cups beef stock, 1 1/2 cups water, 3/4 cups stout beer, and 3/4 cups red wine. Or, make the stew a day ahead of time and it will thicken overnight in the refrigerator.

1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons salt, or more to taste
1/4 cup extra virgin olive oil
6 garlic cloves, minced
4 cups beef stock
2 cups water
1 cup Guinness extra stout
1 cup 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, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
3 to 4 carrots or parsnips, cut into 1/2-inch pieces (2 cups)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Brown the beef:

Sprinkle 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.

Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Elise Bauer

Elise Bauer
Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer:

Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

Elise Bauer
Sauté onions, carrots in separate pan:

While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

Elise Bauer
Add onions, carrots, potatoes to beef stew, simmer:

Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.

Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

Elise Bauer

Irish stew with beef, carrots, and potatoes, Guinness and wine served in a bowl — Elise Bauer

Nutrition Facts (per serving)
720	Calories
29g	Fat
72g	Carbs
36g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	720
% Daily Value*
Total Fat 29g	37%
Saturated Fat 10g	51%
Cholesterol 92mg	31%
Sodium 1579mg	69%
Total Carbohydrate 72g	26%
Dietary Fiber 8g	29%
Total Sugars 9g
Protein 36g
Vitamin C 29mg	145%
Calcium 128mg	10%
Iron 7mg	40%
Potassium 2349mg	50%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.