Irish Beef Stew

March 18, 2011 at 12:52 pm (Beef, Soups/Stews)

I was looking for a fun meal to make for my family for St. Patrick’s Day, and there’s just something about corned beef and cabbage that sounds overwhelmingly unappealing to me.  I found this recipe for Irish Beef Stew on  My husband says it was the best beef stew I’ve ever made (and I’ve tried a few different recipes in the crock pot — good, but nothing like this one.)  The sauce is wonderful because of the Guinness and red wine. 

This also pairs wonderfully with the recipe for Irresistible Irish Soda Bread.

Prep Time:  15 Minutes

Cook Time: 1 hour, 50 minutes

Serves:  4 – 6


-1/4 cup olive oil

-1 1/4 lbs. well-marbled chuck beef stew meat, cut into 1 inch pieces.  (Not extra-lean)

-6 cloves garlic, minced

-6 cups beef stock or canned beef broth

-1 cup Guinness beer

-1 cup fine red wine (Kristen’s note:  I used burgundy cooking wine, and it turned out great.)

-2 tbsp. tomato paste

-1 tbsp. sugar

-1 tbsp. dried thyme

-1 tbsp. Worcestershire sauce

-2 bay leaves

-2 tbsp. butter

-3 lbs russet potatoes, peeled and cut into 1/2 inch pieces (about 7 cups)

-1 large onion, chopped

-2 cups carrots (peeled and cut into 1/2 inch pieces)

-Salt and pepper

-2 tbsp. chopped fresh parsley


1.  Heat olive oil in heavy, large pot over medium-high heat.  Lightly salt the beef pieces.  Working in batches if necessary, add the beef (do not crowd the pan or the meat will steam and not brown) and cook without stirring, until nicely browned on one side.  Use tongs to turn pieces over.  Repeat until all sides of the meat are browned, about 5 minutes.  Add garlic and saute 1 minute.  Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.  Stir to combine.  Bring mixture to a boil.  Reduce heat to medium-low, then cover and simmer 1 hour, stirring occassionally.

2.  While the meat and stock is simmering, melt butter in another large pot over medium heat.  Add potatoes, onions, and carrots.  Saute vegetables until golden, about 20 minutes.  Set aside until the beef stew in step 1 has simmered for 1 hour.

3.  Add vegetables to beef stew.  Simmer uncovered until vegetables and beef are very tender, about 40 minutes.  Discard bay leaves.  Tilt pan and spoon off fat.  Transfer stew to serving bowl.  Add salt and pepper to taste.  Sprinkle with parsley and serve.  (Can be prepared up to 2 days ahead of time.  Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.  Bring to simmer before serving.)


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