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

Use of beef chuck stew meat that is well marbled with fat is suggested, lean stew meat will end up dry.

Save some of your prep time by chopping the onions, carrots, and potatoes while the stock with beef is simmering.


  • 1 ¼ lbs well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
  • 3 tsp of salt (more to taste)
  • ¼ 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 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, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 cups – ½ inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
  • ½ tsp freshly ground black pepper
  • 2 Tbsp chopped fresh parsley


  • Start by browning the beef; sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and in small batches, add the beef (overcrowding the meat will steam and not allow browning) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
  • Add garlic and sauté for 30 seconds or until fragrant, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, stir to combine and let simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
  • While the 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. Set aside until the beef stew in step 2 has simmered for one hour.
  • Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and 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.

Recipe of Elise Bauer

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