Beef Irish Stew

I feel compelled to get my final tastes of Winter under my belt.  The cold days are perfect matches for braising meats, chowders and simmering soups. 

This time of the year, I revel in the thought of a warm hearty dinner that’s not too complicated.  Winter stews are my perfect canvas for putting together some of my favorite ingredients, cooking them up, and transforming them into thick and rich savory blends of meat and vegetables.  The bubbling pot warms my kitchen and even my house while the aromas whet my appetite for something good to come.

Since the up and coming month of March gives us the opportunity to celebrate the land of the Emerald Isle, nothing could be more appropriate than Irish Beef Stew.  Now I’m no Dubliner, but beef stew made with Guinness and red wine are the perfect combinations to bring a little Irish luck into my life.

Personally, one of the best things about winter stews is the variety of root vegetables abundant this time of year. Peppery parsnips, crunchy carrots and potatoes in many sizes and colors are just a few of the choices available.

If a rustic looking winter stew is what you desire, dice your root vegetables into asymmetrical pieces.  The variability in size and shape will give your meal a lot of visual appeal.

Heat 2 Tablespoons olive oil in a heavy, large pot over medium-high heat.  Add 1-1/4 pounds beef stew meat.  Sauté until brown on all sides, about 5 to 7 minutes.  Add 7 large garlic cloves and sauté another minute.

Add 6 cups beef stock, 1 cup red wine, 1 cup Guinness beer, 3 Tablespoons tomato paste, 1-1/2 Tablespoons granulated sugar, 2 Tablespoons Worcestershire sauce, 1 Tablespoon dried thyme and 4 bay leaves.  Stir to combine.  Bring mixture to a boil.  Reduce heat to low, cover and simmer for 2-1/2 hours.  Stir occasionally.

 


 

In another large pot, melt 2 Tablespoons butter over medium heat.  Add potatoes, parsnips, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered 2-1/2 hours.

Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes.  Mix 1 Tablespoon cornstarch with 1 Tablespoon cold water until combined.  Add slowly to the stew stirring for I minute until thickened. Discard bay leaves and remove any fat that may have accumulated on top.  Season with salt and pepper to taste.



Transfer to a serving bowl, sprinkle with fresh parsley and serve.

This can be easily prepared in advance and kept refrigerated for up to three days.

Beef Irish Stew

2 Tablespoons olive oil
1-1/4 pounds stew beef, cut into 1-inch pieces
7 large garlic cloves, crushed
1 cup red wine
1 cup Guinness beer
6 cups beef stock (or broth)
3 Tablespoons tomato paste
1-1/2 Tablespoons granulated sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon dried thyme
4 bay leaves
2 Tablespoons butter
2 pounds russet potatoes, peeled, cut into ½” pieces
1 pound parsnips, peeled, cut into ½” pieces
2 cups carrots, peeled, cut into ½” pieces
1 large yellow onion, chopped
Salt and pepper
Fresh parsley, chopped

Heat 2 Tablespoons olive oil in a heavy, large pot over medium-high heat.  Add 1-1/4 pounds beef stew meat.  Sauté until brown on all sides, about 5 to 7 minutes.  Add 7 large garlic cloves and sauté another minute.

Add 6 cups beef stock, 1 cup red wine, 1 cup Guinness beer, 3 Tablespoons tomato paste, 1-1/2 Tablespoons granulated sugar, 2 Tablespoons Worcestershire sauce, 1 Tablespoon dried thyme and 4 bay leaves.  Stir to combine.  Bring mixture to a boil.  Reduce heat to low, cover and simmer for 2-1/2 hours.  Stir occasionally.

In another large pot, melt 2 Tablespoons butter over medium heat.  Add potatoes, parsnips, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered 2-1/2 hours.

Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes.  Mix 1 Tablespoon cornstarch with 1 Tablespoon cold water until combined.  Add slowly to the stew stirring for I minute until thickened. Discard bay leaves and remove any fat that may have accumulated on top.  Season with salt and pepper to taste.

Transfer to a serving bowl, sprinkle with fresh parsley and serve.

This can be easily prepared in advance and kept refrigerated for up to three days.

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Post a Comment

12 Comments and 1 Reply

  1. Sara in NY 1

    Oh this sounds delish, I love stew!

  2. Beth 2

    This looks great! Can’t wait to make it!

  3. Joyce 3

    I’m with you, I love soups, stews and braised meats in the fall and winter. This stew looks fantastic!

  4. laura 5

    what a delicious, hearty looking dish. and i love your bowl! so cute.

  5. Tammy 6

    Perfect recipe for these chilly days!

  6. How can you go wrong when Guinness is included. We’re saving this for St. Patty’s Day! Thanks for sharing.

  7. Now I’m craving stew. I think I’m going to put this one on the menu for the week. I really like the dish you have it in too.

  8. Just made Irish lamb stew (Joy of Cooking) last night.

  9. Sharon 10

    Delicious. Made it a couple weeks ago and it’s on the stove again today. The best!!

  10. Barbara 11

    Is it really necessary to use the wine or beer….could it be just as good with water or more beef broth?

  11. Leslie 13

    I’ve been making this for 2 years now, and it has become my go-to beef stew recipe. It’s flavorful and rich, well balanced, and always a crowd pleaser. Thank you!

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