Beef Irish Stew

Beef Irish Stew is a rich, hearty dish slow-simmered with Guinness, red wine, and beef stock for deep flavor. Tender beef, potatoes, carrots, and parsnips make it a comforting meal, perfect for St. Patrick’s Day or any time you want a warm, satisfying bowl of stew. The vegetables are added later to keep their texture, and a cornstarch slurry thickens the broth just enough. Serve with fresh parsley and crusty bread for a classic, flavorful dish.

Course Main Course

Cuisine American, Irish

Keyword Beef Irish Stew

Prep Time 30

Cook Time 3 45

Total Time 4 15

Servings people

Calories 486kcal

Author Cathy Pollak

Equipment

Dutch Oven or large pot. For browning the beef and slow-simmering the stew.
skillet To sauté the vegetables separately so they don’t overcook.
Knife To cut beef and vegetables evenly.
mixing bowls To mix the cornstarch slurry.
measuring cups and spoons For accurate ingredient portions.

Ingredients

2 tbsps. olive oil
1-3/4 lbs lbs. stew beef cut into 1" pieces
7 large garlic cloves, finely chopped or crushed
6 cups beef stock or broth
1 cup red wine
1 cup Guinness stout beer
3 tbsps. tomato paste
1-1/2 tbsps. granulated sugar
2 tbsps. Worcestershire sauce
1 tbsp. dried thyme
4 bay leaves
2 tbsps. butter
1-1/2 lbs. russet potatoes, peeled, cut to 1/2" pieces
1 lb parsnips, peeled, cut to 1/2" pieces
1 large yellow onion, chopped
2 cups carrots, 1/2" pieces
1 tbsp. cornstarch
salt and pepper
fresh parsley, chopped

Instructions

Heat olive oil in a large, heavy pot over medium-high heat. Add the beef stew meat and sauté until browned on all sides, about 5 to 7 minutes. Add the garlic and cook for another minute.
2 tbsps. olive oil, 1-3/4 lbs lbs. stew beef, 7 large garlic cloves, finely chopped or crushed
To the same pot, add beef stock, red wine, Guinness beer, tomato paste, sugar, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 2 ½ hours, stirring occasionally.
6 cups beef stock , 1 cup red wine, 1 cup Guinness stout beer, 3 tbsps. tomato paste, 1-1/2 tbsps. granulated sugar, 2 tbsps. Worcestershire sauce, 1 tbsp. dried thyme, 4 bay leaves
In another large pot, melt butter over medium heat. Add the potatoes, parsnips, onion, and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has finished simmering.
2 tbsps. butter, 1-1/2 lbs. russet potatoes, peeled, cut to 1/2" pieces, 1 lb parsnips, peeled, cut to 1/2" pieces, 1 large yellow onion, chopped, 2 cups carrots, 1/2" pieces
Add the potato mixture to the beef stew and simmer uncovered until the vegetables and beef are tender, about 30 to 40 minutes. In a small bowl, mix cornstarch with 1 tablespoon of cold water until smooth. Slowly add to the stew, stirring for at least a minute until thickened. Discard the bay leaves and skim off any excess fat. Season with salt and pepper to taste.
1 tbsp. cornstarch , salt and pepper
Ladle into bowls, sprinkle with fresh parsley, and serve.
fresh parsley, chopped

Notes

For optimal outcomes when making this carrot tart with beef Irish stew, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition