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Hearty and delicious, this Beef Irish Stew is a family favorite. Slow simmering on the stove makes the beef incredibly tender and the addition of Guinness and red wine add to the complexity of the sauce. This beef stew is a perfect cool-weather meal and suitable for any Irish holiday. #noblepig #irishstew #stpatricksday #irishfood
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Beef Irish Stew

Hearty and delicious, this Beef Irish Stew is a family favorite. Slow simmering on the stove makes the beef incredibly tender and the addition of Guinness and red wine add to the complexity of the sauce. This beef stew is a perfect cool-weather meal and suitable for any Irish holiday.
Course Main Course
Cuisine Irish
Keyword Beef Irish Stew
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes
Servings 8 people
Calories 486kcal
Author Cathy

Ingredients

  • 2 tbsps olive oil
  • 1-3/4 lbs lbs stew beef, cut into 1" pieces
  • 7 large garlic cloves, finely chopped or crushed
  • 1 cup red wine
  • 1 cup Guinness stout beer
  • 6 cups beef stock or broth
  • 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
  • 2 cups carrots, 1/2" pieces
  • 1 large yellow onion, chopped
  • 1 tbsp cornstarch
  • salt and pepper
  • fresh parsley, chopped

Instructions

  • Heat olive oil in a heavy, large pot over medium-high heat. Add beef stew meat. Sauté until brown on all sides, about 5 to 7 minutes; add garlic and sauté another minute.
  • To the same pot, add beef stock, red wine, Guinness beer, tomato paste, sugar, Worcestershire sauce, dried thyme and bay leaves. Stir to combine. Bring mixture to a boil. Reduce heat to very low, cover and simmer for 2-1/2 hours. Stir occasionally.
  • In another large pot, melt butter over medium heat. Add potatoes, parsnips, onion and carrots, sautéing until golden, about 15 minutes. Set mixture aside until the stew has simmered 2-1/2 hours.
  • Add potato mixture to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. In a small bowl, mix together cornstarch with 1 Tablespoon cold water until combined; add slowly to the stew, nc vvstirring for at least one minute until thickened. Discard bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.
  • Transfer individual portions to a serving bowl. Sprinkle with fresh parsley and serve.

Notes

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

Nutrition

Calories: 486kcal | Carbohydrates: 41.1g | Protein: 26.2g | Fat: 11.6g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 48.1mg | Sodium: 200.6mg | Potassium: 996mg | Fiber: 6.4g | Sugar: 8.9g | Vitamin A: 271.6IU | Vitamin C: 56.8mg | Calcium: 21.1mg | Iron: 20.9mg