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
Keyword Beef Irish Stew
Prep Time 30minutes
Cook Time 3hours45minutes
Total Time 4hours15minutes
1-3/4 lbslbsstew beef, cut into 1" pieces
7largegarlic cloves, finely chopped or crushed
1cupGuinness stout beer
6cupsbeef stock or broth
2 tbspsWorcestershire sauce
1-1/2lbsrusset potatoes, peeled, cut to 1/2" pieces
1lbparsnips, peeled, cut to 1/2" pieces
2cupscarrots, 1/2" pieces
1largeyellow onion, chopped
salt and pepper
fresh parsley, chopped
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.
This stew can be easily prepared in advance and kept refrigerated for up to three days.