Classic Irish Beef Stew Recipe
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This classic Irish beef (how long does beef last?) stew is a truly meal-sized soup. Warm, hearty, and richly flavorful, it’s all you can ask for on a cold day or just any day when you need something soul-nourishingly warm.
This deeply meaty and aromatic stew is made with the simplest of ingredients. Beef sauteed in garlic is simmered for hours with Guinness, Worcestershire sauce (how long does worcestershire sauce last?), tomato paste (how long does tomato paste last?), and vegetables. The result; is deep brown, spicy, savory soup with fall-apart tender beef.
The key ingredient in this stew is a bottle of dark – almost black – Guinness stout which reinforces the strong umami flavors of beef and gives the dish its deep brown color and big bold flavors. This stew is as aromatically appetizing as it is delicious. The bay leaves and butter-sauteed garlic will have your house smelling heavenly while the stew slowly simmers away to brothy perfection.
Irish beef stew (What wine goes well with beef stew?) is great as a stand-alone dish, but a loaf of Irish soda bread will definitely help in wiping off every last drop of flavor-packed broth from the bowl.
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Making Irish Beef Stew
Heat olive oil in a skillet over medium-high heat. Add beef and sear for 5 to 7 minutes, occasionally turning the pieces, so that all sides brown evenly. Add garlic, mix, and cook for 2 to 3 more minutes.
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Transfer beef and garlic into a large stockpot. Add beef stock, wine, Guinness stout, sugar, salt, black pepper, Worcestershire sauce, tomato paste, and bay leaves. Mix and bring the stew to a boil over high heat. Once it starts bubbling, reduce the heat to medium-high and simmer for 1 hour.
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Meanwhile, melt butter in a skillet over medium heat. Add onions and sauté for a minute till softened. Then add the carrots (how long do carrots last?), stir, and sauté for 4 to 5 minutes till the onions are lightly golden. Add sautéed onions, carrots, and potatoes to beef stew. Season with salt and pepper and simmer for 40 minutes, or till the beef is tender and the stew gets a rich, dark brown color.
Once cooked, transfer the stew into a serving bowl. Top off with fresh cilantro and serve hot.
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Irish Beef Stew Recipe
Ingredients
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 3 tsp salt, to taste
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, minced
- 4 cups beef stock
- 2 cups water
- 1 cup Guinness extra stout
- 1 cup 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 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 1/2 to 2 cups chopped onion
- 2 cups carrots or parsnips, cut into 1/2-inch pieces
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Heat the olive oil in a large, thick-bottomed pot over medium-high heat. Rub about a tsp of salt on the beef pieces. Pat dry with paper towels. Add the beef to the pot, working in batches. Cook, without stirring, to beautifully brown each side of the beef.
- Add and sauté garlic with the beef until fragrant. Stir in the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Bring to a simmer and reduce heat to the lowest setting. Cover and cook for 1 hour, stirring occasionally.
- In a separate pan, melt butter over medium heat. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside.
- Once beef has simmered for an hour, add in the onions, carrots, and the potatoes. Season with black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Spoon off and discard excess fat.
- Season to taste. Transfer to serving bowls and garnish with parsley.
Nutrition Facts
Calories
845.19Fat
27.2Sat. Fat
8.17Carbs
92.66Fiber
9.51Net carbs
83.14Sugar
13.96Protein
46.04Sodium
2499.72Cholesterol
103.14
