pinterest image of easy Irish stew with beef and Guinness beer

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Piece of cake Irish Beef Stew recipe! It's hearty with ultra tender beef, potatoes, and carrots in a rich beef broth that includes Irish gaelic Guinness beer and cerise vino. A flavorful bowl of comfort!

bowl of homemade Irish Beef Stew

Irish Beef Stew

I'm just a teensy bit Irish gaelic, from my Grandma Renelt's heritage. And while my family has never celebrated St. Patrick's Day in a large way, we practice like to have fun with its food. Especially light-green food and this hot, cheesy baked corned beefiness dip that features a mash-up of Irish gaelic-American culture and my much more than German genes.

This Irish Beef Stew recipe is hearty and comforting, simmered on the stovetop until the beef and root vegetables are incredibly tender. Beautifully rich and flavorful, a true testament to this stew's goodness is that our oldest girl (non a big fan of soups and stews) fifty-fifty asks for seconds. It's merely a wee chip irresistible, indeed.

Guinness Extra Stout with Irish Beef Stew

What is Irish stew made of?

Recipes vary, as always, but traditional Irish stew is made with lamb (immature sheep) or mutton (mature sheep), along with potatoes, onions, and water – and sometimes carrots and parsley. Its origins are humble.

Here in America, we eat much more beefiness than lamb, and so Irish gaelic stew recipes tend to call for beef instead. To ensure the best flavor and tenderness for this stew, I seek out a piece of well-marbled chuck.

This Americanized version of Irish stew calls for additional flavor enhancements of beef broth, a little tomato plant paste, Guinness Extra Stout (for Irish actuality?!), and robust, dry red wine. I'm peculiarly fond of incorporating a bit of beer, hard cider, and/or vino into slow-cooked recipes (such as my Crockpot Italian Beef Stew!). Left to cook low and slow, these ingredients mellow out and add together depth and wonderful flavor to so many dishes.

Guinness is night in color, a little bit bitter, a little bit sweetness. By the time it reaches your bowl, the bitterness is simmered away and you lot're left with a softly roasted, caramel-y flavour. The stew'southward broth is and so skilful, you'll be wanting to elevator your basin and just apparently drink it. Actually!

bowl of irish beef stew

Rich broth + tender beefiness = YUM!

Nosotros make quite a few stews, soups, and chilis at our firm. And while Blake and I are unremarkably on the same page, embracing each and every one, our girls are a different story. Normally either one or the other will like any is simmering away inside my favorite soup pot or in the irksome cooker, but not so often both at the same time.

They both LOVE this soup and this soup, past the style.

And they both agree that this Irish gaelic beef stew is a winner, too. For them, it's all about that rich, flavorful broth and abundance of tender beefiness chunks. I'm confident you'll follow arrange.

Like this easy stew recipe? Relieve this recipe to Pinterest!

pinterest image of easy Irish stew with beef and Guinness beer

For more stew and soup recipes using beef, check out my:

  • Slow Cooker Hungarian Goulash
  • Slow Cooker Beef and Sweet Potato Soup
  • Booyah (a stew tradition of the Upper Midwest)

And here are a few more cozy beefiness recipes I'd like to try!

  • Braised Beef Short Ribs from Smitten Kitchen
  • Ane-Pot Braised Beef Roast with Carrot Mash and Olives from Heartbeet Kitchen
  • Easy Meatloaf from Diethood

Ingredients

  • 2-1/ii lbs. well-marbled beef chuck roast, cut into i" to one-1/4" pieces, any large pieces of solid fat discarded
  • kosher salt
  • freshly ground black pepper
  • iii T. olive oil, divided
  • eight c. low sodium beef broth
  • 1 c. Guinness Extra Stout
  • 1 c. robust, dry out crimson wine
  • ii T. tomato paste
  • ane T. sugar
  • i T. stale thyme
  • 1/2 T. Worcestershire sauce
  • 1/2 T. soy sauce
  • two bay leaves
  • 2 T. unsalted butter
  • ii lbs. russet potatoes, peeled, cut into i/2" pieces
  • i large yellow onion, chopped
  • 4 c. 1/ii"-thick slices peeled carrots
  • 6 big cloves garlic, minced
  • fresh parsley, chopped

Instructions

  1. Sprinkle beef pieces fairly generously with kosher common salt and freshly ground blackness pepper.
  2. Heat large heavy pot over medium-high heat. When hot, add together ane tablespoon of the oil, swirling information technology around lesser of pot. When oil is shimmering, carefully add beef pieces, leaving at least 1/two" space between pieces. Crowding the beef volition cause it to steam rather than brown, so this step volition need to be washed in batches. Sauté beef until deeply browned on two sides, nearly 5 minutes per batch. Remove beef to a plate later on each batch is browned, adding another tablespoon of oil to the pot prior to adding more beef. When the concluding batch is browned, add together all browned beefiness back to the pot, forth with any accumulated juices from the plate. Add beef broth, Guinness, red wine, lycopersicon esculentum paste, sugar, thyme, Worcestershire sauce, soy sauce, and bay leaves. Stir to combine. Bring mixture to a eddy. Reduce oestrus to medium-low, and so cover and just barely simmer for 1 hr, stirring occasionally.
  3. While stew is simmering, prepare potatoes, onion, carrots, and garlic. Rut a large skillet over medium oestrus. Add butter; melt. Add potatoes, onion, and carrots. Sauté until onions are softened, about 15 to xx minutes. Stir in garlic and sauté for two minutes more. Remove from estrus.
  4. Add sautéed vegetables to stew and simmer uncovered for some other 45 minutes. Potatoes and beef should exist very tender. If the beef isn't fork-tender, continue to simmer until information technology is. Gustatory modality test and add a bit more common salt and pepper, if needed. Discard bay leaves. Spoon off any obvious fat from top of stew. Serve hot in private bowls, with fresh parsley sprinkled over the pinnacle.

This stew can be prepared a day or two prior to serving - merely refrigerate in the meantime, and bring to a simmer prior to serving.

This stew as well freezes well.

Nutrition Data:

Yield: 8 Serving Size: 1
Corporeality Per Serving: Calories: 524 Full Fat: 26g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fatty: 14g Cholesterol: 102mg Sodium: 680mg Carbohydrates: 33g Fiber: 4g Saccharide: 5g Protein: 34g

Diet information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your wellness depends on nutrition information, please calculate again with your ain favorite figurer.

Irish beef stew with potatoes and carrots