Irish Beef Stew

This Irish Stew Recipe is a mouth-watering combination of tender beef, carrots, potatoes, and parsnips, all slow simmered in a hearty broth comprised of beef stock, Guinness beer, and wine. The depth of flavor is incredible! Pure comfort food and a perfect Saint Patrick’s dinner or filling meal any time.

Not many things can top a beef stew in the comfort food department. A hearty meal all-in-one, with tender meat and vegetables, permeating with stew juices from simmering for hours. Every bite soothes the soul and tummy! This Irish Beef Stew fits the bill on all counts.

Helpful Tips and Possible Variations

• Beef stew meat. Make sure to purchase a beef that favors slow cooking like chuck or boneless short ribs. Look for a cut that’s nicely marbled with fat, which will give you the best results. Then cut the beef into nice 2-inch cubes. If you cut them too small, they’ll fall apart before being able to soak up all the flavor from slow cooking all day.
• Brown the beef. Browning the beef before adding in all the other ingredients is key! Getting a nice sear on all the pieces of beef forms a crust and locks in flavor, and then the brown bits on the bottom of the pot dissolve into the broth adding extra flavor to the sauce. I know browning the beef in batches takes more time, but that extra step is so worth it.
• Should I peel the potatoes? We recommend yellow potatoes for the creamy texture and we peel ours, but you certainly don’t have to. It’s truly personal preference.
• Can I eliminate the alcohol? The main thing that sets this Irish beef stew apart from traditional beef stew is the added Guinness beer and red wine. The alcohol does cook off leaving wonderful depth of flavor, but if you can’t have alcohol, you can just omit it.

Irish Beef Stew

4.75 from 8 Ratings

This Irish beef stew recipe is a combination of tender beef, carrots, potatoes, and parsnips, in a hearty broth of beef stock, Guinness beer, and wine. It's incredible!

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Prep Time 22 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 22 minutes minutes

Servings: 8

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 & 1/2 pounds boneless beef chuck , trimmed of hard fat, cut into 2-inch chunks
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium sweet onions , chopped
• 3 carrots , peeled and cut into 1/2-inch thick pieces
• 2 stalks celery , cut into 1/2-inch pieces
• 3 cloves garlic , minced
• 3 tablespoons all-purpose flour
• 3 cups low-sodium beef broth
• 2 cups water
• 1 cup Guinness stout beer
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes , crumbled
• 3 tablespoons tomato paste
• 2 bay leaves
• 3 springs thyme (or 1 teaspoon dried)
• 2 small yellow potatoes , peeled and cut into 2 1/2-inch cubes
• 1 parsnip , peeled and cut into 2 1/2-inch cubes
• 2 tablespoons chopped fresh parsley

Instructions

• Warm oil in a heavy bottomed pot over high heat until very hot.
• Pat beef dry and sprinkle with the salt and pepper.
• Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef.
• Lower heat to medium. If the pot looks dry, add a touch more oil.
• Stir in the onion, carrots, and celery; saute for 5 minutes until vegetables have softened. Add garlic and cook for 30-60 seconds until fragrant. 
• Add flour, and stir for 1 minute to cook off.
• Slowly pour in the beef broth and whisk to combine until the flour dissolves.
• Add in the water, Guinness beer, red wine, Worcestershire, beef bouillon cubes, and tomato paste; mix well.
• Toss in the bay leaves and thyme. 
• Return beef to the pot (including any juices). Liquid level should just cover.
• Cover with lid, adjust heat to medium-low so it’s a gentle simmer. Cook for 2 hours until the beef is tender.
• Add in the potatoes and parsnips; simmer for another 20-25 minutes (without the lid) until the potatoes, parsnips, and beef are very tender, the sauce has reduced and thickened slightly.
• Skim off fat on surface, if desired. Discard bay leaves and thyme.
• Adjust salt and pepper, to taste, if necessary.
• Ladle into bowls, sprinkle with some fresh chopped parsley and enjoy with crusty bread, if desired.

Video

Nutrition

Calories: 433kcal | Carbohydrates: 26g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 746mg | Potassium: 1237mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4085IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: Irish

Keyword: Guinness Beef Stew, Irish Beef Stew, Irish Stew recipe

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How to Make Beef Stew in a Crock Pot

This recipe can easily be adapted for a slow cooker. Once you’re done browning all the beef and sautéing the vegetables, transfer everything into the crock pot (except the parsley.) Cook on low for 7-8 hours. Ladle into bowls and sprinkle with the parsley.

Serving Suggestions

Complete the meal with a loaf of Irish soda bread and Bailey’s Chocolate Truffles or pistachio cake for dessert! A nice glass of Irish coffee in the evening is wonderful, too.

Storing Leftovers

• Fridge. Allow stew to cool completely, then transfer to airtight container and store in the fridge. It will keep up to 4 days.
• Can you freeze beef stew? Yes, beef stew freezes well (although the vegetables tend to get softer and break down into smaller pieces after thawing.) Make sure to leave at least a 1/4-inch gap in the container to allow for expansion. Stored properly, it will keep in the freezer up to 3 months.

More Soup Recipes To Try

• French Onion Soup – THE BEST. This recipe will knock your socks off! Made with the richest broth, perfect caramelized onions, and topped with three different types of melted cheese.
• Ham and Potato Soup – This can be made with ham hocks or a leftover ham bone. It’s so simple, but big on flavor! Rich, hearty, and so comforting on a chilly night.
• Sausage Tortellini Soup – Loaded with cheese-filled pasta, sweet sausage, spinach, and Italian seasonings. Crazy flavorful, comforting, and ready in 30 minutes!
• Pasta Fagioli – Easy, no-fuss one pot stew that’s so hearty and delicious. Made with sweet Italian sausage, vegetables, beans, and a rich tomato base, this homemade Olive Garden copycat recipe is even better than the restaurant-version.

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!