Irish Beef Stew – tender beef, vegetables and fresh herbs in a thick, rich beef Guinness gravy loaded with layers of delicious flavor!
Friends, St. Patrick’s Day is around the corner and it’s not just about corned beef!
Don’t wait for a holiday – this is a great recipe for a hearty beef stew anytime the temps drop.
The not-so-secret ingredient in Irish Beef Stew is Guinness beer is loaded with deep, rich cozy-comfort flavor.
Stovetop or slow cooker – you don’t want to miss this one!
For my sister-in-law Gloria, it’s not a St Patrick’s Day celebration without hats and strands of beads for all, including my reluctant brother-in-law.
If you’re celebrating at home – with or without hats – this traditional Irish Stew is hands-down all you need.
WHAT’S IN IRISH BEEF STEW?
This stew is made from basic ingredients found in any grocery store:
- olive oil
- butter
- cubed stewing beef
- salt and black pepper
- medium carrots
- yellow onion
- tomato paste
- garlic cloves
- all purpose flour
- Guinness beer
- russet potatoes
- beef stock
- bay leaf
- Worcestershire sauce
- fresh thyme
- flat leaf parsley
- frozen peas
TIPS FOR THE BEST IRISH GUINNESS BEEF STEW:
- I buy beef already packaged as ‘stewing beef’. You can also use a chuck roast (pot roast) and cube it yourself.
- Don’t rush the cooking process! Be sure the beef is fork tender.
- Serve with a good bakery style or Irish soda bread. You’ll want to sop up every drop!
- Simmer the stew lightly – not a full rolling boil for even deeper flavor.
HOW TO MAKE IRISH GUINNESS BEEF STEW:
Prep: peel carrots and potatoes then cut carrots into 1″ pieces and potatoes into 2″ cubes. Mince the garlic.
Trim excess fat from beef and cut into about 1 1/2″ chunks. Pat beef dry with a paper towel then season with salt and pepper.
To a large pot or Dutch oven, add one tablespoon each of olive oil and butter over medium to medium-high heat.
Add the beef chunks to the pot in a single layer (work in batches so beef isn’t crowded – adding remaining beef )
Brown beef on both sides 2-3 minutes then remove from the pot to a large bowl and reserve.
Lower heat to medium then add carrots and onion. Season with salt and pepper then cook 2-3 minutes until the onions are soft then transfer to the bowl with the beef.
Add tomato paste, Worcestershire and minced garlic. Cook 1 minute over low heat. Stir constantly so the garlic doesn’t burn.
Sprinkle flour over the top and cook 1 more minute.
Slowly pour in the beer, scraping browned bits from the bottom of the pot. Whisk virogously until it’s blended and there aren’t any lumps.
Simmer uncovered 3-4 minutes letting the beer reduce.
Pour in the beef stock whisking to combine well then add the thyme and bay leaf.
Return the beef and vegetables to the pot along with the potatoes. Cover and bring to a boil.
Reduce heat, and simmer covered 1 1/2 hours to 2 hours or until the beef is fork tender (stir occasionally).
NOTE: Do NOT boil the stew – let it simmer very lightly.
Once the beef is fork tender, uncover and simmer 15-20 more minutes letting the gravy thicken.
Remove the bay leaf from the stew then add the frozen peas, parsley and last tablespoon of butter. Cook 1-2 more minutes or until the peas are heated.
Taste and adjust for salt and pepper then serve right away.
VARIATIONS:
- Beef broth can be used instead of stock if that’s what you normally buy.
- Instead of adding potatoes to the stew, serve this classic Irish stew over creamy mashed potatoes.
- Swap out lamb for beef to make Irish Lamb Stew.
- Use 1/2 teaspoon garlic powder instead of garlic cloves.
- Add 1 teaspoon of dry thyme instead of fresh thyme sprigs.
- Make this Irish Stew in the Slow Cooker – see below!
SLOW COOKER OPTION:
To make in the slow cooker, start the recipe on the stovetop follow the directions to the point of whisking in the beef stock then transfer everything to the slow cooker.
Add the thyme and bay leaf then cook on high 3-4 hours or low 6-8 hours.
Remove the bay leaf from the stew then add the frozen peas, parsley and last tablespoon of butter.
Remove the lid of the slow cooker and continue cooking in the slow cooker 30 minute mores or until the peas are heated and the sauce thickens.
Taste and adjust for salt and pepper then serve right away.
WHAT TO DO WITH LEFTOVERS:
Any leftover stew can be stored in an airtight container in the fridge up to 3 days. Reheat in the micro or stovetop in a saucepan.
Enjoy and happy St. Patrick’s Day!
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Irish Guinness Beef Stew
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 1/2 pounds stewing beef cut in 1 1/2" cubes
- salt and pepper to taste
- 4 medium carrots peeled and cut in 1" pieces
- 1/2 cup yellow onion diced
- 2 tablespoons tomato paste
- 2 cloves garlic minced (OR use garlic press)
- 3 tablespoons all purpose flour
- 1 cup Guinness beer the rest is for you!
- 1 1/2 pounds russet potatoes peeled and cut in 2" chunks
- 2 cups beef stock
- 1 large bay leaf
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme removed from stems and minced
- 2 tablespoons flat leaf parsley chopped
- 1/2 cup frozen peas
Instructions
- Prep: peel carrots and potatoes then cut carrots into 1″ pieces and potatoes into 2″ cubes. Mince the garlic.
- Trim excess fat from beef and cut into about 1 1/2″ chunks. Pat it dry with a paper towel then season with salt and pepper.
- To a large pot or Dutch oven, add one tablespoon each of olive oil and butter over medium to medium-high heat.
- Add the beef to the pot in a single layer work in batches if needed so the beef isn't crowded). Brown beef on both sides 2-3 minutes then remove from the pot to a large bowl and reserve.
- Lower heat to medium then add carrots and onion. Season with salt and pepper and cook 2-3 minutes until the onions are soft then transfer to the bowl with the beef.
- Add the tomato paste, Worcestershire and minced garlic. Cook 1 minute stirring constantly so the garlic doesn’t burn.
- Sprinkle flour over the top and cook 1 more minute.
- Slowly pour in the beer, scraping browned bits from the bottom of the pot. Whisk virogously until it’s blended and there aren’t any lumps. Lower the heat and simmer uncovered 3-4 minutes letting it reduce.
- Pour in the beef stock whisking to combine well then add the thyme and bay leaf.
- Return the beef and vegetables to the pot along with the potatoes. Cover and bring to a boil. Reduce heat, and simmer covered 1 1/2 hours to 2 hours or until the beef is fork tender (stir occasionally). Simmer the stew lightly - NOT a heavy rolling boil.
- Once the beef is fork tender, uncover and simmer 15-20 more minutes letting the gravy thicken.
- Remove the bay leaf from the stew then add the frozen peas, parsley and last tablespoon of butter. Cook 1-2 more minutes or until the peas are heated. Taste and adjust for salt and pepper then enjoy right away.
- If you made this recipe don't forget to leave a comment and star rating!
SLOW COOKER INSTRUCTIONS:
- Start the recipe on the stovetop follow the directions to the point of whisking in the beef stock then transfer everything to the slow cooker.
- Add the thyme and bay leaf then cook on high 3-4 hours or low 6-8 hours.
- Remove the bay leaf from the stew then add the frozen peas, parsley and last tablespoon of butter.
- Remove the lid of the slow cooker and continue cooking in the slow cooker 30 minute more on high or until the peas are heated and the sauce is thickened.Taste and adjust for salt and pepper then serve right away.
Mary says
WOWZA! Beautiful photo of finished dish! Even though St Paddy’s Day has long gone by, this dish is going on our menu! I even have a bottle of Guinness somewhere in my pantry! lol Pinned. Thanks, Bernie for sharing this recipe.
Bernie says
Thank you so much Mary! Such flavor in this dish – glad I was able to capture it in the photos. You’re right – it doesn’t have to be St. Paddy’s Day to appreciate comfort food like this. Thanks for pinning.
Ray says
Best beef stew in town. Another home run from Bernie’s kitchen to our table.
Bernie says
Thanks Ray! 🙂 Irish comfort food you to get you through the winter.