A delicious hearty Irish-inspired beef stew with garlic, broth, Guinness, red wine, potatoes, carrots and onions.
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Americans have an odd way of celebrating our Irish heritage. We pinch each other when we forget to wear something green on St Patrick’s Day, we make green foods whether they have anything to do with Ireland, and we adapt traditional Irish recipes to suit our own tastes.
Video: How to make Irish Beef Stew
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Irish beef stew
An Irish-inspired beef stew
This particular stew has all the classic ingredients of a good Irish stew – meat, broth, lots of root vegetables – with a dash of Guinness Extra Stout for its malty flavor and some Irish authenticity.
The recipe originally came to me through my friend Tomas, who got it from a chef friend in Europe who had adapted a bon appetit recipe for Irish stew with Guinness and some red wine. Every time we make this recipe, it blows our minds!
Irish beef stew
Please use beef goulash that is well marbled with fat. Lean stew meat ends up being too dry.
Save prep time by preparing the onions, carrots, and potatoes while the beef broth is simmering in Step 2.
This is a thinner stew, using only the starches of the potatoes to thicken. If you want a thicker stew, omit 1/4 volume of any liquid and use these measurements instead: 3 cups beef broth, 1 1/2 cups water, 3/4 cups stout, and 3/4 cups red wine. Or, make the stew a day ahead and it will thicken in the fridge overnight.
ingredients
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1 1/4 lb well marbled chop beef Sauté meat, cut into 1 1/2 inch pieces
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3 teaspoon Saltor more to taste
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1/4 Cup Extra virgin olive oil
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6 garlic cloveschopped
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4 cups beef broth
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2 cups water
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1 Cup Guinness extra strong
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1 Cup hearty red wine
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2 tablespoon tomato paste
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1 tablespoon sugar
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1 tablespoon dried thyme
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1 tablespoon Worcester sauce
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2 bay leaves
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2 tablespoon butter
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3 pounds red potatoespeeled, cut into 1/2 inch pieces (approx 7 cups)
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1 big Onionchopped (1 1/2 to 2 cups)
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3 to 4 carrots or parsnips, cut into 1/2-inch pieces (2 cups)
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1/2 teaspoon fresh ground black pepper
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2 tablespoon chopped fresh parsley
method
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Roast the beef:
Sprinkle about a teaspoon of salt over the beef cuts. In a large (6 to 8 quart) heavy-bottomed saucepan, heat the olive oil over medium-high heat.
Pat the beef dry with paper towels and proceeding in batches, add the beef (don’t overcrowd the pan or the meat will steam and not brown) and stir-fry until well browned on one side, then use tongs to turn pieces over and brown on another side.
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Add the garlic and sauté, then add the broth, water, Guinness, wine, tomato paste, sugar, thyme, Worcestershire, bay leaves, simmer:
Add the garlic to the pot with the beef and sauté for 30 seconds or until fragrant. Add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.
Bring mixture to a simmer. Reduce heat to low, then cover and cook over low heat for 1 hour, stirring occasionally.
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Sauté onions and carrots in a separate pan:
While the pot of meat and broth is simmering, melt the butter in another saucepan over medium-high heat. Add onions and carrots. Sauté onions and carrots until onions are golden brown, about 15 minutes. Set aside until the beef goulash has simmered for 1 hour in step 2.
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Add onions, carrots, potatoes to the beef goulash, let simmer:
Add onions, carrots and potatoes to the beef goulash. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and skim off excess fat.
Pour the stew into serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.
| nutritional information (per serving) | |
|---|---|
| 720 | calories |
| 29g | Fat |
| 72g | carbohydrates |
| 36g | protein |
