Core Irish Beef Stew
Rich, hearty, and packed with authentic Irish flavors, Core Irish Beef Stew is the ultimate comfort dish for cozy nights. Tender chunks of seared beef chuck are simmered to perfection in a flavorful base of beef stock and Guinness stout, enhanced with an aromatic blend of garlic, fresh thyme, and bay leaves. This one-pot wonder is loaded with wholesome vegetables like carrots, parsnips, potatoes, and celery, creating a perfectly balanced meal that's both satisfying and nourishing. A touch of tomato paste adds depth, while deglazing with Guinness brings a signature malty richness to the stew. Serve it piping hot, garnished with fresh parsley, and enjoy a taste of classic Irish cuisine that’s perfect for family dinners or festive gatherings. Packed with keywords like "Irish beef stew," "hearty comfort food," and "Guinness stew recipe," this dish is guaranteed to please both your palate and your search engine rankings.
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Recipe Information
Ingredients
- 900 grams beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
- 2 medium parsnips, peeled and sliced into 1/2-inch rounds
- 450 grams potatoes, peeled and cubed
- 2 stalks celery stalks, diced
- 1.5 liters beef stock
- 250 milliliters Guinness stout (or similar dark beer)
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh thyme, chopped
- 2 leaves bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper, then sear them in batches until browned on all sides, about 4–5 minutes per batch. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion for 3–4 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 2–3 minutes to cook out the raw flour taste.
Deglaze the pot by pouring in the Guinness stout, scraping up any browned bits on the bottom for extra flavor.
Add the tomato paste, stirring until fully combined, then pour in the beef stock.
Return the seared beef cubes to the pot, followed by the carrots, parsnips, potatoes, and celery.
Stir in the thyme, bay leaves, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 2 to 2.5 hours, stirring occasionally. The meat should be tender and flavors well blended.
Check the seasoning and adjust with more salt or black pepper if needed.
Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 8754 mg | 381% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.7 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 6656 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
