Irish Beef Stew
Warm up with a hearty bowl of Irish Beef Stew, a true comfort food classic that’s perfect for cozy evenings. Packed with tender chunks of beef chuck, vibrant root vegetables like carrots, parsnips, and red potatoes, and simmered low and slow in a rich beef broth infused with the deep, malty flavor of optional Guinness stout, this dish delivers robust, soul-soothing flavors. Aromatic herbs like thyme and bay leaves add depth, while a finishing touch of vibrant peas and fresh parsley brings brightness to the dish. Easy to prepare in a single pot, this slow-cooked Irish stew is not only nourishing but also deeply satisfying. Serve it with crusty bread or a slice of soda bread for the ultimate traditional Irish meal. Perfect for St. Patrick’s Day or any chilly evening, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 lbs beef chuck or stewing beef
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 stalks celery stalks, chopped
- 1.5 lbs red potatoes, quartered
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup Guinness stout (optional)
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
Instructions
Season the beef chuck pieces with salt, pepper, and toss them in flour to coat evenly.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and minced garlic. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
Add the carrots, parsnips, and celery to the pot. Cook for about 5 minutes until the vegetables begin to soften slightly.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Return the seared beef to the pot. Pour in the beef broth and Guinness stout (if using). Scrape the bottom of the pot to deglaze and incorporate any browned bits.
Add the bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
After 1.5 hours, add the quartered red potatoes to the pot. Allow the stew to continue simmering for another 30-40 minutes until the potatoes are tender.
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and let them heat through for 5 minutes.
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish the stew with fresh parsley before serving. Enjoy with crusty bread or soda bread for a traditional Irish meal.
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6784 mg | 295% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 48.3 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 8903 mg | 189% | |
*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.
