Irish Pub Beef Stew
Warm up your kitchen with the hearty and comforting flavors of Irish Pub Beef Stew—a classic dish that brings pub-style dining straight to your table. This rich, slow-simmered stew features tender beef chuck seared to perfection, aromatic vegetables like onions, carrots, and parsnips, and a deeply savory broth infused with beef stock, tomato paste, Worcestershire sauce, and a generous splash of Irish stout beer. Seasoned with fresh thyme and bay leaves, the stew is simmered to create melt-in-your-mouth tenderness and layered flavors. Finished with sweet peas and a garnish of fresh parsley, this dish is perfect for cozy evenings or St. Patrick’s Day celebrations. Serve it piping hot with crusty bread or creamy mashed potatoes for an authentic Irish pub experience.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, cut into 1-inch chunks
- 2 medium Parsnips, cut into 1-inch chunks
- 2 medium Russet potatoes, cut into 1-inch cubes
- 2 tablespoons Tomato paste
- 4 cups Beef stock
- 1.5 cups Irish stout beer
- 1 tablespoon Worcestershire sauce
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the beef chuck dry with paper towels and season it with salt and black pepper. Dust the beef chunks evenly with the all-purpose flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Working in batches, sear the beef on all sides until browned, about 2–3 minutes per side. Remove the browned beef and set it aside on a plate.
Reduce the heat to medium and add the diced onion. Sauté for 5–7 minutes until softened and lightly caramelized. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the carrots, parsnips, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes. This step helps deepen the flavor of the stew.
Pour the beef stock and Irish stout beer into the pot, scraping the bottom to deglaze and release any browned bits. Add the Worcestershire sauce, bay leaves, and thyme sprigs. Return the browned beef to the pot, along with any juices that accumulated on the plate.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for approximately 1.5 to 2 hours, or until the beef is fork-tender and the flavors have melded together.
About 10 minutes before serving, stir in the frozen peas and allow them to heat through.
Remove the bay leaves and thyme sprigs. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over mashed potatoes for a true Irish pub experience.
Nutrition Facts
Calories |
3797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 39.2 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6985 mg | 149% | |
*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.
