How To Make Irish Beef Stew

How To Make Irish Beef Stew

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READY IN 1h 20min

Irish beef stew's two secret ingredients are stout and red wine. Loaded with vegetables, this make-ahead stew is comforting when the weather is cool and a great meal to celebrate your inner Irish on St. Patrick's Day.


  • 2½ pounds beef stew meat, cut into 1
  • Salt and pepper
  • ¼ cup olive oil
  • 1 head garlic, peeled and minced
  • 5 cups chicken broth
  • 5 cups beef broth
  • 2 cups red wine, such as a cabernet
  • 2 cups Guiness extra Stout
  • 3 T tomato paste
  • 2 T Worcestershire sauce
  • 2 T sugar
  • 3 big sprigs fresh thyme
  • 3 bay leaves
  • 3 T butter
  • 2 onions, chopped
  • 3 cups carrots, peeled and cut into 1
  • 4 stalks celery, cut into 1
  • 2 pounds baby yukon gold potatoes, scrubbed
  • 1 pound mushrooms, cut into 1
  • 1 T fresh parsley, chopped


  • 1Liberally season the beef with salt and pepper. Heat a large, heavy-bottomed pot on a medium-high burner and add the oil. When the oil begins to shimmer add half the beef and saute until brown on all sides, about 5 minutes. Remove the browned beef to a plate and continue browning the remaining beef. When all the beef is browned, combine all the beef in the pot and add garlic. Saute another minute or two.
  • 2Add chicken broth, beef broth, red wine, stout, tomato paste, Worcestershire sauce, sugar, thyme and bay leaves. Bring to a boil, reduce heat to medium-low and cover. Simmer for one hour.
  • 3While beef is simmering, prep the vegetables. In a large skillet melt the butter and saute the onions, carrots and celery over medium-high heat for about 5 minutes. Add potatoes and mushrooms and season liberally with salt and pepper. Continue to saute until vegetables begin to brown, another 10 - 12 minutes.
  • 4Add the vegetables to the meat and broth. Simmer until meat and vegetables are tender, about 40-45 minutes. Remove thyme sprigs and bay leaves. Put in individual serving bowls and sprinkle with chopped parsley.