This Irish Beef Stew is a flavorful mix of tender beef, hearty vegetables, and a rich broth made from beef stock, Guinness beer, and red wine. Perfect for a comforting meal or a special Saint Patrick’s Day dinner, this stew is sure to please. Complete your meal with Irish soda bread and Bailey’s Chocolate Truffles for dessert!
Ingredients:
- Meat: 2 lbs boneless beef chuck roast, cut into 2-inch cubes (lamb can also be used for a more traditional Irish stew)
- Vegetables:
- 1 lb potatoes (yellow preferred), peeled and cubed
- 3 large carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 celery stalks, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Seasonings:
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
- Broth:
- 4 cups low-sodium beef broth
- 1 cup Guinness beer
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 beef bouillon cubes
- Other:
- 2 tablespoons extra-virgin olive oil (for sautéing)
- 2 tablespoons all-purpose flour (to thicken the broth)
Instructions:
- Brown the Beef:
- Season the beef cubes generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, ensuring a deep golden crust on all sides. Avoid overcrowding the pot. Once browned, transfer the beef to a plate.
- Sauté the Vegetables:
- In the same pot, add another tablespoon of olive oil if needed. Sauté the onions, carrots, celery, and parsnips for about 5-7 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Cook Off the Flour:
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
- Add the Liquids:
- Pour in the beef broth, Guinness beer, and red wine, scraping up any browned bits from the bottom of the pot.
- Stir in the Worcestershire sauce, tomato paste, thyme, bay leaves, and beef bouillon cubes.
- Return the browned beef to the pot, making sure it’s submerged in the liquid.
- Simmer:
- Bring the stew to a boil, then reduce the heat to low.
- Cover and simmer for 2 hours, stirring occasionally, until the beef is tender.
- Add Potatoes and Parsnips:
- After 2 hours, add the potatoes and parsnips to the stew.
- Continue to simmer uncovered for another 20-25 minutes, or until the potatoes and beef are very tender, and the broth has thickened slightly.
- Finish and Serve:
- Skim off any excess fat from the surface and remove the bay leaves and thyme stems.
- Ladle the stew into bowls and sprinkle with fresh parsley.
- Serve with a side of Irish soda bread and enjoy!
Slow Cooker Option:
- After browning the beef and sautéing the vegetables, transfer everything (except the parsley) to a slow cooker.
- Cook on low for 7-8 hours, then ladle into bowls and garnish with parsley.
Tips:
- Best Beef Cuts: Use chuck roast or boneless short ribs for the best flavor and texture. Look for marbled beef for the most tender result.
- Browning the Beef: This step is crucial for adding depth of flavor, so don’t skip it! The brown bits left in the pot will enrich the stew.
- Alcohol-Free Option: If you prefer to avoid alcohol, you can omit the Guinness and wine and substitute with more beef broth.
Storage:
- Fridge: Cool the stew completely before transferring to an airtight container. It can be stored in the refrigerator for up to 4 days.
- Freezer: Beef stew freezes well, though the vegetables may soften after thawing. Freeze in an airtight container, leaving room for expansion. It will keep for up to 3 months.
Enjoy this delicious Irish Beef Stew with its rich, hearty flavors that are perfect for a cozy meal!