Make Ahead

Irish Beef Stew

January 31, 2010
Author Notes

Here is a simple and fool proof recipe for a traditional Irish Stew made with lots of beef, carrots, potatoes and an Irish Stout. Very easy to make and delicious on your taste-buds. We like to serve it with a loaf of crusty bread, a hearty beer and a big green salad. —ChezUs

  • Serves 4
  • 1 pound beef stew meat, grass fed preferably
  • 2 tablespoons olive oil
  • 1 tablespoon butter, unsalted
  • 2 cloves garlic, minced
  • sea salt, to season
  • fresh cracked black pepper, to season
  • 2 tablespoons tomato paste
  • 1 bay leave
  • 1 can Murphy’s Stout or Guinness
  • 5 cups beef stock, homemade preferably
  • 2 tablespoons olive oil
  • 1/2 yellow onion, large dice
  • 3 carrots, scrubbed clean, roughly diced
  • 5 yukon potatoes, scrubbed, roughly cut
  • 1 handful parsley, minced
In This Recipe
  1. Melt butter in 2 tablespoons of olive oil. Pat meat dry. Brown the beef.
  2. Add the garlic, sea salt, bay leaf, and cracked pepper and cook a couple minutes just to blend the ingredients.
  3. Add the tomato paste, stout and stock, bring to a boil. Cover, reduce heat to a very low simmer and cook for 5 – 6 hours.
  4. Remove from heat and let cool. Skim off any fat.
  5. Heat the remaining 2 tablespoons of olive oil in a frying pan over medium head. Add the onion and and cook for about 5 - 10 minutes until soft.
  6. Add the carrots and potatoes to the onion and stir. Let cook for about 5 minutes and then add to the broth/meat mixture and cook over a very low heat for about 1 - 1 1/2 hours, covered.
  7. If you would like a thicker stew, then thicken with a little cornstarch before serving. Stir in the parsley.
  8. Serve. Eat.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • freckleddiva
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • ChezUs