Serves a Crowd

Wagyu Beef Irish Stew

March 17, 2021
1 Ratings
Photo by Double8Cattle
  • Prep time 45 minutes
  • Cook time 3 hours 15 minutes
  • Serves 6
Author Notes

This Irish stew recipe includes traditional ingredients, such as potatoes, onions, carrots, parsley, and Guiness. But we've added a tasty twist with tender pieces of Fullblood Wagyu beef and crispy bacon. This hearty stew is perfect for St. Patrick's Day or anytime you're hosting friends and family! —Double8Cattle

What You'll Need
  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
  • 3 tablespoons Grapeseed Oil
  • 3 tablespoons Butter
  • 1 Large Yellow Onion (medium diced)
  • 6 SLICE Thick Bacon (cut into 1/4 inch pieces)
  • 4 Large Carrots (peeled and medium diced)
  • 3 STALK Celery (medium diced)
  • 1/2 cup Tomato Paste
  • 12 ounces Guinness Beer
  • 1 pound Yukon Gold Potatoes (medium diced)
  • 2 quarts Beef Stock
  • 3 tablespoons Worcestershire Sauce
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 6 sprigs Thyme
  • 1/4 cup Parsley (minced)
  • 1 Crusty Baguette (sliced)
  • 6 Garlic Cloves (minced)
  1. Tools - Large Dutch Oven
  2. FIRST STEP Take the Fullblood Wagyu beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE FULLBLOOD WAGYU BEEF Heat a large Dutch oven over medium-high heat. Add in the grapeseed oil and the butter. Season the beef with kosher salt and freshly ground black pepper. Once the butter is melted and the pan is hot, add in the Fullblood Wagyu beef stew meat. Sear the beef on all sides for about 2-3 minutes per side. Remove the beef from the pan, and reserve.
  4. PREPARING THE IRISH STEW Keep the pan over medium-high heat. Add in the diced yellow onion and bacon pieces. Cook for 5-7 minutes, while stirring occasionally, until the onions are translucent and the bacon is starting to crisp. Add in the diced carrots and celery. Cook, while stirring occasionally, for 5 minutes. Once the carrots start to soften, add in the tomato paste. Cook on medium-high heat for 3-4 minutes, while stirring constantly, until the tomato paste starts to caramelize. Add in Guinness beer, and reduce down for 5 minutes. Once the Guinness beer is reduced down, add the seared Fullblood Wagyu beef back to the Dutch oven. Add the beef stock, Worcestershire sauce, diced potatoes, minced garlic, 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, and sprigs of thyme to the Dutch oven. Bring the pot up to a simmer, and reduce the heat to low. Cover the Dutch oven, and simmer on low for 2 1/2 hours. Once the Irish stew with Fullblood Wagyu beef has simmered for 2 1/2 hours, remove the lid. Cook for an additional 30 minutes to reduce. Remove the thyme stems (discard), and fold in the minced parsley. Season to taste with kosher salt and freshly ground black pepper.
  5. FINAL STEPS Divide the Irish stew with Fullblood Wagyu beef between bowls. Slice up your crusty baguette. Serve the stew warm with the baguette slices, and enjoy!

See what other Food52ers are saying.

  • Rosalind Paaswell
    Rosalind Paaswell
  • MLK

2 Reviews

MLK February 14, 2022
Me old Mither would be rolling in 'er grave! This is SO beyond "lace curtain" pretensions! Using Waygu beef for a stew like this is a ridiculous waste of expensive meat with no appreciable benefit. To echo a previous reviewer, in what universe would anyone associate this recipe with traditional Irish food?
Rosalind P. October 11, 2021
I can't get that beef readily, but I checked found sources other than Double 8, the one given in the recipe. (Is this shilling for Double 8?) and for me the cost is prohibitive. $22/lb from Double 8 and between $15 and $19 per pound from other sources. However, this recipe is classic for braising and braise-worthy beef (chuck, short ribs, brisket). I used chuck, and it was perfect. Can't imagine the people for whom this recipe is part of their culture (Irish; farmers?; workers?) paying Wagyu beef prices.