Irish Beef Stew (beginner-friendly)
This Irish beef stew is rich, hearty, and made with Guinness for that signature deep, robust flavor that makes this recipe iconic.
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Ingredients
- 3 tablespoons oil
- 2 pounds beef cubes, excess fat trimmed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (32oz carton)
- 2 tablespoons tomato paste
- 15 ounce can Guinness beer
- 1 ½ pounds yellow potatoes, peeled and cubed
- 4 carrots, chopped into 1-inch pieces
- 1 teaspoon dried thyme, or 2 sprigs fresh
- 2 tablespoons cornstarch
Instructions
Season and brown the beef:
- Pat dry the beef cubes with a paper towel on a large board. Then, season them with salt and pepper.
- Heat a large Dutch oven or soup pot over medium-high heat. Once hot, add the oil and warm it up for about 30 seconds. Use kitchen tongs to place the seasoned beef pieces in the oil, as many as you can fit in a single layer, but leaving about ½-inch between each piece. You don't want to over-crowd the pan; otherwise, steam will release.
- Brown the beef cubes for 2 to 3 minutes per side, removing them onto a plate and repeating the process with the remaining beef cubes. Add a bit more oil if needed between batches, but leave the beef tidbits in the bottom of the pot.
Make the stew:
- Add about a tablespoon of additional oil to the pot, add the chopped onions, and sauté them for 3 minutes, until they've softened. Add the garlic and stauté it for 30 seconds until fragrant.
- Add about a cup of the beef broth to the pot with the onions and bring it to a simmer, while using the wooden spatula to scrape the tidbits at the bottom of the pan. Add the rest of the beef broth, the Guinness, and the tomato paste, and stir to combine and dissolve it.
- Add the beef back into the pot along with the potatoes, carrots, and dried thyme. Bring the stew to a boil, reduce the heat to medium-low, cover with a lid, and simmer for 1 hour.
- After 1 hour, check that the beef is tender by placing a piece on a plate and separating the meat with two forks. If it separates easily, proceed to the next step; otherwise, continue simmering for another 15 minutes and check again. This varies by the size of the stew pieces.
- When the beef is ready, mix the cornstarch and ⅓ cup of cold water in a small dish. Add the slurry to the simmering stew, stir to mix it in, and then simmer for an additional 10 minutes.
Serve and store:
- Ladle the stew into bowls.
- Once the stew has cooled, transfer it to an airtight container and refrigerate for up to 4 days. Or, freeze in a zip bag or an airtight container for up to 3 months. Let it thaw overnight in the fridge and heat it up over low heat in a pot.
Nutrition
Serving: 1 serving | Calories: 335kcal | Carbohydrates: 25g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 488mg | Potassium: 1152mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5164IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 4mg
