Irish Beef Stew

This hearty, soul-warming Irish Beef Stew is perfect for St. Patrick’s Day or any chilly evening. This traditional Irish recipe is packed with flavor and perfect for enjoying with a pint of Guinness or two.

Course Main Dish Recipes

Cuisine Irish

Keyword irish, stew, beef, st patrick's day

Prep Time 15

Cook Time 45

Servings servings

Calories 622kcal

Author Robin Donovan

Ingredients

4 tablespoons olive oil divided
1 ½ pounds beef stew meat cut into 1-inch chunks
1 teaspoon kosher salt
½  teaspoon  freshly ground black pepper
¼ cup  all-purpose flour
1  small onion  chopped
1 ½ teaspoons minced garlic
19 ounces Irish beer such as Guinness
1 ¾ cups beef broth
1 tablespoon tomato paste
1  tablespoon  Worcestershire sauce
1 pound  small russet potatoes  chopped into 1-inch pieces
4  large carrots  peeled and cut into 1- to 1 ½-inch pieces
1  tablespoon  Italian seasoning
1 bay leaf

Instructions

Place your Dutch oven over medium heat and add 1 tablespoon of the oil.
Season the beef with salt and pepper and toss it in the flour to fully coat the pieces.
Once the oil is hot, add the beef to the Dutch oven in a single layer (do this in a few batches to avoid crowding the pan and make sure each piece of meat is properly browned.) Turn the pieces every 5 minutes or so to sear all the sides.
Once the meat is almost fully cooked, remove it and set aside. Add the onion, garlic, and carrots to the pan and cook, stirring regularly, for 5 minutes.
Add the potatoes and return the meat to the Dutch oven.
Pour a little bit of the beer into the Dutch oven and scrape the bottom to clear it of any stuck-on food.
Add the remaining beer, the broth, and Worcestershire sauce and stir.
Add the tomato paste, seasoning, and the bay leaf. Stir until the paste has incorporated.
Cover the pot, reduce the heat to medium-low, and let simmer for 30 minutes.
Serve hot.

Notes

Nutrition