Irish Beef Stew

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.

Photo by Denise W.
Adapted from chezus.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from chezus.com

Ingredients

  • 1

    pound beef stew meat

  • 2

    tablespoons olive oil

  • 1

    tablespoon butter

  • 2

    cloves garlic, minced

  • Sea salt

  • Cracked black pepper

  • 2

    tablespoons tomato paste

  • 1

    bay leave

  • 1

    can (16-ounces) Murphy's Stout or Guinness

  • 5

    cups beef stock

  • 2

    tablespoons olive oil

  • 1/2

    yellow onion large dice

  • 3

    carrots, roughly cut into chunks

  • 5

    yukon potatoes, quartered

  • Parsley, handful, minced

Directions

Melt butter in the olive oil. Brown the beef. Add the garlic, sea salt and cracked pepper and cook a couple more minutes just to blend the ingredients. Add the tomato paste, stout and stock, bring to a boil. Cover, reduce heat to a very low simmer and cook for 5 to 6 hours. Remove from heat, let cool and refrigerate over night. Skim the fat off the top and gently reheat. Heat the olive oil in a frying pan and cook the onion for 5 minutes, add the carrots and potatoes and cook until the onion is soft. Add the veggies to the broth/meat mixture and cook on a very low heat for about one and a half hours. I did thicken the stew with a little cornstarch before serving, only do this if you want a thicker consistency. Before serving stir in parsley. Serve. Eat.

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