Ingredients
cut into 1 1/2-inch chunks
more to taste
minced
peeled, cut into 1/2-inch pieces (about 7 cups)
chopped (1 1/2 to 2 cups)
3 to 4 carrots or parsnips
Irish Beef Stew
Simply Recipes (Elise Bauer)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 25 min | 110 min | 135 min | 4 |
This hearty Irish beef stew is made with beef, garlic, stock, Guinness, red wine, potatoes, carrots, and onions and is the perfect companion on any night when you need something comforting.
dinnerst. patrick's daystews
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Recommended Equipment
Tongs
Paper towels
Large pot
Instructions
Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
1.25 pound Well-marbled Chuck Beef Stew Meat cut into 1 1/2-inch chunks3 teaspoon Salt more to taste0.25 cup Extra Virgin Olive Oil
Add garlic and add the other stock ingredients, then simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
6 large Garlic Cloves minced4 cup Beef Stock Or Broth 2 cup Water 1 cup Guinness Extra Stout 1 cup Hearty Red Wine 2 tablespoon Tomato Paste 1 tablespoon Sugar 1 tablespoon Dried Thyme 1 tablespoon Worcestershire Sauce 2 Bay Leaves
Sauté the onions and carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
2 tablespoon Butter 1 large Onion chopped (1 1/2 to 2 cups)2 cup 1/2-inch Pieces Peeled Carrots And/or Parsnips 3 to 4 carrots or parsnips
Add the vegetables to the beef stew and simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve. Did you enjoy this recipe? Let us know with a rating and review! Simply Recipes / Elise Bauer
3 teaspoon Salt more to taste3 pound Russet Potatoes peeled, cut into 1/2-inch pieces (about 7 cups)1 large Onion chopped (1 1/2 to 2 cups)2 cup 1/2-inch Pieces Peeled Carrots And/or Parsnips 3 to 4 carrots or parsnips0.5 teaspoon Freshly Ground Black Pepper 2 tablespoon Chopped Fresh Parsley
Irish Beef Stew
Simply Recipes (Elise Bauer)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 25 min | 110 min | 135 min | 4 |
This hearty Irish beef stew is made with beef, garlic, stock, Guinness, red wine, potatoes, carrots, and onions and is the perfect companion on any night when you need something comforting.
dinnerst. patrick's daystews
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Tongs
Paper towels
Large pot
Ingredients
cut into 1 1/2-inch chunks
more to taste
minced
peeled, cut into 1/2-inch pieces (about 7 cups)
chopped (1 1/2 to 2 cups)
3 to 4 carrots or parsnips
Instructions
Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
1.25 pound Well-marbled Chuck Beef Stew Meat cut into 1 1/2-inch chunks3 teaspoon Salt more to taste0.25 cup Extra Virgin Olive Oil
Add garlic and add the other stock ingredients, then simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
6 large Garlic Cloves minced4 cup Beef Stock Or Broth 2 cup Water 1 cup Guinness Extra Stout 1 cup Hearty Red Wine 2 tablespoon Tomato Paste 1 tablespoon Sugar 1 tablespoon Dried Thyme 1 tablespoon Worcestershire Sauce 2 Bay Leaves
Sauté the onions and carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
2 tablespoon Butter 1 large Onion chopped (1 1/2 to 2 cups)2 cup 1/2-inch Pieces Peeled Carrots And/or Parsnips 3 to 4 carrots or parsnips
Add the vegetables to the beef stew and simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve. Did you enjoy this recipe? Let us know with a rating and review! Simply Recipes / Elise Bauer
3 teaspoon Salt more to taste3 pound Russet Potatoes peeled, cut into 1/2-inch pieces (about 7 cups)1 large Onion chopped (1 1/2 to 2 cups)2 cup 1/2-inch Pieces Peeled Carrots And/or Parsnips 3 to 4 carrots or parsnips0.5 teaspoon Freshly Ground Black Pepper 2 tablespoon Chopped Fresh Parsley