Irish Beef Stew Recipe
This delicious homemade Irish beef stew recipe is jam-packed with root vegetables, beef stew meat, and herbs simmered in a stout beer broth.
Ingredients
- 4 tablespoons oil
- 1 peeled small diced large yellow onion
- 3 peeled medium diced carrots
- 3 peeled medium diced parsnips
- 3 finely minced cloves of garlic
- 1 ½ pounds beef stew meat cut into ½” cubes
- 3 tablespoons tomato paste
- 1 ½ cups Guinness Beer
- 80 ounces beef stock
- 4 peeled medium diced large Yukon or russet potatoes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- sea salt and pepper to taste
Instructions
- Add 2 tablespoons of olive to a large pot over medium-low heat.
- Sauté the onions until well browned about 20 minutes. Stir every 2 to 3 minutes.
- Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender while occassionally stirring.
- Remove the vegetables from the pot and set them aside on a plate or in a bowl.
- Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.
- Once the oil begins to smoke lightly, add in the beef and cook for 4-6 minutes or until browned on all sides while stirring every 20 to 30 seconds.
- Over medium heat, stir in the tomato paste until coated and pince for 2 to 3 minutes or until it becomes a rust color.
- Pour in the beer and cook over medium-low heat for 1 to 2 minutes or until it becomes thick and slightly reduced in the amount of liquid.
- Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
- Add the cooked vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.
- Finish with parsley, thyme, salt, and pepper and serve.
Notes
The procedures might seem a little tedious, but thank goodness the ingredient count is low. Every step in this recipe exists for a reason; the 20-minute caramelization on the onions brings out sweet flavor, the hard sear on the beef builds that natural sugar caramelization, and the pince on the tomato paste thickens and deepens everything. Skip any of those and you end up with something flat.
Pince is your secret weapon: That French technique of browning the tomato paste in beef fat until it turns rusty is what gives this stew its body. Two to three minutes over low heat is all it takes.
Reducing the beer: When I say reduce, I mean letting maybe a tablespoon or two evaporate so the Guinness flavor concentrates. You will see it immediately start to thicken, that is the consistency you want.
Herb rules: In Ireland they traditionally use parsley, rosemary, thyme, and sage. I always recommend parsley plus one other. If you put all four together, the flavors compete and it will not taste as clean.
Thickening option: If you want an extremely thick stew, stir in a roux once it is done. It will give you that velvety texture without changing the flavor.
Make-Ahead: For freshness it’s best to serve this soup once it is finished cooking. However, it can be made up to 2 days ahead.
How to Store: Cover and keep in the refrigerator for up to 5 days. It will freeze well covered in the freeze for up to 2 months. Be sure to thaw in the fridge for 1 day before reheating.
How to Reheat: Add the desired amount of Irish beef stew to a small pot and cook over low heat until hot.
Nutrition
Calories: 354kcalCarbohydrates: 32gProtein: 29gFat: 12gSaturated Fat: 2gCholesterol: 53mgSodium: 735mgPotassium: 1614mgFiber: 6gSugar: 7gVitamin A: 4130IUVitamin C: 28mgCalcium: 107mgIron: 6mg