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cup of beef stew with fresh herbs

Irish Beef Stew Recipe with Guinness

Delicious homemade Irish beef stew recipe that is jam-packed with root vegetables, beef stew meat and herbs that are simmered in a stout beer broth.
Course dinner, Main
Cuisine American, irish
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 354kcal


  • 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


  • Add 2 tablespoons of olive to a large pot over medium-low heat and cook 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.
  • Remove the vegetables from the pot and set aside.
  • 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 lightly smoke add in the beef and cook for 4-6 minutes or until browned on all sides.
  • Stir in the tomato paste until coated and then add in the beer and cook over medium-low heat for 1 to 2 minutes or until 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 sweated 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.


Chef Notes:
  • How to Reheat: Simply add the desired amount to a small pot and cook over low heat until hot. You can also heat in a microwave save bowl in the microwave until hot.
  • How o 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 refrigerator for 1 day before reheating.
  • After adding in the beer, I mention to reduce it. This simply means some of the liquid evaporates while becoming more concentrated in flavor. You would only reduce the amount of liquid in this recipe by a few tablespoons so that the beer flavor profile still comes through.
  • When you “pince” this is a French term which means to brown the paste in beef fat over low heat until it becomes a rust color. It adds more flavor and helps to thicken.
  • This serves 12 people but because of the great storing options, we always freeze the leftovers.


Calories: 354kcal | Carbohydrates: 32g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 735mg | Potassium: 1614mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4130IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 6mg