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A white bowl filled with mashed potatoes and Irish beef stew, featuring chunks of beef, carrots, potatoes, peas, and brown gravy, garnished with fresh thyme, sits on a gray surface next to a striped napkin.
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Irish Beef Stew

While this Irish beef stew isn't the most traditional stobhach gaelach - since it's made with beef instead of lamb - the addition of flavorful Guinness and the sweetness of the parsnips really work to create an authentic, Irish flavor. Make it with lamb if you're looking for a more traditional meal, but don't forget to serve it with some creamy mashed potatoes.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Soups
Cuisine: Irish
Keyword: ale and beef stew, beef irish stew, guinness irish stew, irish beef, Irish beef stew, irish beef stew recipe, irish guinness stew, irish stew, irish stew guinness, irish stew recipes, irish stew recipes beef, recipe for irish stew with beef, traditional irish beef stew
Servings: 6
Calories: 283kcal
Author: Melissa Belanger

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds beef stew meat or cubed chuck roast
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 4 large carrots peeled and chopped
  • 1 large (or 2 small) parsnips peeled and chopped
  • 1 medium sweet or yellow chopped
  • 2 cloves garlic peeled and smashed
  • 1 sprig fresh rosemary or 1/4 teaspoon dried
  • 1 sprig fresh thyme or 1/4 teaspoon dried
  • 1 bay leaf
  • 1 14-ounce can Guinness stout
  • 1 1/2 cups beef stock divided
  • 2 tablespoons all-purpose flour
  • 3/4 cup frozen peas

Instructions

  • Season and sear your meat. Pat the meat dry with paper towels and season it liberally with salt and pepper.
    Heat olive oil to medium-high in a Dutch oven. When it's hot, add the meat and brown, turning pieces as needed.
  • Sauté the vegetables. Add the onion, carrots, parsnip and garlic and sauté with the meat, stirring occasionally, for about 5 minutes. If using dried herbs, add them now.
  • Simmer the stew. Add the Guinness and 1 cup of the beef broth and bring to low boil. If using fresh herbs, submerge them in the liquid now.
    Then, reduce heat to medium-low. Cover the pot and allow the stew to simmer for about 2 hours.
  • Thicken the stew. After 2 hours, whisk the flour with the remaining broth and add it to the pot, along with the frozen peas.
    Increase heat to medium and continue to cook for about ten more minutes, or until the liquid has thickened.
  • Season and serve. Before serving, remove the herbs and adjust seasoning with salt & pepper, to taste. Serve with mashed potatoes.

Nutrition

Calories: 283kcal | Carbohydrates: 19g | Protein: 29g | Fat: 8g | Cholesterol: 70mg | Sodium: 608mg | Fiber: 4g | Sugar: 6g | Vitamin C: 16mg