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Irish Beef Stew

This is hearty comfort food that gets better the longer it simmers - the Guinness adds a rich, malty depth that you can't get from regular beef broth. I like to make this when I have a few hours to let it do its thing on the stove.
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Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes

Ingredients

Ingredients (~8 servings)

  • 1 Tbsp olive oil
  • 2 lbs beef stew meat
  • 1 1/2 tsp coarse salt
  • 3/4 tsp black pepper
  • 6 large carrots peeled and chopped
  • 2 large parsnips peeled and chopped
  • 1 large onion chopped
  • 3 cloves garlic peeled and smashed
  • 1/2 tsp dried thyme or 2 sprigs fresh
  • 1/2 tsp dried rosemary or 2 sprigs fresh
  • 2 large bay leaves
  • 1 can Guinness stout 14 oz
  • 2 1/4 cups beef broth divided
  • 3 Tbsp all-purpose flour
  • 1 cup frozen peas

Instructions

  • Season beef with salt and pepper on all sides.
  • Heat olive oil in Dutch oven over medium-high heat until shimmering.
  • Brown beef in single layer for 3-4 minutes per side until seared.
  • Add onion, carrots, parsnip, and garlic to pot with beef.
  • Cook vegetables 5 minutes, stirring occasionally, until onion softens.
  • Pour in Guinness and 1 3/4 cups beef broth.
  • Add thyme, rosemary, and bay leaves.
  • Cover, bring to simmer over medium heat, then reduce to medium-low.
  • Simmer covered for 2 hours, stirring occasionally, until beef is fork-tender.
  • Whisk remaining 1/2 cup beef broth with flour until smooth.
  • Stir flour mixture and frozen peas into stew.
  • Increase heat to medium and cook 10 minutes until thickened.
  • Remove herb sprigs and bay leaves before serving.

Notes

Add more broth during cooking if liquid reduces too much.
Tried this recipe?Leave a comment below & let me know!