Irish Stew
Make a warm and cozy meal with this traditional Irish Stew recipe. Made with chunks of beef and Guinness beer, it’s incredibly flavorful and easy to make in the oven, or a slow cooker, with only 20 minutes of prep time!
Ingredients
- 2 pounds beef chuck roast, cut into 1 inch cubes
- 2 tablespoons beef stew seasoning, click link for the recipe
- 3 tablespoons olive oil, divided
- 1 cup onions, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 14.9 ounces Guinness stout
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 1 pound potatoes, baby potatoes or peel and cube larger potatoes
- 1 cup carrots, peeled and cut into 1 inch pieces
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven to 350°F and arrange a rack in the lower third of the oven.
- Slice the chuck roast into cubes, then toss with the beef stew seasoning.
- Heat 2 tablespoons olive oil in a large pot, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add the chuck roast and sear the pieces for about 4-6 minutes, or until browned on all sides. Use a slotted spoon to remove the beef from the pot and set it aside.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions and celery, and cook for 5 minutes. Add the garlic and cook for an additional minute. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan.
- Sprinkle the flour evenly over everything in the pot, stir to combine, and cook for 1 minute.
- Add the remaining 3 ¾ cups beef broth, 14.9 ounces Guinness, 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce to the pot. Stir to combine everything, turn the heat on the stove up to high, and bring the broth to a boil.
- Add the seared pieces of beef back to the pot, along with the potatoes, carrots, fresh thyme and bay leaves.
- Cover the pot with a lid, or tightly with a piece of aluminum foil, and transfer it to the oven for 2 hours.
- Remove from the oven and remove the lid. Use tongs to remove the bay leaves and thyme sprigs. Serve in bowls with Irish soda bread on the side.
Notes
- Refer to the blog post above for step-by-step instructions on how to make the Irish stew in a slow cooker.
- You can cook the Irish beef stew on the stove, instead of the oven, if you prefer. Simply cover the pot, set the stovetop temperature to medium-low heat and allow the stew to simmer for 2 hours on the stove.
- You can use another cut of beef besides chuck roast to make this recipe. A flat cut beef brisket, beef stew meat, or a bottom round roast will also work.
- Store leftover Irish stew in an airtight container in the fridge for up to 5 days. To reheat the stew, add it to a pot on the stove over medium-high heat. Bring it to a simmer, then stir the stew occasionally for 5-7 minutes on the stovetop. You can also reheat one portion of the stew in a microwave-safe bowl, covered in the microwave for 2-3 minutes.
Nutrition Facts
Calories 433kcal (22%)Carbohydrates 17g (6%)Protein 33g (66%)Fat 25g (38%)Saturated Fat 9g (45%)Polyunsaturated Fat 2gMonounsaturated Fat 14gTrans Fat 1gCholesterol 104mg (35%)Sodium 828mg (35%)Potassium 892mg (25%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 3845mg (77%)Vitamin C 6mg (7%)Calcium 144mg (14%)Iron 6mg (33%)
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