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Classic Irish Beef Stew with Guinness


Course Dinner, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 people
Overhead photo of a dutch oven filled with Irish beef stew.

Classic Irish Beef Stew fills your bowl with a hearty dinner that's made of tender beef, crisp bacon, vegetables, and Guinness! Prep this St. Patrick's Day recipe with just 30 minutes of hands-on time!

Ingredients  


Instructions

  • Cut the beef into 1½-inch chunks. Toss with salt and pepper and set it aside.
    2 lbs beef chuck, Salt, ground black pepper
  • In a dutch oven, fry the bacon until crisp. Remove it from the pan, crumble and set aside but leave the bacon fat in the pan.
    8 slices bacon
  • Sear the pieces of beef by putting a few pieces in the dutch oven at a time. As the pieces brown, transfer them to a plate. Again, leave the fat in the pan.
  • Sauté the onion for 5 minutes to soften. Add the garlic and cook for another minute, stirring constantly so it doesn't burn.
    3 white onions, 3 cloves garlic
  • Stir in the flour, and cook until this turns golden.
    ⅓ cup all-purpose flour
  • Add the beer, and use a wooden spoon to gently scrape the brown bits off the bottom of the dutch oven.
    18 oz Guinness
  • Whisk in the broth and tomato paste, until incorporated.
    1½ cups beef broth, ¼ cup tomato paste
  • Add the beef and bacon back to the pan.
  • Stir in carrots, celery, potatoes, Worcestershire sauce, sugar, pepper, thyme, and bay leaf.
    2 large carrots, 2 large celery ribs, 1½ cups Yukon gold potatoes, 2 teaspoons worcestershire sauce, 1 teaspoon granulated sugar, 1 teaspoon ground black pepper, ½ teaspoon dried thyme, 1 bay leaf
  • Bring the mixture to a boil. Reduce the heat and cook covered for 2 hours. Then remove the lid and allow it to simmer for another 30 minutes until it has thicken up.
  • Remove the bay leaf before serving.

Notes

  • If I Don’t Want To Use Beer In This Recipe How Much Beef Broth and Worcestershire Sauce Do I Need? You would need to increase the beef broth to 3 1/2 cups and the Worcestershire sauce to 1 Tablespoon.
  • Can I Make This Stew In The Oven Instead Of On The Stovetop? Definitely! To do so, just assemble the stew the same way. Then once everything has been added to the pot simply transfer the pan to the oven. Cook it for 2 1/2 hours at 350 degrees F. When it’s time for the stew to simmer to thicken up just remove the cover. Then continue cooking for 30 minutes.
  • What Other Kinds Of Potatoes Could I Use In This Beer Beef Stew? A good substitute for the Yukon gold potatoes would be russet potatoes. You want waxy potatoes, or ones with thin skin so that they hold their shape after being boiled.
  • What If I Don’t Have Any Beef Broth? Not to worry! You can swap it out for beef stock or even chicken broth. It can also be replaced with 1 1/2 cups of hot water mixed with 1-2 beef bouillon cubes.
  • How Do I Store Leftover Irish Stew? Just transfer the cooled stew into an airtight container and then keep them in the refrigerator. Enjoy them for up to 3 days! You can also freeze the leftovers for up to 3 months.

Nutrition

Calories: 582kcal | Carbohydrates: 30g | Protein: 38g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 723mg | Potassium: 1152mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3613IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 5mg

Find it online: www.sugarandsoul.co/irish-beef-stew/