The Best Irish Beef Stew

The Best Irish Beef Stew comes with the most robust and sensational flavors.  Built around tender chunks of boneless beef chuck, baby potatoes, and chunky vegetables then simmered with a hearty gravy you will just love.

The Best Irish Beef Stew | The Food Cafe

Irish Beef Stew

Who loves beef stew?  I know my family loves it and with March right around the corner this is one recipe that will be showing up on my table.  Irish Beef Stew is in a class all by itself.

It is full and I mean full of tender beef chuck, hearty vegetables, tender potatoes and is all surrounded by an amazingly delicious Guinness broth that will turn into a thick gravy as it simmers.  You can serve this stew alone, over noodles or mashed potatoes, but one thing is for certain it will fill you up with every ounce of goodness you can handle.

Why use Guinness beer for Irish Beef Stew?

• Guinness beer gives the stew a robust, bold flavor.

What is the best meat for Irish Beef Stew?

You can use a few different cuts of meat for Irish Beef Stew.

• Boneless beef chuck, beef shoulder chuck, round roast, pot roast, or chuck roast to name a few.

Beef Stew, or stew for that matter truly is the essence of comfort food.  Wether you live in a climate that provides all four seasons and it is chilly and frigid right now, or if you live where the temps never really drop below 50-60 degrees during the day the taste of The Best Irish Beef Stew will be just what you need to settle in and enjoy a nice home cooked dinner at home.

How do you thicken up Beef Stew?

• One of the ways to thicken up beef stew is by making a roux, which is a mixture of flour and water.
• Adding the roux to the stew 30 minutes before it has finished cooking and then covering it will help thicken up your stew.

How do you make The Best Irish Beef Stew?

1. In a large stock pot heat oil on medium high heat and brown seasoned meat in batches in a single layer until browned on all sides.  Remove from pot and set aside.
2. In same stock pot over medium high heat add bacon and brown, stirring frequently.  Add in onions, garlic, and flour, stir to combine and cook for one minute.
3. Add in Guinness, beef stock, tomato paste, carrots, celery, bay leaves, thyme, balsamic vinegar, sugar, and beef.  Bring to a boil, then turn down to simmer COVERED for 2 hours.
4. Remove lid and add potatoes, let cook 40 more minutes UNCOVERED and simmering.
5. Remove bay leaves and garnish with fresh parsley and thyme.  Season with garlic salt and pepper if desired.  Serve warm.

Tender Beef, potatoes, carrots, celery, onions, and Guinness all brought together in one great big pot of Irish Beef Stew is going to be comfort at its best.  Served hot with a delicious gravy consistency your going to be lucky eating this sensational stew even if your not Irish.

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The Best Irish Beef Stew

Yield: 6 servings

Total Time: 3 hours

Prep Time: 20 minutes

Cook Time: 2hours 40min

The Best Irish Beef Stew comes with the most robust and sensational flavors.  Built around tender chunks of boneless beef chuck, baby potatoes, and chunky vegetables then simmered with a hearty gravy you will just love.

Print Recipe

Ingredients:

• 3 Tablespoons safflower oil
• 2-1/2 pounds boneless beef chuck, cut into 1 inch pieces and seasoned with garlic salt and pepper
• 6 pieces of bacon, chopped
• 4 Tablespoons minced garlic
• 2 yellow onions, chopped in 1 inch pieces
• 1/4 cup flour
• 11.2 oz bottle Guinness Stout
• 5 Tablespoons tomato paste
• 4 cups beef stock
• 4 large carrots peeled and cut into 1 inch pieces on a diagonal
• 3 celery stalks, cut into 1/2 inch pieces
• 2 bay leaves
• 1/2 teaspoon fresh or dried thyme
• 2 Tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1 pound baby white potatoes halved or quartered if large.
• Fresh parsley and thyme to garnish (optional)

Directions:

1. In a large stock pot heat oil on medium high heat and brown seasoned meat in batches in a single layer until browned on all sides.  Remove from pot and set aside.
2. In same stock pot over medium high heat add bacon and brown, stirring frequently.  Add in onions, garlic, and flour, stir to combine and cook for one minute.
3. Add in Guinness, beef stock, tomato paste, carrots, celery, bay leaves, thyme, balsamic vinegar, sugar, and beef.  Bring to a boil, then turn down to simmer COVERED for 2 hours.
4. Remove lid and add potatoes, let cook 40 more minutes UNCOVERED and simmering.
5. Remove bay leaves and garnish with fresh parsley and thyme.  Season with garlic salt and pepper if desired.  Serve warm.

• If you want your stew even thicker during the last 5 minutes mix 2 Tablespoons of flour with 1 Tablespoon of water and mix it into the stew. You can keep doing that until it reaches your desired thickness.

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