Irish Beef Stew
Irish Beef Stew – This Irish stew recipe is rich and hearty, and easy to make. Chunks of beef, potatoes, and carrots simmer until ultra tender in a flavorful beef broth that includes Irish Guinness beer and red wine.
I’m just a teensy bit Irish, from my Grandma Renelt’s heritage. And while my family has never celebrated St. Patrick’s Day in a big way, we do like to have fun with its food. Especially green food and this hot, cheesy baked corned beef dip that features a mash-up of Irish-American culture and my much more German genes.
This Irish Beef Stew recipe is hearty and comforting, simmered on the stovetop until the beef and root vegetables are incredibly tender. Beautifully rich and flavorful, a true testament to this stew’s goodness is that our oldest daughter (not a big fan of soups and stews) even asks for seconds. It’s just a wee bit irresistible, indeed.
What is Irish stew made of?
Recipes vary, as always, but traditional Irish stew is made with lamb (young sheep) or mutton (mature sheep), along with potatoes, onions, and water – and sometimes carrots and parsley. Its origins are humble.
Here in America, we eat much more beef than lamb, so Irish stew recipes tend to call for beef instead. To ensure the best flavor and tenderness for this stew, I seek out a piece of well-marbled chuck.
This Americanized version of Irish stew calls for additional flavor enhancements of beef broth, a little tomato paste, Guinness Extra Stout (for Irish authenticity?!), and robust, dry red wine. I’m particularly fond of slow cooked recipes that incorporate a bit of beer, hard cider, and/or wine. Left to cook low and slow, these ingredients mellow out and add depth and wonderful flavor to so many dishes.
Guinness is dark in color, a little bit bitter, a little bit sweet. By the time it reaches your bowl, the bitterness is simmered away and you’re left with a softly roasted, caramel-y flavor. The stew’s broth is so good, you’ll be wanting to lift your bowl and just plain drink it. Really!
Irish Beef Stew
We make quite a few stews, soups, and chilis at our house. And while Blake and I are usually on the same page, embracing each and every one, our girls are a different story. Normally either one or the other will like whatever is simmering away inside my favorite soup pot or in the slow cooker, but not so often both at the same time.
And they both agree that this Irish beef stew is a winner, too. For them, it’s all about that rich, flavorful broth and abundance of tender beef chunks. I’m confident you’ll follow suit.
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For more stew and soup recipes using beef, check out my:
- Slow Cooker Hungarian Goulash
- Slow Cooker Beef and Sweet Potato Soup
- Booyah (a stew tradition of the Upper Midwest)
And here are a few more cozy beef recipes I’d like to try!
- Braised Beef Short Ribs from Smitten Kitchen
- One-Pot Braised Beef Roast with Carrot Mash and Olives from Heartbeet Kitchen
- Easy Meatloaf from Diethood
This stew can be prepared a day or two prior to serving - just refrigerate in the meantime, and bring to a simmer prior to serving. This stew also freezes well. Adapted from bon appetit. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 592 Total Fat: 30g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 125mg Sodium: 767mg Carbohydrates: 33g Fiber: 4g Sugar: 5g Protein: 41g
This stew can be prepared a day or two prior to serving - just refrigerate in the meantime, and bring to a simmer prior to serving.
This stew also freezes well.
Adapted from bon appetit.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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