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Irisf Beef Stew

Traditional Irish Beef Stew

justbelieveyoucan
Warm up with this Traditional Irish Beef Stew — a hearty, comforting dish made with tender beef, root vegetables, and rich flavors. Perfect for cozy dinners and St. Patrick’s Day celebrations.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course main course
Cuisine Irish
Servings 6
Calories 550 kcal

Equipment

  • large pot or Dutch oven

Ingredients
  

  • 900 g braising steak
  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 4 carrot peeled and cubed
  • 3 potatoes peeled and cubed
  • 2 parsnips (optional) peeled and cubed
  • 3 cups beef broth
  • 1 cup Guinness stout (or more beef broth if you prefer)
  • 2 tbsp tomato paste
  • 1 tps dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

Brown the beef

  • In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef in batches and brown on all sides. Set aside.

Sauté aromatics

  • In the same pot, reduce heat to medium. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook for another minute.

Deglaze & build flavor

  • Add tomato paste and cook for 2 minutes. Pour in the Guinness (or extra broth), scraping up the browned bits from the bottom.

Add remaining ingredients

  • Return the beef to the pot. Add carrots, potatoes, parsnips, thyme, bay leaves, and beef broth. Stir well and bring to a boil.

Simmer

  • Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.

Season & serve

  • Remove bay leaves, season with salt and pepper, and garnish with fresh parsley before serving.

Notes

  • Choose the Right Cut of Meat
    For traditional Irish stew, lamb or mutton is often used. However, beef (like chuck or brisket) is a great alternative. Use well-marbled cuts for richer flavor and tenderness.
  • Brown the Meat First
    Don’t skip this step! Searing the meat until it’s nicely browned locks in flavor and adds depth to the stew.
  • Layer Your Vegetables
    Add root vegetables like potatoes, carrots, and parsnips early on so they absorb the flavor. Add delicate vegetables like leeks or peas near the end to avoid overcooking.
  • Use Fresh Herbs
    Thyme, rosemary, and bay leaves are classic in Irish stew. Fresh herbs add a bright aroma, especially if you add a few sprigs near the end of cooking.
  • Don’t Rush It
    Irish stew tastes best when it’s simmered low and slow. Give it at least 2 hours for the flavors to develop and the meat to become tender.
  • Add Guinness (Optional but Delicious!)
    For a deeper, malty flavor, add a splash of Guinness stout. It’s not traditional in every region, but it's become a popular and tasty addition.
  • Let It Rest Before Serving
    Like most stews, Irish stew often tastes better the next day. Letting it rest for a few hours—or overnight—enhances the flavor.
  • Use a Thickening Trick (If Needed)
    If your stew is too thin, mash a few of the potatoes right into the broth to naturally thicken it without flour or cornstarch.
  • Serve It Right
    Irish stew pairs beautifully with crusty bread, mashed potatoes, or even a dollop of horseradish cream for something zingy.
  • Garnish with Fresh Parsley
    Right before serving, sprinkle chopped fresh parsley on top. It adds color and a burst of freshness.
Keyword beef meal, vegetables