BEST Traditional Irish Beef Stew Recipe - Guinness
Easy and delicious Traditional Irish Beef Stew Recipe using Guinness Beer. Thick and hearty, it's our favorite!
Servings: 8 servings
Calories: 386kcal
Cost: $15
Equipment
- cutting board
- knife
- dutch oven
- measuring cups and spoons
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef stew meat
- 1 whole onion coarsely chopped
- 1 tablespoon minced garlic
- 1/4 cup all purpose flour
- 1 cup Irish stout beer - ok to substitute black coffee
- 4 cups water
- 4 Tablespoons of beef concentrate
- 1/4 cup tomato paste half a 4 oz container
- 2 pounds small yellow potatoes halved or red potatoes
- 1/2 teaspoon dried thyme leaves
- 2 cups carrots washed and chopped in large pieces
- 1 Tablespoon Fish Sauce
- 1 Tablespoon of Accent or Hidden Valley Ranch Seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 350.
- In a dutch oven on high on the stovetop, heat the vegetable oil to hot and then sear the stew beef in sections.
- Remove the stew beef from the pot and add the onions and sear them as well.
- Once the onions have cooked for about a minute, add the garlic and the flour and cook for 1 minute.
- Add the beer, water and beef concentrate and scrape the bottom of the pot to release the stuck on bits.
- Add the tomato paste, the potatoes and carrots and thyme. Add the fish sauce and the Accent. Start with 1 tsp of salt and pepper then you can taste after its done to adjust.
- Stir well and place the entire dutch oven with the lid on in the oven for 3 hours. After three hours, test the meat to see if it is as tender as you like, if it is not, put back in the oven for 20 minute intervals until the meat is tender.
Video
Notes
- The secret to this stew is to get the most umami (deep flavour) out of the ingredients. You do that by searing the meat first causing little browned bits of delicious beef to remain stuck to the bottom of the pan. When you deglaze with the Guinness and broth, those bits add so much incredible flavor to the dish!
- This is the perfect stew for a cold night with those starchy potatoes, beef stew meat and creamy soft carrots. This makes a real authentic Irish Stew!
- To thicken this stew, if it isn't as thick as you prefer you can do one of the following: Allow it to simmer longer on the stove top and this will cook off some of the liquid. Make a cornstarch slurry with a heaping table spoon of cornstarch and several tsp of cold water. mix well with a fork to a milk like consistency and add to the stew. Stir until thickened. You can repeat this until it is as thick as you prefer.
- To thin the stew if it is thicker than you like, add beef broth or a little water, stir and repeat if neccessary.
- The stew is done when the meat is tender, the red potatoes are tender.
- For an extra comforting meal, serve this traditional irish stew recipes over creamy mashed potatoes and with an Irish Brown Bread.
- In this recipe, we add a ton of flavor by using the beef concentrate (I prefer 'Better than Bullion" brand. If you can't find that, use beef broth in equal amounts to the water.
Nutrition
Calories: 386kcal | Carbohydrates: 31g | Protein: 42g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 541mg | Potassium: 1290mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5480IU | Vitamin C: 28mg | Calcium: 72mg | Iron: 5mg