Irish Beef Stew
A simple and delicious stew made with beef, carrots, and potatoes.
Equipment
- Dutch oven or large soup pot
Ingredients
- 3 pounds beef chuck cut into 1 inch cubes
- 2 pounds Yukon gold potatoes cut into 1 inch cubes
- 4 cups beef broth
- 2 cups onion chopped
- 2 cups carrots peeled, halved, and cut into 1 inch pieces
- 1 cup Guinness
- ¼ cup all purpose flour
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 tablespoons parsley chopped
- 1 tablespoon garlic minced
- 1 tablespoon thyme fresh
- 1 tablespoon salt
- 1 tablespoon pepper
Instructions
- In a Dutch oven or large pot heat a tablespoon of olive oil on medium high heat. Add half of the beef and season with half of the salt and pepper. Cook the beef until each side is browned, about 3-4 min per side. Remove the beef place on a clean plate. Repeat with another tablespoon of oil and the remaining beef, salt, and pepper.
- Add the remaining olive oil and the onions to the pot and cook for 5-6 minutes or until tender. Once the onions are translucent and soft add the garlic and cook for another minute.
- Add the tomato paste and cook for another minute. Add the flour and cook for an additional minute. Add the Guinness and allow to thicken.
- Add the carrots, potatoes and beef back into the Dutch oven and pour over the beef broth, Stir in the thyme.
- Bring to a boil and reduce to a simmer. Cover and cook for 90 minutes or until the beef and vegetables are tender.
- Garnish with chopped parsley.
Nutrition
Serving: 1servingCalories: 636kcalCarbohydrates: 33gProtein: 35gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 121mgSodium: 649mgPotassium: 1427mgFiber: 5gSugar: 5gVitamin A: 5570IUVitamin C: 32mgCalcium: 77mgIron: 5mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!