The pinnacle of comfort food, Irish stew (aka Guinness stew) deserves to be celebrated all year long. Traditionally, an Irish stew is made with lamb, but we use beef chuck for an equally comforting (and cheaper!) version. With a rich flavor from the signature Guinness, this stew is an absolute go-to dinner to cozy up to on St. Patrick's Day and beyond. Ready to try your hand at this warming recipe? Read on for all of our top tips on how to perfect it:
Irish stew vs. beef stew:
The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious. If you’d prefer to make this with lamb, you totally can!
How to make Irish beef stew:
— The best beer for Irish beef stew.Guinness all the way—this classic recipe gets its signature rich, deep flavor from a whole bottle of Guinness.
— The best cut of beef for stew. We use beef chuck stew meat in this recipe. It's cheap, and withstands a long cook time: it's a perfect choice for stew.
— Avoid boiling. Stewed meats need to be cooked at a low heat, i.e. a simmer. The last thing you want is shoe leather–which is what you'll get if you boil the meat till (over) done.
— Release the flavor. Scrape the bottom of the pot after the meat and veg have gone in and the liquid has been added. There's an incredible amount of flavor locked up in those browned bits (called fond in French).
— Cook in batches if necessary. We mentioned how crucial those browned bits are. You won't get them if the meat is not sufficiently browned. If you must cook the meat in batches, please do.
How do you thicken Irish stew?
If your stew isn’t as thick as you’d like, continue simmering for a few minutes more with the lid off until you reach your desired texture. The potatoes naturally thicken the dish slightly, but you can also try mashing a few of your potatoes and stirring to thicken your stew.
What to serve with Irish beef stew:
We love to serve this stew with crusty sourdough bread (or Irish brown bread), but if you're looking to double down on the potatoes, you could serve a heaping bowl of mashed potatoes alongside this dish.
Storage & freezing:
The cooked and cooled stew can be refrigerated for up to 4 days. You can also freeze it for 1 month, but note that freezing stew with potatoes may affect the texture once thawed and reheated.
Have you made this recipe? Rate it and let us know how you liked it in the comments below!
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 10 mins
- Cal/Serv:
- 419
Ingredients
- 3 Tbsp.
extra-virgin olive oil, divided
- 2 lb.
beef chuck stew meat, cubed into 1" pieces
Kosher salt
Freshly ground black pepper
- 1
yellow onion, chopped
- 2
medium carrots, peeled and cut into rounds
- 2
stalks celery, chopped
- 3
cloves garlic, minced
- 3
medium russet potatoes, peeled and cut into large chunks
- 4 c.
low-sodium beef broth
- 1
(16-oz.) bottle Guinness
- 2 tsp.
fresh thyme
Freshly chopped parsley, for serving
Directions
- Step1In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
- Step2In same pot, add remaining 1 tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute.
- Step3Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme, then scrape the bottom of the pot to release the fond (browned bits at the bottom). Bring to a boil, then immediately reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
- Step4Garnish with parsley before serving.
