Irish Beef Stew

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, and bouillon cubes are economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes add nutrients, while parsnips are often less costly.

Sprinkle salt over 1.25 pounds of beef stew meat and let it sit while preparing other ingredients.

Pat the meat dry with paper towels.

Heat 1/4 cup of olive oil in a large thick-bottom pot on medium-high heat.

Once the oil is hot, carefully add the pieces of meat to the pan in batches to avoid crowding.

Cook until the beef pieces are well browned on one side, then turn them over with tongs to brown the other side.

Once browned, remove the beef to a bowl and continue browning the remaining batches.

After browning all the beef, return it to the pot and stir in 6 cloves of minced garlic, cooking for about 30 seconds.

Add 4 cups of beef broth, 2 cups of water, and 1 cup of Guinness Extra Stout to the pot.

Add 1 cup of red wine, 2 tablespoons of tomato paste, 2 teaspoons of salt, 1 tablespoon of sugar, 1 tablespoon of dried thyme, 1 tablespoon of Worcestershire sauce, and 2 bay leaves; stir everything together and bring to a simmer.

Lower the heat, cover, and simmer for 1 hour.

While the stew simmers, melt 2 tablespoons of butter in another pan over medium heat.

Add 1 diced onion and 2 cups of chopped carrots to the pan and cook until the onions are golden, about 15 minutes.

Once the onions are golden, set them aside until the beef and stock have simmered for 1 hour.

After 1 hour, add the cooked carrots and onions to the stew along with 2 pounds of peeled cubed russet potatoes and 1/2 teaspoon of black pepper.

Simmer uncovered until the vegetables and beef are very tender, about 40 minutes.

After 40 minutes, discard the bay leaves and add more salt and pepper to taste.

Sprinkle with parsley to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens