The Best Irish Beef Stew

This has to be one of the best Irish stews, this may not be the most traditional recipe but it is certainly one of the tastiest!

Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 150 mins
Total Time: 170 mins
  • 2 tbsp olive oil
  • 1 kg stewing steak (lean but not too lean)
  • 6 large garlic cloves (crushed)
  • 1 l beef stock
  • 250 ml Guinness
  • 250 ml red wine
  • 2 tbsp tomato puree
  • 1 tbsp sugar
  • 1 tbsp fresh thyme leaves (finely chopped)
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 50 g butter
  • 1.5 kg potatoes (peeled and chopped into ½ inch pieces)
  • 1 large onion (chopped)
  • 500 g carrots (peeled and chopped into ½ inch pieces)
  • Freshly ground salt & pepper (to season)
  • 2 tbsp fresh parsley (finely chopped)
  1. Heat half of the oil in a heavy based large pan on a medium heat. Season the beef and fry half the beef until brown all over. Put aside the browned meat and repeat with the remaining beef. Add the garlic to the browned meat and sauté for 1 minute.
  2. Add the beef stock, Guinness, red wine, tomato puree, sugar, thyme, Worcestershire sauce and bay leaves. Stir the mixture and bring to boil and then reduce the heat to medium low, cover and simmer for 1 hour, stir occasionally.
  3. In the meantime melt the butter in another large pan on a medium heat. Add the carrots, onion and potatoes and sauté the vegetables until golden, this will take around 20 minutes. Set aside until the meat has simmered for 1 hour.
  4. Add the vegetables to the beef. Simmer uncovered until the beef and vegetables are very tender, this will take about 1 hour. Remove the bay leaves. Transfer the beef stew to a warmed serving dish, add salt and pepper to taste. Sprinkle with parsley and serve. Enjoy!
Recipe Notes

  • The stew can be prepared up to 2 days in advance and stored in a sealed container in the refrigerator.

Cutlery - Sophie Conran Rivelin for Arthur Price