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Irish-Style Beef Stew

A hearty Irish-style beef stew made with tender beef, Irish stout, and classic vegetables, simmered to perfection for a comforting one-pot meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat Chuck works best
  • 1/4 cup all-purpose flour For dredging; use gluten-free flour to make it GF
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons canola oil Or neutral oil
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, pressed or finely chopped
  • 1 cup Irish stout Guinness or your preferred stout
  • 3 tablespoons tomato paste
  • 1 teaspoon dried thyme Or 1 tablespoon fresh
  • 32 ounces beef stock Low-sodium preferred
  • 2 cups carrots, peeled and cut into 1/2-inch pieces
  • 1.5 pounds golden potatoes, quartered Yukon Gold recommended
  • 2 tablespoons cornstarch Mixed with 1/4 cup broth for slurry

Method
 

Preparation
  1. In a large bowl, add the beef, flour, salt, and pepper. Mix until each piece is well coated. Set aside.
  2. Warm 2 tablespoons canola oil in a large (6-quart) pot over medium-high heat for about 2 minutes.
Cooking
  1. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic and cook less than 1 minute, until fragrant.
  2. Add the floured beef. Cook until browned on all sides, stirring occasionally — roughly 10 minutes. Don’t overcrowd; work in batches if needed.
  3. Pour in 1 cup Irish stout and bring to a boil for 5 minutes, scraping browned bits off the bottom.
  4. Stir in 3 tablespoons tomato paste and 1 teaspoon dried thyme, then pour in 32 ounces beef stock. Stir to combine.
  5. Add the carrots and quartered potatoes. Bring the pot to a boil, then reduce heat and let simmer for 30 minutes, or until the potatoes and carrots are tender. Remove from heat.
  6. Scoop 1/4 cup of the stew broth into a small bowl. Whisk in 2 tablespoons cornstarch until smooth to make a slurry. Stir the slurry back into the stew and return to a gentle simmer for 1–2 minutes until the broth thickens.
Serving
  1. Taste and adjust seasoning with salt and pepper. Serve hot, topped with chopped parsley if desired.

Notes

Refrigerate stew cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently over low heat, stirring occasionally. For freezing, portion into freezer-safe containers and freeze for up to 3 months.