Drunken Irish Stew Recipe

Name: Drunken Irish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/4 lbs stewing beef (cut into 1-inch pieces); 7 garlic cloves, crushed; 1 cup dry red wine; 1 cup Guinness stout; 6 cups beef stock or 6 cups broth; 3 tablespoons tomato paste; 1 1/2 tablespoons sugar; 2 tablespoons Worcestershire sauce; 1 tablespoon dried thyme; 4 bay leaves; 2 tablespoons butter; 1 lb russet potato (cut into 1/2 inch pieces); 1 lb baby red potato (cut into 1/2 inch pieces); 4 stalks celery, chopped; 2 cups carrots, peeled (cut into 1/2 pieces); 1 large white onions or 1 large yellow onion, roughly chopped; 1 tablespoon cornstarch, plus 1 T water; salt, to taste; pepper, to taste

Servings: persons

2 tablespoons extra-virgin olive oil
1 1/4 lbs stewing beef (cut into 1-inch pieces)
7 garlic cloves, crushed
1 cup dry red wine
1 cup Guinness stout
6 cups beef stock or 6 cups broth
3 tablespoons tomato paste
1 1/2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
4 bay leaves
2 tablespoons butter
1 lb russet potato (cut into 1/2 inch pieces)
1 lb baby red potato (cut into 1/2 inch pieces)
4 stalks celery, chopped
2 cups carrots, peeled (cut into 1/2 pieces)
1 large white onions or 1 large yellow onion, roughly chopped
1 tablespoon cornstarch, plus 1 T water
salt, to taste
pepper, to taste

1
Heat olive oil in large heavy pot over medium high heat.
2
Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
3
Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
4
Stir to combine and bring mixture to a boil.
5
Once boiling, reduce heat to low.
6
Cover and simmer for 1 hour.
7
Stir occasionally.
8
Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
9
Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
10
Set aside until stew has simmered for 1 hour.
11
Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
12
After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
13
Slowly add to the stew, stirring for about 1 minute until thickened.
14
Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
15
Serve with a nice crusty bread and enjoy!

1051

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 1/4 lbs stewing beef (cut into 1-inch pieces), 7 garlic cloves, crushed, 1 cup dry red wine, and more.

Yes, Drunken Irish Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Drunken Irish Stew

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