Irish Beef Stew Recipe

Name: Irish Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bacon, cut into 1-in. pieces (about 8 slices); 2 1/2 pounds boneless beef chuck roast, cut into 1 1/2- to 2-in. chunks; 1 tablespoon kosher salt; 1 teaspoon black pepper; 3 medium-sized yellow onions, cut into quarters through the root; 8 ounces carrots, cut diagonally into 2-in. pieces (about 1 1/2 cups); 8 ounces celery, cut diagonally into 2-in. pieces (about 1 1/2 cups); 8 garlic cloves, peeled and smashed; 8 thyme sprigs; 1/4 cup tomato paste; 2 tablespoons all-purpose flour; 1 (11.2-oz.) bottle Guinness stout beer; 2 1/2 cups beef broth; 12 ounces baby red potatoes, halved (quartered, if large); 1 tablespoon country Dijon mustard; 1/4 cup chopped fresh flat-leaf parsley; 1 teaspoon lemon zest; Crusty bread, for serving; Salted Irish butter (such as Kerrygold), for serving

Servings: persons

8 ounces bacon, cut into 1-in. pieces (about 8 slices)
2 1/2 pounds boneless beef chuck roast, cut into 1 1/2- to 2-in. chunks
1 tablespoon kosher salt
1 teaspoon black pepper
3 medium-sized yellow onions, cut into quarters through the root
8 ounces carrots, cut diagonally into 2-in. pieces (about 1 1/2 cups)
8 ounces celery, cut diagonally into 2-in. pieces (about 1 1/2 cups)
8 garlic cloves, peeled and smashed
8 thyme sprigs
1/4 cup tomato paste
2 tablespoons all-purpose flour
1 (11.2-oz.) bottle Guinness stout beer
2 1/2 cups beef broth
12 ounces baby red potatoes, halved (quartered, if large)
1 tablespoon country Dijon mustard
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Crusty bread, for serving
Salted Irish butter (such as Kerrygold), for serving

1
Toss beef chunks with salt and pepper. Increase heat to medium-high. Add 2 tablespoons of the reserved drippings to Dutch oven; swirl to coat. Add half of the beef in an even layer, and cook until browned on all sides, about 4 minutes per side. Transfer beef to plate with bacon, and repeat with remaining drippings and beef.
2
Add onions to Dutch oven; cook, turning occasionally, until browned, about 3 minutes. Add carrots, celery, garlic, and thyme; cook, stirring often, until vegetables are lightly browned, about 2 minutes. Add tomato paste; cook, stirring constantly, until vegetables are coated, 1 to 2 minutes. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add Guinness; cook until reduced by half and thickened, about 3 minutes. Add beef broth, cooked beef, and bacon; bring to a boil over high.

1691

kcal

Calories

Fat

152

Carbs

125

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 19 ingredients. The key ingredients include: 8 ounces bacon, cut into 1-in. pieces (about 8 slices), 2 1/2 pounds boneless beef chuck roast, cut into 1 1/2- to 2-in. chunks, 1 tablespoon kosher salt, 1 teaspoon black pepper, and more.

Yes, Irish Beef 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.

Irish Beef Stew

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