Irish Beef Stew

Happy Father’s Day to all the dads out there!  Last night I cooked Irish Beef Stew for a delicious Father’s Day dinner.  I made Shepherd’s Pie not too long ago and thought it was time to try another Irish classic.  Hope you enjoy!


Irish Beef Stew


1 – 1.5 pounds beef stew meet, cut into 1-inch chunks

1/2 teaspoon sea salt

2 tablespoons olive oil

6 garlic cloves, minced

4 cups beef stock

2 cups water

1 cup Guinness

1 cup red wine

2 tablespoons tomato paste

1 tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

2 tablespoons olive oil

3 carrots, peeled and cut into 1/2-inch pieces

2 parsnips, peeled and cut into 1/2-inch pieces

1 medium-large yellow onion, chopped

3 pounds potatoes (I used red potatoes and did not peel them), cubed

1/2 teaspoon black pepper

1 teaspoon sea salt

2 tablespoons chopped fresh parsley


  • Sprinkle 1/2 teaspoon sea salt over beef.  Heat olive oil in large pot.  Spread meat out in bottom of pot.  Brown one side of meat for about 2 minutes.  Flip meat over and brown on other side for about another 2 minutes.  Add garlic and stir for about 1-2 more minutes.
  • Add beef stock, water, Guinness, wine, tomato paste, thyme, Worcestershire sauce, and bay leaves.  Bring to a boil and then simmer covered for about 1 hour, stirring occasionally.
  • While meat and broth simmer, heat 2 tablespoons olive oil in separate pot.  Add onions, carrots, and parsnips and sauté for about 8 minutes, until onions are translucent.  Set aside.
  • After the meat and broth have simmered for 1 hour, add onion/carrot/parsnip mixture, potatoes, black pepper, and 1 teaspoon sea salt.  Simmer uncovered for about 40 minutes, until vegetables and meat are soft.
  • Dish into bowls and top with parsley.
  • Enjoy!

Irish Beef Stew




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