A hearty and flavorful Irish Beef Stew, loaded with tender chunks of beef and vegetables, simmered in a Stout beer and red wine spiked broth. A winter time favorite, this healthy stew will not disappoint!
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
What is Irish Stew?
I can’t get over how amazing this stew made my house smell last week!
On a snowy day, we were settled in at home, so I decided pulling out some stew meat was a good idea. Years ago, I used to order the Guiness beef stew at an Irish pub I went to, so I used the memory of that flavorful broth to put this beef stew recipe together.
Traditionally, Irish stew is made with lamb. The meat is simmered in a broth, and modern versions include red wine and stout beer. Vegetables, like potatoes, carrots, and parsnips are added. Typically an Irish stew base has a bit of tomato paste, so I used that here.
Irish stew is sometimes thickened with mashed potatoes, rather than a roux. This version I didn’t thicken. If you prefer a thicker stew base, there are instructions in the recipe card that will keep this stew gluten free! You can also serve this stew on mashed potatoes (if I was planning on doing that, I would leave the potatoes out of the stew).
Ingredients in Irish Beef Stew
- Avocado Oil
- Grass-fed Beef Stew Meat (I like to use NY Strip steaks here for more tender beef)
- Red Wine
- Stout Beer (you can omit or buy a gluten free beer to keep this totally gluten free)
- Parsnips (optional)
- Salt & Pepper
Perfect for Simmering
I adore my Sharp Induction Cooktop, especially when I am making dishes that need to be simmered for a long time or have delicate sauces. The timer feature is easy to use, and can be set for different burners at the same time, which is perfect for an active cook like me that often has multiple dishes going at the same time.
This Irish Beef Stew as simmered for 2 1/2 hours, allowing the beef to become fall-apart tender and the broth to become thick and rich. I don’t have to worry about the bottom scorching, because the heat is distributed in short pulses, allowing for even heating of the cookware.
The cooktop is ideal for people who love cooking and enjoy good food! I also have a great recipe for a Butternut Chicken and Wild Rice Soup, and this Chicken Scarpariello that I start off on the cooktop and finish in the oven.
How to Make an Irish Beef Stew
Step 1: Into a dutch oven or stock pot, add half of the avocado oil, and heat over medium high heat (level 6-7). Add beef to the pot, leaving space so that it doesn’t become crowded, so the beef browns instead of steams. The browned beef will add a lot of flavor to the stew. Turn the beef, and allow to brown on all sides, then remove from the pan, adding more meat until all of it is browned.
Step 2: Into the empty pot, add the remaining avocado oil, onions, and garlic. Reduce heat to level 5, and allow the vegetables to soften.
Step 3: Return the beef to the pot, and season the mixture with Kosher salt.
Step 4: Add the tomato paste, red wine, stout beer, beef stock, and bay leaves. Bring to a simmer, then reduce heat to medium low (level 3), and allow the meat to stew for 1 1/2 hours. Replace evaporated liquid with more broth or water, if necessary, I usually end up adding about 2 cups of water.
Step 5: Add the vegetables into the pot, and allow to simmer for an additional hour, or until the vegetables are softened.
Step 6: Season the stew with additional salt and pepper. I also love to use some vegetable bouillon to boost the flavor. Garnish liberally with Italian parsley, which adds a delicious and bright contrast to the hearty stew.
How to Serve Irish Beef Stew
Serve with Mashed Potatoes: Optionally, omit the potatoes from the stew, and serve this stew with a scoop of mashed potatoes. This allows the broth to be mixed with the potatoes to thicken it!
Make it without Alcohol: Traditionally, Irish stew is not made with alcohol, so feel free to omit those ingredients from this stew, and use additional beef stock instead! This makes the stew ideal for the Whole30 and keeps it paleo.
Thicken the Stew: If you’re used to stews thickened with a roux, the broth of this Irish beef stew might feel thin. You can mix 2 tablespoons of arrowroot powder with water, and drizzle it in to the stew, while stirring, after the vegetables have softened.
Other Hearty Winter Meals
Irish Beef Stew
- 2 tablespoons avocado oil divided
- 2 pounds beef stew meat
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 1/2 tablespoons Kosher salt
- black pepper to taste
- 6 cup beef stock
- 1 cup stout beer (use a gluten free beer, if necessary)
- 1 cup red wine
- 3 tablespoons tomato paste
- 2 bay leaves
- 2 carrots peeled and cut into large chunks
- 2 parsnips peeled and cut into large chunks
- 2 potatoes peeled and cut into large chunks
- Heat a dutch oven or stock pot over medium high heat (level 7), and add 1 tablespoon of avocado oil. Add in stew meat, spacing pieces apart so they begin to brown. Do not overcrowd the pot. Do this is batches. Turn each piece of meat to brown both sides, then remove from the pot. Repeat until all meat has been browned.
- Add the other tablespoon of avocado oil, along with the onions and garlic. Reduce heat to medium (level 4). Saute the vegetables until softened, about 5 minutes.
- Return the stew meat to the pot, and season with Kosher salt and black pepper.
- Add the beef stock, stout beef, wine, tomato paste, and bay leaves to the pot. Bring the mixture to a simmer, then reduce heat to medium low (level 3). Allow the meat to stew for 1 1/2 hours. Add water to the pot as necessary to replace liquid that is lost.
- Add the carrots, potatoes, and parsnips, and continue simmering for another hour, until vegetables are softened. Adjust seasonings by adding more salt and pepper.