Irish Beef Stew

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A rich and flavorful beef stew, made with stout beer and red wine. A traditional Irish stew has just carrots and potatoes, but I've added parsnips for extra veggie goodness. Top with parsley for a burst of fresh flavor.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: Irish

Servings: people

Calories: 333kcal

Author: Michelle Miller

Equipment

Sharp Induction Cooktop

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition