Soups & Stews
Southern
Yield: 6 Servings
Author: Tammy Nichols
Irish Beef Stew - Master Cookbook Recipe # 619

Irish Beef Stew - Master Cookbook Recipe # 619

This authentic Irish Beef Stew is a robust, one-pot wonder that features tender chuck roast and hearty root vegetables simmered in a rich Guinness-infused broth. The depth of flavor from the stout beer, combined with aromatic herbs and Dijon mustard, creates a sophisticated yet comforting meal perfect for a cold evening.

This is recipe #619 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 2 hrs 30 min Total time: 2 hrs 50 min
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Ingredients

  • 2 lb Boneless beef chuck roast, cut into 1-inch pieces
  • 4 Tbsp Olive oil (divided)
  • 1 medium Onion, chopped
  • 3 medium Carrots, peeled and cut into 1-inch pieces
  • 3 medium Parsnips, peeled and cut into 1-inch pieces (optional)
  • 8 to 10 oz White mushrooms, sliced
  • 2 cloves Garlic, pressed
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 2 Bay leaves
  • 12 to 15 oz Guinness stout beer
  • 2 1/2 cups Beef broth
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 lb Small yellow potatoes, halved
  • To taste Salt and black pepper
  • Optional: Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the Beef: Heat 2 Tbsp of olive oil in a Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then brown on all sides for about 5 minutes. Remove the beef and set aside.
  2. Sauté Vegetables: Add the remaining 2 Tbsp of oil and the onions to the pot; cook for 3 minutes. Stir in the carrots, parsnips, and mushrooms. Season with salt and pepper and cook for 8 minutes until the mushrooms release their liquid.
  3. Create the Base: Stir in the garlic, thyme, rosemary, and bay leaves. Pour in the Guinness, beef broth, mustard, tomato paste, and Worcestershire sauce. Bring to a boil while scraping the bottom of the pot to release the flavorful browned bits.
  4. Slow Simmer: Return the beef to the pot. Lower the heat, cover, and simmer for 1.5 hours.
  5. Add Potatoes: Stir in the potatoes (adding a little water if the liquid is too low). Cook for another 30 minutes until the potatoes and beef are completely tender.
  6. Serve: Remove the bay leaves and serve this savory Irish stew hot, garnished with fresh parsley if desired.

Notes

Tammy’s Tips

The Guinness stout is the real star here,it provides a deep, malty base that you just can't get from broth alone. If you're not a fan of parsnips, you can easily leave them out, but they do add a lovely, traditional sweetness that balances the bitterness of the stout beautifully. This is one of those dishes that tastes even better as leftovers, so don't be afraid to make a big batch!