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Meals & Cooking > Recipes
Irish Beef Stew
BY MAKINZE GORE UPDATED: MAR 3, 2023
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JUMP TO RECIPE
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The pinnacle of comfort food, Irish stew
(aka Guinness stew) is our favorite bowl
to cozy up to on St. Patrick’s Day and
beyond. Why is it called Guinness stew,
you may ask? This classic recipe gets it…
READ MORE
signature rich, deep Favor from a whole
bottle Advertisement
of Guinness.
Traditionally,
- Continue
Reading Below an Irish
stew is made with lamb, but we use beef
chuck for an equally delicious version.
Ready to try your hand at this cozy
recipe? Read on for all of our top tips on
this classic recipe.Irish stew vs. beef
stew.
The main difference between an Irish
stew and classic beef stew comes down
to the protein. Traditional Irish stew is
usually made with lamb, while beef stew
is always made with beef. Our version
includes beef chuck, which is less
traditional, but easy to make and equally
delicious. If you’d prefer to make this
with lamb, you totally can!Top tips for
Irish stew:
— Avoid boiling. Stewed meats need to
be cooked at a low heat, i.e. a simmer.
YIELDS: 6 serving(s)
The last thing you want is shoe leather–
PREP TIME: 15 mins
which
is what you'll get if you boil the
TOTAL
hr 10 mins
meat
till TIME:
(over)1 done.
/SERV:
—CAL
Release
the419
1avor. Scrape the bottom
of the pot after the meat and veg have
TO MY
goneSAVE
in and
theRECIPES
liquid has been added.
There's an insane amount of Favor
Ingredients
locked up in those browned bits (called
fond in French).
3 tbsp. extra-virgin olive oil, divided
—
Cook
batches
necessary.
2 lb.
beefinchuck
stewifmeat,
cubedWe
into 1"
mentioned
how crucial those browned
pieces
Kosher
salt
bits are.
You won't get them if the meat
Freshly
ground blackbrowned.
pepper If you must
is not sufficiently
1 yellow onion, chopped
cook the meat in batches, please do.How
2 medium carrots, peeled and cut into
do
you thicken Irish stew?
rounds
If
your stew
as thick as you’d like,
2 stalks
celery,isn’t
chopped
3 cloves garlic,
minced for a few minutes
continue
simmering
3
medium
potatoes,
peeled
and cut
more
withrusset
the lid
off until
you reach
into large chunks
your desired texture. The potatoes
4 c. low-sodium beef broth
naturally
thicken
the dish slightly, but
1 (16-oz.) bottle
Guinness
you
can
also
try mashing a few of your
2 tsp.
fresh
thyme
Freshly
chopped
parsley,tofor
servingyour
potatoes
and stirring
thicken
stew!Storage.
!""#$%%#&'()*(*+,-%#.,/+)0-(*+,
The cooked and cooled stew can be
refrigerated for up to 4 days. You can
SHOP RECIPE Powered by Chicory
also
freeze it for 1 month, but note that
freezing stew with potatoes may affect
the texture once thawed and
reheated.Have you made this recipe?
Rate it and let us know how you liked it
in the comments below!
Directions
Step 1
In a large Dutch oven over medium heat,
heat 2 tablespoons oil. Season beef with
salt and pepper, then add to pot and
cook on all sides until seared, 10
minutes, working in batches if necessary.
Transfer beef to a plate.
Step 2
In same pot, add remaining 1 tablespoon
oil and cook onion, carrots, and celery
until soft, 5 minutes. Season with salt
and pepper. Add garlic and cook until
fragrant, about 1 minute.
Step 3
Add beef back to Dutch oven, then add
potatoes, broth, beer, and thyme, then
scrape the bottom of the pot to release
the fond (browned bits at the bottom).
Bring to a boil, then immediately reduce
heat to a simmer. Season with salt and
pepper. Cover and let simmer until beef
and potatoes are tender, 30 minutes.
Step 4
Garnish with parsley before serving.
irish beef stew
1$2342#54.426$78
MAKINZE GORE
FOOD EDITOR
Makinze is currently Food Editor for
Delish, where she develops recipes,
creates and hosts recipe videos and is our
current baking queen.. Reigning from
Oklahoma, she's also our go-to for all
things regarding Midwestern cuisine.
She's also our expert pie crimper.
In a dinner rut? We can help.
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Guinness + Stew = St.
Patrick's Day Gold
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