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Irish Beef Stew

Photo Credit
Sumners Graphics Inc/Getty Images
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Soups, Stews, Chowders
Course
Soup
Occasions
St. Patricks Day
Preparation Method
Slow Cook
Sources
User Submitted

Celebrate St. Patrick’s Day with a hearty bowl of Irish Beef Stew, a traditional and flavorful dish that combines succulent chunks of beef with carrots, potatoes, and onions, all simmered in a rich broth infused with Guinness stout. This comforting stew embodies the spirit of the Emerald Isle and is perfect for festive gatherings.

This hearty Irish stew is rich, flavorful, and comforting. The secret weapon? A cup of Guinness stout adds a deeper, more complex flavor. (You can’t taste the beer in the finished dish; it melds into the sauce.)

Try serving with a side of our dill and potato cakes or a big chunk of buttered Irish soda bread!

Ingredients
2 pounds lean beef stew or chuck, in 2-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
flour, for dredging
2 tablespoons bacon drippings or vegetable oil
2 large yellow onions, chopped
1 clove garlic, finely minced
6 to 8 medium carrots, peeled and sliced
2 to 3 large potatoes, peeled and cut into cubes
2 to 3 turnips, peeled and cut into cubes (optional)
1 cup Guinness stout
1 cup beef broth

Instructions

  1. Season beef with salt and pepper, then toss beef chunks in flour until well coated.
  2. In a Dutch oven over medium-high heat, warm drippings, then brown beef in two batches. When all pieces are browned, remove the beef from the pan and set aside.
  3. Add onions and garlic to the Dutch oven and turn the heat down to medium. Cook until onions are translucent.
  4. Return the beef to the Dutch oven and add carrots, potatoes, turnips (if using), stout, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours or until beef is tender.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Patricia</span> Sat, 03/17/2018 - 19:09
This is a good recipe. I did yuengling lager and it doesn’t taste to bad, I also omitted the turnips. The stores closest to me had neither. The next time I’m definitely going to get the Guinness and try the turnips. I’m hoping for better results. I paired this with the dill and potato cake recipe that’s on here, and it is phenomenal together!! The next time I make any beef stew I’m definitely making the potato cakes as well!! Thanks for the share!!
<span>Paul Munnis</span> Thu, 08/31/2017 - 19:00
Also good for Monday night football with another glass of stout, Sunday Lunch with salad on a cold rainy or snowy day, and Saturday night supper with crusty garlic bread. Try throwing in a handful of small frozen boiling onions leaving out one of the chopped onions . I like this on my birthday.
<span>Paul Munnis</span> Thu, 08/31/2017 - 17:37
Also good for Monday night football with another glass of stout, Sunday Lunch with salad on a cold rainy or snowy day, and Saturday night supper with crusty garlic bread. Try throwing in a handful of small frozen boiling onions leaving out one of the chopped onions . I like this on my birthday.