Traditional Irish Beef Stew

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Well it is officially March and I love sharing some Irish inspired recipes to help celebrate my heritage. This Traditional Irish Beef Stew will be the perfect addition to any of your St. Patty’s celebrations. This hearty stew is loaded with flavor from Irish stout, vegetables, and then served over mashed potatoes!

I love the month of March! Not only is is St. Patrick’s Day but my birthday falls the day after and my daughter’s birthday is the same week, too! The sun is usually shining and Spring is in reach (although we live in Michigan so sometimes there is snow and some years it is 70 degrees). Anyways, we usually always host a St. Patty’s/ birthday celebration for us and this year I wanted to create a more Traditional Irish Beef Stew recipe to serve.

This hearty beef stew is just that. The beef is marinated in Irish Stout Beer over night and the flavors are so deep and rich. I LOVED that I served this over mashed potatoes for a fulfilling meal. Lovely slow cooked, tender meat in a delicious sauce. Perfect beef stew must be cooked slowly with a lot of attention. This recipe takes a little more time but the result is worth it.

How to make Traditional Irish Beef Stew

First to make this stew, you want to cut the roast into cubes. Then place the meat in a large mixing bowl and drizzle with olive oil. Sprinkle with paprika, salt, and pepper. Mix to make sure everything is coated. Then pour the stout over meat. Cover and refrigerate over night or up to 24 hours.

The next day pull out the meat mixture and let sit at room temperature for at least a half an hour. Next you want to take all of the meat out of the marinade and pat dry with a paper towel. Reserve the marinade to add back into the pot after browning the meat.

Heat the olive oil in a medium to large pot and add in the onions. Sauté for a few minutes until they start to brown. Add in the garlic and paprika and stir so the onions are coated. Then sauté for another few minutes.

Next add the meat to to pot to brown on each side. Once browned, turn the heat to low and add in the liquid marinade, salt, pepper, and chili powder. You can add a few of the cubed potatoes to help thicken the stew as it simmers. Cover and let cook over low for about two and a half hours. Make sure to stir here and there.

Once simmered, add in the carrots, celery, potatoes, mustard, Soy Sauce (or Worcestershire), and salt and pepper. Cover and let simmer another 40 minutes until potatoes and vegetables are tender.

After cooked, check to see if the meat is tender enough. If still a little touch, let simmer on the stove for another 30-40 minutes. Taste and salt and pepper to your liking! Enjoy as is or over mashed potatoes.

What to serve with Irish Beef Stew

We served this Irish Stew over mashed potatoes. Since you already have your starch, protein, and vegetables you don’t need too much. But you can definitely serve this stew up with some of my Irish Oatmeal Muffins! And need a fun Irish inspired dessert? How about my Irish Chocolate Stout Cake or my Irish Chocolate Cheesecake!

What Beer Can I use in Irish Stew?

This recipe calls for a can of Guinness or something similar! I actually used an Oatmeal Milkshake Stout that we had in the refrigerator. So any stout would probably be great unless it is flavored.

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Traditional Irish Beef Stew

This hearty Irish Beef Stew is loaded with flavor with stout and vegetables!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Course Main Course, Soup

Ingredients

  

• 2 lbs beef chuck cut into larger cubes
• 8 tbsp extra-virgin olive oil divided
• 2 tbsp paprika plus some for marinade
• 1 16 oz. can of Irish Stout Beer Guinness or Similar
• 4-5 large carrots peeled, diced
• 2 large celery stalks sliced
• 1 medium onion chopped
• 4 garlic cloves minced
• 1 tsp chili powder
• 2 large potatoes peeled, cubed
• 2 tbsp Soy Sauce or Worcestershire
• 2 tsps mustard
• salt to taste
• black pepper to taste

Instructions

 

• Put cubed meat into a large bowl and season lightly with 4 tablespoons of olive oil, sea salt, pepper, and some paprika. Mix to coat all of the meat.
• Pour the beer over the meat, cover, and let set in the refrigerator overnight (10 – 24 hours). (Take it out from the refrigerator and let it set at room temperature for 30 minutes up to 2 hours before cooking.)
• Heat extra-virgin olive in a large pot and sauté onions until golden, about 2 – 3 minutes.
• Add garlic and paprika and fry for another 30 seconds.
• Take all of the meat out of marinade and dry, reserving all liquid. Add dry meat into onions and brown on each side over medium-high heat.
• Once browned, lower heat to low. Add in the marinade, lightly season with sea salt, black pepper, and 1 teaspoon chili powder. Add in a few of the potatoes to help thicken stew as it cooks.
• Cover and cook mixture over low heat for 2 hours and 30 minutes, occasionally stirring.
• Mix in Soy sauce, mustard, carrots, celery, and the rest of the potatoes. Mix well and cook over low heat for another 30- 40 minutes or until vegetables and potatoes are tender, stirring occasionally.
• Taste and salt and pepper to taste. If meat is still a little tough, continue to let simmer for about 30-40 minutes.
• Serve as is or over mashed potatoes.

Keyword beef, Beef Stew, Irish recipes

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