Irish Beer Beef Stew

Irish Beer Beef Stew

Happy St. Patrick’s Day! Still need to make dinner? Irish beer beef stew makes a perfect comfort meal for the whole family. Add Guinness to this recipe and maybe just have one on the side to drink too.

Irish Beer Beef Stew
Author: 
 
Ingredients
  • 2 Tbsp. olive oil
  • 1 1/4 lbs. boneless beef roast, cut into 1-inch pieces
  • 7 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup red wine
  • 1 cup Guinness
  • 3 Tbsp. tomato paste
  • 1 1/2 Tbsp. sugar
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. dried thyme
  • 3 bay leaves
  • 2 Tbsp. butter
  • 1 lb. russet potatoes, cut into pieces
  • 1 lb. red potatoes, cut into pieces
  • 4 celery stalks, chopped
  • 2 cups carrots, peeled and chopped
  • 1 onion, chopped
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
Directions
  1. Heat olive oil in a large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 to 7 minutes. Add garlic and sauté, until fragrant. Add beef broth, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves. Stir to combine and bring to a boil. When boiling, reduce heat to low, cover and simmer for one hour.
  2. In a separate large pot, melt butter over medium heat. Add potatoes, celery, carrots and onion, sautéing until golden, about 15 minutes.
  3. Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. In a small bowl, combine cornstarch and water. Add slowly to stew, stirring for 1 minute until thickened. Discard bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper.

 

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