- 2 tbsp olive oil
- 1 tsp salt and pepper
- 1.5 lbs stewing beef
- 1 onion medium
- 3-4 sprigs thyme or 1 tsp dried thyme
- 1 clove garlic
- 2 tbsp flour
- 2 cup water or beef stock, divided
- 440ml/1 can Guinness or other stout
- 1 bay leaf
- 4 carrots medium
- 4 waxy potatoes such as red potatoes medium
Preheat the oven to 160C/300F
Heat the olive oil in a large Dutch oven/cast iron casserole pot and brown the beef chunks seasoned with salt and pepper over medium heat until golden. Do this in batches to avoid overcrowding.
Move the browned beef to one side of the pot and lower the heat, then add chopped onions and thyme, cook over low heat for 8-10 minutes until tender. Then add minced garlic and cook briefly for 30 seconds.
Add the flour and stir the beef, so it's coated, then add the water or beef stock if using and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness, one or two bay leaves, turn the heat up and bring to a boil. Then cover with a lid and put in the preheated oven for 1 hour.
After one hour take out of the oven and add carrots and potatoes cut into large chunks to the pot, stir and add 1 cup of water, cover with a lid and continue cooking the stew in the oven for 1.5 hours. Take the lid off for the last 10 minutes of cooking.
Serve with bread and sprinkled with some fresh parsley for more flavour.
Gluten Free Substitutes
Substitute flour with cornstarch dissolved in water to thicken the stew.
Apart from the Dutch Oven Cooking Method I provide in the recipe card, this Irish Beef Stew could be cooked in a slow cooker or a pressure cooker.
You can also cook this stew on a stovetop over low heat but make sure to stir it once in a while to prevent it from burning from the bottom.
Irish Beef Stew Slow Cooker Method
Follow the recipe up to step 4, then add carrots and potatoes and cook in a slow cooker on high for 4 hours or on low for 8 hours.
Irish Beef Stew Pressure Cooker Method
Follow the recipe up to step 4, then add carrots and potatoes and cook in a pressure cooker in Manual Mode for 45 minutes.
- I recommend using stewing beef or beef shoulder roast cut into chunks for this Irish Beef Stew
- Use waxy potatoes such as red-skinned potatoes, which hold shape and not fall apart in stews and soups.
Calories: 481kcal | Carbohydrates: 30g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 134mg | Potassium: 1082mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6825IU | Vitamin C: 15.6mg | Calcium: 53mg | Iron: 3.6mg