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Irish Beef Stew
If you love stew, try something different and make this Irish beef stew. The tomato broth is tangy and the beef is so tender.
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Soup, stew
Cuisine:
Irish
Servings:
6
Calories:
497
kcal
Author:
Carrie Barnard
Ingredients
2
pounds
stew meat
2
tablespoons
olive oil
2
cloves
garlic
minced
1/2
yellow onion
6
slices
bacon
chopped
¼
cup
all-purpose flour
2
tablespoons
butter
1
11.2 oz bottle Guinness
4
tablespoons
tomato paste
4
cups
beef stock
3
carrots
chopped
2
stalks celery
chopped
2
bay leaves
1
teaspoon
thyme
3
cups
potatoes
peeled and chopped
1
tablespoon
Worcestershire sauce
Salt and pepper to taste
Instructions
In a dutch oven cook bacon over a medium high heat until desired crispness, remove and set aside
Season beef with salt and pepper
Add olive oil to dutch oven and brown the beef, remove and set aside
Add butter and onions, cook until onions are soft and translucent, 2-3 minutes
Add in flour and whisk to make a roux, cook for 1 minute
Pour in Guinness and whisk until there are no more lumps
Add tomato paste, beef stock, carrots or parsnips, potatoes, Worcestershire sauce, celery, bay leaves and thyme, stir to combine
Return beef and bacon to the pot
Bring to a boil, then reduce to low, cover and simmer for up to 2 hours, or until sauce has thickened to a loose gravy and vegetables are fork tender
Taste and add salt and pepper as needed, remove bay leaves and enjoy
Notes
You may use chicken broth in place of beef. The chicken broth will mask the taste of the guinness more.
Nutrition
Calories:
497
kcal
|
Carbohydrates:
28
g
|
Protein:
42
g
|
Fat:
23
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
634
mg
|
Potassium:
911
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
5410
IU
|
Vitamin C:
10
mg
|
Calcium:
67
mg
|
Iron:
2
mg