Irish Beef Stew


  • ¼ c vegetable oil
  • 1 ¼ lbs stew beef, cubed, dredge in flour
  • 6 garlic cloves, minced
  • 6 c beef stock
  • 1 bottle stout beer
  • 1 c red wine
  • 2 T tomato paste
  • 1 T sugar
  • 1 T dried thyme
  • 1 T worchestershire sauce
  • 2 bay leaves
  • 2 T butter
  • 3 lbs russet potatoes, peeled and cubed
  • 1 large onion, chopped
  • 2 c carrots, peeled and chopped
  • 2 T chopped fresh parsley


Heat oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, beer, wine, tomato paste, sugar, thyme, worchestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tener, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.


Cooking time: 1 hour.


Modified version of the recipe found here.

Special thanks to Sarah, for having a hard copy of this recipe. This proved invaluable when I inadrtently deleted this recipe from the website. My backups didn't have a copy. Neither did Google's cache or But Sarah did! Thanks!