Irish Beef Stew
Servings: 6 Servings
Ingredients
- 6 slices bacon cut into 1-inch pieces (optional, *See note)
- 2 to 2 ½ pounds boneless beef chuck roast cut into 2-inch chunks
- Salt and pepper to season the beef (We usually use ½ teaspoon of salt and ¼ of pepper.)
- 2 small onions diced
- 2 garlic cloves minced
- 3 large carrots diagonally sliced ½ inch thick
- 2 large celery ribs chopped
- 3 tablespoons all-purpose flour
- 11.2 ounces Guinness Stout
- 2 ½ cups beef broth
- 3 tablespoons tomato paste
- 1 fresh thyme sprig
- ½ teaspoon marjoram
Instructions
- Heat a large soup pot or Dutch oven over low-medium heat. Add the bacon and cook until it reaches the desired crispness. Remove the bacon from the pan, and drain all the grease except for 2 tablespoons.6 slices bacon
- Season the beef with salt and pepper then add the pieces to the pan, work in batches if needed. Brown the beef on all sides then remove to a waiting plate.2 to 2 ½ pounds boneless beef chuck roast, Salt and pepper
- Add the onion and garlic to the pan, and cook until the onions begin to soften.2 small onions, 2 garlic cloves
- Add the carrots and celery, and stir to combine. Mix in the flour, and cook for 2 to 3 minutes.3 large carrots, 2 large celery ribs, 3 tablespoons all-purpose flour
- Pour in the Guinness, beef broth, tomato paste, thyme, and marjoram. Stir to combine making sure the tomato paste is well distributed.11.2 ounces Guinness Stout, 2 ½ cups beef broth, 3 tablespoons tomato paste, 1 fresh thyme sprig, ½ teaspoon marjoram
- Return the beef and its juices back to the pan. The liquid should just cover the beef.
- Bring the liquid to a low simmer, cover, and cook for 2 hours. After 2 hours, remove the lid, and cook for an additional 30 to 45 minutes until the stew reaches the desired consistency.
- Taste, and season with salt and pepper. Remove the thyme sprig. Serve with mashed potatoes, rolls, or Irish soda bread.
- See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of stew. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*If you don't want to use bacon, you'll need to add a tablespoon or two of cooking oil in order to cook the beef and onions.
Nutrition Facts
Irish Beef Stew
Serving Size
1.5 cups
Amount per Serving
Calories
507
% Daily Value*
Fat
31
g
48
%
Saturated Fat
13
g
65
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
145
mg
48
%
Sodium
758
mg
32
%
Potassium
970
mg
28
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
42
g
84
%
Vitamin A
5265
IU
105
%
Vitamin C
7
mg
8
%
Calcium
64
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
