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.
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
Instructions
- 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.
- In a separate large pot, melt butter over medium heat. Add potatoes, celery, carrots and onion, sautéing until golden, about 15 minutes.
- 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.
