Delicious homemade Irish beef stew recipe that is jam-packed with root vegetables, beef stew meat and herbs that are simmered in a stout beer broth.

Ingredients for this recipe:

• 4 tablespoons oil
• 1 peeled small diced large yellow onion
• 3 peeled medium diced carrots
• 3 peeled medium diced parsnips
• 3 finely minced cloves of garlic
• 1 ½ pounds beef stew meat cut into ½” cubes
• 3 tablespoons tomato paste
• 3 tablespoons tomato paste
• 1 ½ cups Guinness Beer
• 80 ounces beef stock
• 4 peeled medium diced large Yukon or russet potatoes
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• sea salt and pepper to taste

Serves 12

Prep Time: 15 minutes

Cook Time: 90 minutes

Procedures

1. Add 2 tablespoons of olive to a large pot over medium low heat and cook the onions until well browned, about 20 minutes. Stir every 2 to 3 minutes.
2. Next, add in the carrots, parsnips and garlic and sweat the vegetables for 5-10 minutes or until just tender.
3. Remove the vegetables from the pot and set aside.
4. Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.
5. Once the oil begins to lightly smoke add in the beef and cook for 4-6 minutes or until browned on all sides.
6. Stir in the tomato paste until coated and then add in the beer and cook over medium-low heat for 1 to 2 minutes or until thick and slightly reduced in the amount of liquid.
7. Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
8. Add the sweated vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.
9. Finish with parsley, thyme, salt and pepper and serve.


CHEF NOTES:


How To Reheat: Simply add the desired amount to a small pot and cook over low heat until hot. You can also heat in a microwave save bowl in the microwave until hot.

How To Store: Cover and keep in the refrigerator for up to 5 days. It will freeze well covered in the freeze for up to 2 months. Be sure to thaw in the refrigerator for 1 day before reheating.

After adding in the beer, I mention to reduce it. This simply means some of the liquid evaporates while becoming more concentrated in flavor. You would only reduce the amount of liquid in this recipe by a few tablespoons so that the beer flavor profile still comes through.

When you “pince” this is a French term which means to brown the paste in beef fat over low heat until it becomes a rust color. It adds more flavor and helps to thicken.

This serves 12 people but because of the great storing options we always freeze the leftovers.

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