Traditional Irish Beef Stew

Embark on a culinary journey to Ireland this St. Patrick’s season with our Traditional Irish Beef Stew, a heartwarming dish infused with authentic flavors from International Collection. Crafted with premium Garlic Olive Oil and Grapeseed Oil, this comforting stew boasts tender chunks of well-marbled chuck beef, savory herbs, and hearty vegetables. Let the rich aroma of rosemary and thyme guide you through this soulful recipe, perfect for bringing friends and family together.

Time 90 min

Servings 5

Difficulty 1

Back to recipes Print Recipe

Ingredients

1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons salt, or to taste
2 tablespoons International Collection Garlic Olive Oil
2 tablespoons International Collection Grapeseed Oil
2 garlic cloves, minced
3 sprigs of fresh rosemary
2 teaspoons fresh thyme
4 cups beef stock
2 cups water
1 cup Guinness extra stout
1 cup hearty red wine
3 tablespoons tomato paste
2 tablespoon sugar
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
3 to 4 carrots or parsnips, cut into 1/2-inch pieces (2 cups)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Method

Sprinkle about a teaspoon of salt over the beef pieces. Heat International Collection Garlic Olive Oil and Grapeseed Oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.
Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
Add onion, garlic, and fresh herbs, then sauté 30 seconds or until fragrant.
Add the beef stock, water, Guinness, red wine, tomato paste, sugar. Stir to combine.
Bring mixture to a simmer. Reduce heat to the lowest setting, then add potatoes and carrots and cover and cook at a bare simmer for 1 hour, stirring occasionally.
Transfer stew to serving bowls. Add more salt and pepper to taste and serve.