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Beer-Braised Irish Stew
Zoey

Beer-Braised Irish Stew: The Ultimate Comfort Food Recipe

This Beer-Braised Irish Stew features tender beef, hearty vegetables, and a rich, savory gravy made with dark stout beer. An easy-to-follow, deeply flavorful recipe perfect for a cozy dinner or St. Patrick's Day celebration.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: European, Irish
Calories: 580
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2.5 lbs beef chuck (cut into 1.5 to 2-inch cubes)
  • 2 tbsp olive oil
  • 1 large yellow onion (chopped)
  • 3 carrots (peeled and cut into 1-inch pieces)
  • 2 stalks celery (cut into 1-inch pieces)
  • 4 cloves garlic (minced)
  • 12 oz Guinness or other Irish stout
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar (packed)
  • 1.5 lbs Yukon Gold potatoes (peeled and quartered)
  • 8 oz cremini mushrooms (halved or quartered if large)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper (to taste)
  • 2 tbsp fresh parsley (chopped, for garnish)

Equipment

  • Dutch oven

Method
 

Instructions
  1. Pat the beef cubes completely dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Working in batches, sear the beef for 2-3 minutes per side until a deep brown crust forms. Remove the seared beef and set aside.
  3. Reduce heat to medium. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
  4. Pour in the beer, scraping the bottom of the pot to deglaze. Simmer for 2-3 minutes.
  5. Stir in beef broth, tomato paste, Worcestershire sauce, brown sugar, thyme, and the bay leaf. Bring to a simmer.
  6. Return the seared beef to the pot. Cover, reduce heat to low, and simmer for 1.5 hours.
  7. Add potatoes and mushrooms. Cover and continue to simmer for another 45-60 minutes, until potatoes and beef are tender.
  8. Remove bay leaf and thyme sprigs. Season with more salt and pepper to taste. Garnish with fresh parsley and serve hot.