This Irish Stew Recipe is packed with super tender beef and vegetables that are simmered in a beer and wine gravy. A comfort food dinner all in one pot!
Scale
Ingredients
- 3 tablespoons olive oil (plus more as needed)
- 3 pounds beef stew meat (buy already cut up or buy a whole chuck roast or London broil and cut into pieces)
- 1 tablespoon kosher salt
- 1 tablespoon steak seasoning
- 1 cup diced onions
- 1 tablespoon chopped garlic
- 2 pounds yellow potatoes, cubed
- 2 cups thick sliced carrots
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 tablespoons flour
- 1 tablespoon fresh thyme
- 1 cup stout (we use Guinness)
- 1/2 cup red wine (any dry red wine that you like, cabernet, malbec, pinot noir or merlot are all good choices)
Instructions
- Preheat the oven to 350 degrees.
- Season the beef with the salt and steak seasoning, tossing to coat. Add the olive oil to a large, at least 5 quart, dutch oven over medium heat. Add the beef in batches, leaving room for the beef to sear properly. Once brown on all sides, remove the beef to a plate and cover with foil. Repeat with the remaining beef, adding all the beef to the plate when browned and cover with foil.
- Add the onions and carrots to the pot, pouring in a little more olive oil if needed. Cook for 3-4 minutes and then add the garlic, stirring and cooking a minute longer. Add the thyme, tomato paste and flour and stir to coat the vegetables.
- Deglaze the pot with the beer and wine, stirring to scrape up the brown bits from the bottom of the pot. Let the beer and wine reduce for 2-3 minutes. Pour in the beef broth and stir.
- Add the potatoes and beef to the pot with any juices that accumulated on the plate. Stir and tuck the vegetables and beef into the liquid as much as possible. Cover and place into the oven for 2 1/2 to 3 hours. We like to check the stew about halfway through and taste the gravy for seasonings. Add more salt and black pepper if needed.
Recipe Notes
Store: Store leftover stew in air tight containers in the refrigerator for up to 4 days.
Freeze: Freeze stew in freezer bags or containers for up to 4 months.
Reheat: Reheat the stew in the microwave or on the stove top until warmed through.
- Category: Dinner
- Method: Oven
- Cuisine: American
