Irish Beef Stew
Recipe type: Soups
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 4 quarts
Adapted from Simply Recipes who adapted from Bon Appetit.
  • 1/4 cup (60 ml) canola oil
  • 1-1/4 pounds (567 g) stew beef, cut into 1-inch pieces
  • 1 pound (454 g) beef soup bones (Ask your local butcher.)
  • 6 large garlic cloves, minced
  • 6 cups (1.44 liters) beef stock or canned beef broth
  • 1 cup (240 ml) dry red wine
  • 1 cup (240 ml) Guinness Stout
  • 2 tablespoons tomato paste
  • 1 tablespoon raw sugar
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme, rinsed (I drop it in whole and remove the stems later.), or 1 tablespoon dry
  • 2 bay leaves
  • 2 tablespoons butter
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces (I don't peel, but you can if desired.)
  • 1 large onion, chopped
  • 2 large carrots, scrubbed and cut into 1/2-inch pieces (I don't peel, but you can if desired.)
  • kosher salt
  • fresh ground pepper
  • 2 tablespoons chopped fresh parsley
  1. In the 8-quart pot, heat the canola oil over medium-high heat. Add the beef soup bones and the meat. Cook until brown on all sides, about 5 minutes. Add the garlic and cook for another minute.
  2. Add the beef stock, wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves, then stir. Bring to a boil, then reduce heat to medium-low. Cook covered at a simmer for about 1 hour.
  3. While the soup simmers, melt the butter in the 6-quart pot. Add the prepared potatoes, onion, and carrots. Saute until the vegetables are golden, about 20 minutes. Turn off the heat and set aside until the soup has simmered for 1 hour.
  4. Remove the bones from the stew. Add the potatoes, carrots, and onions. Simmer uncovered until the vegetables and beef are tender, about 40 minutes. Remove the bay leaves and thyme stems, then skim the fat off the surface. Season to taste with kosher salt and fresh ground pepper.
  5. Ladle soup into bowls, sprinkle fresh parsley on top, then serve.
More Information

8-quart heavy pot with lid
6-quart heavy pot
Recipe by Andrea Meyers at