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pot and bowl filled with Irish Beef Stew

Irish Beef Stew

If you don’t yet know what you’re making for St Patrick’s day, then allow me to help you out with this Irish Beef Stew!

Course Dinner, Soup
Cuisine Beef, St. Patrick's Day
Keyword beer, stew
Prep Time 10 minutes
Cook Time 2 hours
Servings 6


  • 2 pounds stew meat
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ cup yellow onion
  • 6 slices bacon chopped
  • ¼ cup all-purpose flour
  • 2 tablespoons butter
  • 1 11.2 oz bottle Guinness
  • 4 tablespoons tomato paste
  • 4 cups beef stock
  • 3 carrots or parsnips chopped
  • 2 stalks celery. chopped
  • 2 bay leaves
  • 1 teaspoon thyme
  • 3 cups potatoes peeled and chopped
  • ½ tablespoon Worcestershire sauce
  • Salt and pepper to taste


  1. In a dutch oven cook bacon over a medium high heat until desired crispness, remove and set aside
  2. Season beef with salt and pepper. Add olive oil to dutch oven and brown the beef, remove and set aside.
  3. Add butter and onions, cook until onions are soft and translucent, 2-3 minutes.
  4. Add in flour and whisk to make a roux, cook for 1 minute.
  5. Pour in Guinness and whisk until there are no more lumps
  6. Add tomato paste, chicken stock, carrots or parsnips, Worcestershire sauce, celery, bay leaves and thyme, stir to combine. Return beef, potatoes and bacon to the pot
  7. Bring to a boil, then reduce to low, cover and simmer for up to 2 hours, or until sauce has thickened to a loose gravy and vegetables are fork tender.
  8. Taste and add salt and pepper as needed, remove bay leaves and enjoy.