top of page
Citrus Fruits

St. Patrick’s Day Hearty Stew

1 1/4  lb marbled chuck beef stew meat, cut into 1 1/2-inch chunks

1  tsp salt, plus additional to taste, divided

1/4  cup extra-virgin olive oil

6  garlic cloves, minced

4  cups beef stock

2  cups water

1  cup extra stout beer

1  cup red wine

2  tbsp tomato paste

1  tbsp sugar

1  tbsp dried thyme

1  tbsp Worcestershire sauce

2  bay leaves

2  tbsp butter

1  large onion, chopped

4  carrots, cut into 1/2-inch pieces

3  lb russet potatoes, peeled and cut into 1/2-inch pieces

freshly ground black pepper, to taste

2  tbsp chopped fresh parsley

Sprinkle beef chunks with 1 teaspoon salt. In large pot over medium-high heat, heat olive oil.


Pat beef dry with paper towels and add to pot, working in batches to avoid crowding pot. Cook until browned on one side then flip and brown.


Add garlic cloves to pot with beef and saute 30 seconds, or until fragrant. Add beef stock, water, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir.


Bring mixture to simmer then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.


In separate pot over medium heat, melt butter. Add onions and carrots; saute until golden, about 15 minutes.


After beef mixture simmers 1 hour, add onions, carrots and potatoes. Season with salt and pepper, to taste. Simmer uncovered until beef and vegetables are tender, about 40 minutes. Discard bay leaves and spoon excess fat.


Sprinkle with parsley and serve with Irish Soda Bread

Recipe adapted from Simply Recipes

bottom of page