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–+ servings
Season flour with salt and pepper. Lightly coat meat with flour mixture. Heat olive oil in large pot. Brown meat over medium-high heat, in multiple rounds, careful not to overcrowd the pan. Once you've browned all the beef, add it all into the pot together. Add garlic to the pot with the beef and saute for about 30 seconds or until fragrant. Add the beef stock, water, beer, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring the mixture to a simmer. Reduce the heat to low, cover and cook for about an hour. Check on it every 15 minutes or so and stir. In a separate medium sized pot, melt the butter. Add the onions and carrots. Saute for about 15 minutes until they are soft and golden. Set aside. After an hour, add the onions, carrots and potatoes to the stew. Season with salt and pepper. Simmer uncovered until veggies and beef are nice and tender, about 45-50 minutes. Discard the bay leaves (don't forget this!). Tilt the pan and spoon off any visible fat off the top layer of the stew. Transfer the stew to a bowl, season with salt and pepper, top with fresh parsley, grab some crusty bread and enjoy.
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Irish Beef Stew

We served this Irish Beef Stew at Souper Heroes, a really great event that raises money for local organizations in Columbus, Ohio!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10 people

Ingredients

  • 2 1/2 lbs round stew meat cut into 1/2 in cubes
  • 1/4 cup olive oil
  • 1 cup flour
  • 6 garlic cloves minced
  • 6 cups beef stock
  • 2 cups water
  • 2 1/2 cups Seventh Son Stone Fort Brown Ale
  • 1 1/2 cups red wine
  • 4 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon thyme
  • 1 tablespoon Worcestershire sauce
  • 4 bay leaves
  • 2 tablespoons butter
  • 3 pounds potatoes cut into 1/2 in pieces
  • 1 large onion chopped
  • 6 large carrots peeled and cut into 1/2 in pieces
  • black pepper and salt
  • 2 tablespoons chopped fresh parsley

Instructions

  • Season flour with salt and pepper. Lightly coat meat with flour mixture.
  • Heat olive oil in large pot. Brown meat over medium-high heat, in multiple rounds, careful not to overcrowd the pan. Once you've browned all the beef, add it all into the pot together.
  • Add garlic to the pot with the beef and saute for about 30 seconds or until fragrant. Add the beef stock, water, beer, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.
  • Bring the mixture to a simmer. Reduce the heat to low, cover and cook for about an hour. Check on it every 15 minutes or so and stir.
  • In a separate medium sized pot, melt the butter. Add the onions and carrots. Saute for about 15 minutes until they are soft and golden. Set aside.
  • After an hour, add the onions, carrots and potatoes to the stew. Season with salt and pepper. Simmer uncovered until veggies and beef are nice and tender, about 45-50 minutes. Discard the bay leaves (don't forget this!).
  • Tilt the pan and spoon off any visible fat off the top layer of the stew. Transfer the stew to a bowl, season with salt and pepper, top with fresh parsley, grab some crusty bread and enjoy.