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A pot of Dutch oven Irish stew with an old spoon sitting in it.
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5 from 6 votes

Dutch Oven Irish Stew

Course Main Dish
Cuisine Irish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 bowls
Calories 450kcal
Author Kristine Underwood

Ingredients

  • 1 TBS olive oil
  • 2 pounds beef chuck stew meat (cut into chunks)
  • 1 yellow onion (chopped)
  • 2 carrots (chopped)
  • 3 celery stalks (chopped)
  • 1 1/2 tsp minced garlic (or 3 cloves of garlic minced)
  • 2 TBS flour
  • 4 russet potatoes (medium size, peeled and cut into chunks)
  • 4 cups beef broth
  • 1 can Guinness beer (14.9 ounces)
  • 3 TBS tomato paste
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper (to taste)
  • 1/2 tsp thyme
  • Fresh parsely (for garnish)

Instructions

  • Heat olive oil in a large Dutch oven over medium heat. Add beef to the pot and cook until seared on all sides. When cooked, transfer beef to a plate.
  • Add chopped onion, carrots, and celery to the pot with the drippings and cook until soft and tender, approximately 5 minutes.
  • Add the minced garlic and cook for an additional minute.
  • Sprinkle the flour over the vegetables and cook for 2-3 minutes, stirring occasionally to cook out the flour taste.
  • Add beef back to the pot and toss in the chopped potatoes, beef broth, tomato paste, salt, pepper, and thyme. Give it a good stir.
  • Pour in the can of Guinness and mix.
  • Heat to stew to boiling, then reduce heat, cover and simmer for 60 minutes until the potatoes are fork tender.
  • Ladle stew into bowls and garnish with fresh parsley.
  • Store stew in the fridge in an air-tight container for 3-4 days or freeze for up to 3 months.
Nutrition
Serving: 1 bowl | Calories: 450kcal | Carbohydrates: 33g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1192mg | Potassium: 1368mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3558IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 5mg