I was really excited about this recipe while I was making (and eating it) but then I started second guessing myself for creating a low and slow stove top stew recipe instead of using the crockpot. Are there still people who have time and are willing to let their dinner simmer on the stove for five hours? I decided to call it Sunday Afternoon Irish Beef Stew to set expectations up front and see what happened!
Through a weird twist of fate, now that I’m actually posting the recipe, most of the world is quarantined to slow the spread of the COVID-19 virus. Suddenly we’re stuck at home with none of the usual places to go or errands to run. We have time to cook! If you really need to use a crockpot you can. Start with the beef, onions, broth, beer, potatoes and carrots then after 2-3 hours add the rest of the vegetables so they don’t get overcooked. You won’t need as much broth in a crockpot. Judge how much broth to leave out based on how thick you want the end product.
I have totally jumped on the cooking in a dutch oven train. I swear the food actually has a better flavor and beautiful tenderness when it’s cooked in the dutch oven. No need for an expensive Le Creuset, although someday I’ll add one to my kitchen. I got one at Marshalls and scored the other at Goodwill and both work beautifully!
We ate our Irish Beef Stew with a fantastic batch of Rosemary Cheddar Knots (recipe coming soon!) Dipping fresh bread into soup is pretty much the best way to eat am I right? Wherever you are right now I hope you’re staying safe and healthy. I’d love to hear what you’re cooking these days. Drop me a comment here or on instagram!Print
Cooked low and slow for 5 hours this stew is perfect for a cool weekend any time of the year. Veggies and potatoes are soaked in a rich beef and tomato broth for a hearty meal. Serve with cheddar rosemary rolls and enjoy food heaven!
- 1–1/5 lb beef roast cubed
- 1 medium onion chopped
- 1 tsp salt
- 1 tsp pepper
- 5–1/2 C beef broth
- 1 can or bottle of Guinness
- 1 6oz can tomato paste
- 2 medium carrots chopped
- 5 red potatoes washed and cubed
- 1/2 C frozen beans
- 1/2 C frozen corn
- 1/2 C frozen peas
- Place the beef, onion, salt and pepper in a dutch oven (or heavy bottom pan) and brown over medium heat.
- Add 1-1/2 C beef broth, turn heat to low and simmer covered for 2 hours. Broth will be greatly reduced.
- Add 1 C Guinness, the can of tomato paste and 3-4 fresh thyme sprigs (or 1 tsp dried thyme). Cover and simmer for 30 minutes.
- Next add the carrots and potatoes, 2 cups of beef stock the rest of the Guinness and another 1/2 tsp of salt and pepper. Bring to a boil then reduce heat put the lid back on and simmer for 30-60 mins.
- Add the rest of the veggies: beans, corn and peas and the final 2 cups of beef stock. Simmer covered for 30 minutes.
- Serve hot with any toppings that you like! Sour cream, green onions, chives, and cheddar cheese are all great options. Pairs beautifully with Rosemary Cheddar knots and a hearty beer.
You can reduce the cooking times in any of the steps to about 30 minutes. The long cooking times create beautifully tender beef and richly flavored broth and vegetables.
Keywords: Irish beef stew recipe, sunday afternoon beef stew, soup recipe, potato vegetable beef stew, guinness beef stew
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