Nebraska Beef Irish Stew

  • 0 minutes
  • 21 ingredients
  • 9 steps

Ingredients

  • 2 TB vegetable oil
  • 2.5 lbs beef chuck or stew meat, cut into 1" pieces
  • 1 TB kosher salt
  • 1 tsp black pepper
  • 1 cup celery, medium dice
  • 1 large white onion or 2 cups, medium dice
  • 2 cups carrots, sliced into 1" pieces
  • 8 TB Irish butter
  • 4 TB flour
  • 1 TB tomato paste
  • 1 (11oz) bottle Guinness Beer
  • 4 cups (32 oz) beef stock
  • 2 TB Worcestershire sauce
  • 4-6 sprigs of Thyme
  • 2 Bay leaves
  • 2 TB fresh parsley, finely chopped
  • 2 lbs russet potatoes, peeled and quartered
  • 1/2 cup Irish butter
  • 1/4 cup cream
  • 1/4 cup scallions or green onions, finely chopped

Instructions

  1. Using a dutch oven, warm vegetable oil over medium-high heat. Once oil is hot, carefully add beef and evenly sprinkle salt and pepper over the top.
  2. When beef is fully cooked and water from the beef has reduced, add celery, onion and carrots. Stir to combine and cook an additional 5-7 minutes.
  3. Add tomato paste and cook and additional 2 minutes.
  4. Add butter and stir to combine. Once butter has melted, add flour and mix well. Cook for an additional 3-5 minutes..
  5. Add beer to deglaze. Stir well and cook an additional 3-5 minutes.
  6. Add beef stock, Worcestershire sauce, bay leaves and thyme. Reduce heat to a low simmer and cook for an additional 45-60 minutes until beef is tender. Season to taste with additional Kosher salt and pepper if needed. Add chopped parsley right before serving.
  7. While the stew is simmering, prepare the mashed potatoes. Bring a quart of water to a boil in a stock pot and add peeled potatoes. Cook for 10-12 minutes or until potatoes are fork tender. Remove from water, mash and add butter, cream and salt. Set aside.
  8. For serving, use a shallow bowl and spoon mashed potatoes over the top of the stew and top with chopped scallions.
  9. For best results and luck of the Irish, serve with bread and Irish butter.
Print Now