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