In the Kitchen with Emmett: Irish Beef Stew


  • 2 pounds beef stew meat
  • Salt (to taste)
  • 1/4 cup olive oil
  • 6 large garlic cloves, minced
  • 4 cups vegetable broth
  • 1 bottle of Guinness stout
  • 1 cup of hearty red wine
  • 1 can tomato paste
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1/4 cup flour
  • 3 pounds red potatoes, cut into 1/2-inch pieces (about 7 cups)
  • 1 large yellow onion, chopped (1 1/2 to 2 cups)
  • 2 cups parsnips (3 to 4 parsnips)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


Brown the beef: Coat the beef pieces with flour and a teaspoon of salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

Add the beef, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, Guinness, red cooking wine, tomato paste, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally. While the pot of meat and stock is simmering, add the onions, parsnips, and the potatoes to the beef stew. Add black pepper and salt, to taste. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. 

Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.