The epitome of comfort food. Cozy up with this Irish Beef Stew on a cold day or serve to family for a guaranteed hit!

Makes: 5 Servings    |      Preparation Time: 40 minutes


  • 1 ¼ pounds well-marbled chuck beef stew meat, cut into 1 ½ inch chunks
  • ¼ cup of La Panza Arbequina Extra Virgin Olive Oil
  • 3 teaspoons of salt to taste
  • ½ teaspoon black pepper
  • 2 cups water
  • 6 large minced garlic cloves
  • 4 cups beef stock or broth
  • 2 tablespoons tomato paste
  • 1 cup of Guinness extra stout
  • 1 tablespoon dried thyme
  • 1 cup of red wine
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1 tablespoon of Worcestershire sauce
  • 2 bay leaves
  • 3 pounds russet potatoes, peeled, cut into ½ inch pieces (about 7 cups)
  • 1 large onion, chopped (1 ½ to 2 cups)
  • 2 cups ½ inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
  • 2 tablespoons chopped fresh parsley


  1. Brown the beef and sprinkle a teaspoon of salt on the beef. Heat La Panza Extra Virgin Olive Oil in a large 6-8 quart thick-bottomed pot over med-high heat. 
  2. Pat the beef dry with a paper towel. In batches, add the beef and cook without stirring until well browned on one side. Use tongs to turn over the pieces and brown on other side. Be sure not to crowd the pan or the meat will steam and not brown. 
  3. Next add garlic to beef pot and sauté for about 30 seconds or until mixture is fragrant. Then add beef stock, water, red wine, Guinness, sugar, tomato paste, Worcestershire sauce, bay leaves, thyme and stir to combine. 
  4. Bring the mixture to a simmer and then reduce heat to low. Cover and cook at a bare simmer for approximately 1 hour with occasional stirring. 
  5. Sauté carrots, onion in separate pan. Melt butter in another pot over medium heat while the pot of meat and stock is simmering then add in the onions and carrots. Sauté carrots and onions until golden for about 15 minutes. Set this aside until the beef stew in the second step has simmered for an hour. 
  6. Add carrots, onions and potatoes to the beef stew, simmer. Add the carrots, onions, and potatoes to the stew. Add in two teaspoons of salt and black pepper. Let simmer uncovered until the beef and vegetables are quite tender, approximately 40 minutes. Discard bay leaves and spoon off any excess fat by tilting the pan. 
  7. Transfer the beef stew to serving bowls and add more salt and pepper to taste.
  8. Finish off by sprinkling with parsley and serve.