1.5 tbsp olive oil, separated

1 lb stewing beef, cut into 2/3″ cubes (Note 1)

1/2 tsp salt and pepper

1 onion, chopped

3 garlic, minced (1 tbsp)

2 celery, cut into 1/3″ slices

3 carrots, cut into 1/5″ thick slices (halve larger ones)

4 tbsp flour

2 1/2 cups beef broth/stock, low-sodium

1 1/2 cups dry red wine, Guinness beer, or stout (Note 2)

1.5 cups water

2 tbsp tomato paste

2 bay leaves

1 tsp thyme dried

1 cup frozen peas

2 potatoes (any), cut into 2/3″ cubes

Buttery mushrooms (optional):

1 tbsp butter or oil

6oz small mushrooms, quartered or halved

Heat 1 tbsp oil until very hot in a large, heavy-based pot over high heat.

Pat beef dry with paper towels, then sprinkle with salt and pepper.

Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.

If the pot looks dry, add a touch more oil.

Add garlic and onion, and cook for 2 minutes.

Add carrot and celery, and cook for 2 minutes or until onion is translucent.

Stir in flour, then slowly pour in beef broth while constantly stirring.

Add beer, water, tomato paste, bay leaves, and thyme, and stir well. Then add the beef back in.

Cover, and adjust heat to medium-low so it’s bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.

Add potatoes and peas, and simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.

The soup is ready when the potatoes are cooked and the beef is very tender (see video).

Adjust salt and pepper to taste (I like lots of pepper in this!).

Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

Buttery Mushrooms (optional):

Melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.

Notes

1. Beef – Use any stewing or braising beef, usually sold pre-cut into small pieces ideal for this recipe. Otherwise, get a slow-cooking cut like a chuck or boneless short rib, then cut the beef into pieces. Look for beef that’s nicely marbled with fat for the best results!

2. Red Wine, Guinness, or Stout – will add incredible extra flavor to this soup broth! I use all 3 and enjoy them all. If you love Irish Beef Guinness Stew, you’ll know what the Guinness does to add flavor.

Red wine – and dry, full-bodied red wine. Cab Sauv and Merlots are ideal.

Guinness Beer and Stout are dark beers, labeled as such on the cans. You should find these at most liquor stores. Use some, drink some – or tip the whole can to a simmer for longer with the lid off!

Non-alcoholic sub – add 14 oz can of crushed tomato, and 2 tsp Worcestershire sauce. This will add an alternative flavor to compensate.

3. Storage – Like stew, it’s even better the next day! Will keep it for 4 to 5 days in the fridge. Also freezes perfectly.

*adapted from https://www.recipetineats.com/