Irish Beef Stew - Easy Comforting One Pot Recipe

Today we're making Guinness or Irish-style beef stew. This is a super comforting, easy recipe, that's perfect for St. Paddy's Day or any time you want something good! Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
4 slices thick-cut bacon - cut into 1-inch pieces
3 pounds (1360g) chuck roast - cut into 2-inch pieces
2 medium onions - chopped
4 cloves garlic - minced
3 ounces (85g) tomato paste or half of a standard 6-ounce can
1 12-ounce bottle of Guinness
2 cups (480g) low-sodium beef stock
2 tablespoons (30g) Worcestershire sauce
4 sprigs thyme
1 large bay leaf
3 medium carrots - peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes - cut into 1-inch chunks
2 large celery ribs - chopped into 1-inch pieces
salt and pepper - to taste
1 teaspoon sugar **optional**

For cornstarch slurry (optional)
1 tablespoon cornstarch
1 ounce water

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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[tlove]

Finally!!!! Someone who is not afraid to match his shirt with his chair!

[stehairy]

As an Irish man from Dublin. I wouldn’t add Worcestershire sauce, however this is a fantastically made recipe and would be very happy being fed this, just like everything you do.

Thank You buddy

[GoMathewVideo]

Something so wholesome about this channel! Please never change this is without a doubt one of the best cooking channels on YouTube.

[c-p]

Looks so good! I just love James - he's really growing up!!! What a sweet boy!

[eane]

Great recipe. For the fans; True Irish stew is done with lamb, this is a fantastic Irish beef stew! I add some kerrygold butter to the onions for more Irish flavor. like taking the lid off the stew for the last 45-60 mins in the oven, the stew caramelizes and some of the beef gets additional color and flavor. If you omit the potatoes and instead make mashed potatoes to poor the stew onto, you’ll be in Irish heaven. God bless you fine Brooklyn Italians! Happy Saint Patrick’s day!

[asmrcarly_b]

You make perfect sense. Cooking can be slightly tweaked without changing the integrity of the whole dish. That’s what cooking is all about. Have fun with your food!

[Emmajnich]

The beer is draught beer. It’s pronounced draft! Made me chuckle x

[markt.]

Thanks for teaching the cooking principles, and not just the recipe, which makes it more informative, and still entertaining with your style, cheers!😎👍

[Paul-bweo]

First, Jim and Tara, you have raised two great kids, had to say that! As an Irishman who has made this lots of times, you are spot on.Love your channel and your close knit family🇨🇦🇬🇧

[devorahstree]

YES, my boy James is back!
I never know what I'm in the mood for anymore, so I come to this channel several times a week to decide what I'm going to eat that day or the next. This stew is definitely on tap for tomorrow. I have almost everything except I don't drink, so I gotta go get beer! Thanks Jim for letting me know what I'm eating. Looks 😋!

[_SurferGeek_]

My wife can't eat pork so in this recipe I'd add some smoked paprika to bring that bacon smokey flavor.
We alternate between a good Irish stew and corned beef and cabbage. This is the year for stew!

[ronark]

Dude. So good. I did Pinot noir instead of beer for the extra sweetness, and seared the steak under the broiler for a more even Millard reaction. So damn good. The bacon was a nice touch. I love your channel. It was so cool to see you go from like 10k subs to where you are now. You’re one of my favorite cooking YouTubers. Don’t change.

[GringoLoco]

Great recipe and you explain cooking techniques in an easy to understand manner. I usually "degrease" with sourdough bread, then fry them up. Serve with apple butter. 🤤

[gregdaniels]

Your taste tester is the best!!! He knows what's up with the flavors of everything in every dish you make!

[udderbull]

I watch you and Chef Jean-Pierre and its so reliving to hear you both say that strict adherence to recipes isn't needed. Reduces the stress of cooking immensely.

[stevencarosso]

Another great video with a strong recipe. On fat removal. I find it very effective to drain the stew, cool the liquid overnight separately, and defat in the morning. Recombine and heat everything for service.
Love your podcast as well!

[andyi]

Great recipe. Mine is basically the same. Agree 100% with using a chuck roast. If you really want the flavor of the beer to shine, substitute Guinness for a barrel aged stout. Dragon's Milk is readily available and not that much more costly than Guinness. You will taste the difference!

[gillesiachelini]

Thank you very much. I cooked a few of your receipts (3 times tuscan white bean soup and once swedish meatballs) and I like the way you explain the cooking. Its so heart warming how your wife and son are integrated in these videos. Always a pleasure if a new video comes out.

[jaytyler]

love how you cook with common sense/touch. OMG James is really grown to a young man. Time flies

[debbietodd]

Nice to see someone else who likes chuck for stew, I've never liked what they sell as precut stew beef in the store. Chuck comes out so tender and flavorful. You could always leave out potatoes and make some colcannon to go with as well. I think I would add another cup of beef stock but thats just me, I like lots of gravy. Looks delish and thank you!