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Bird's-eye view of a bowl of Irish ale beef stew topped with garlic mashed potatoes, with carrots and parsnips visible.

Irish Ale Beef Stew with Garlic Mashed Potatoes

Hearty Irish ale beef stew with tender meat and vegetables, served over creamy garlic mashed potatoes. A satisfying one-pot meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Irish
Servings 6 servings

Ingredients
  

Irish Beef and Ale Stew

  • 2 ½ lbs beef stew meat (chuck roast cut into 1½-inch cubes)
  • Salt and freshly ground black pepper to taste
  • 3 tbsp all-purpose flour for dusting
  • 2 tbsp vegetable oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 ½ cups Irish ale (like Smithwick’s or Harp; Guinness also works for a more robust flavor)
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme or ½ tsp dried
  • 2 bay leaves
  • 1 ½ cups baby potatoes halved (optional, especially if serving over mashed potatoes)
  • Fresh parsley chopped (for garnish)

Garlic Mashed Potatoes

  • 2 lbs Yukon Gold potatoes peeled and chopped
  • 4 cloves garlic peeled
  • ½ cup whole milk warmed
  • 4 tbsp unsalted butter
  • Salt and pepper to taste
  • 2 tbsp sour cream or cream cheese optional for extra richness

Instructions
 

Irish Beef and Ale Stew

  • Season and Brown Beef:

    Dry the beef stew meat with paper towels. Add salt and pepper to season, then coat lightly with flour. In a Dutch oven, warm the oil over medium-high heat. Brown the meat in batches, ensuring all sides are seared (about 5 minutes per batch). Avoid overcrowding the pan to develop a rich base flavor.

  • Sauté Onion and Garlic:

    After browning the beef and setting it aside, reduce the heat a bit. Cook the diced onion until softened, roughly 5 minutes. Add the garlic and sauté for another minute. Mix in the tomato paste and cook for 2 minutes to deepen its taste.

  • Deglaze with Ale:

    Pour the Irish ale into the pot to deglaze, scraping up the browned bits. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, bay leaves, carrots, parsnips, and baby potatoes (if using). Stir everything together.

  • Simmer Stew Until Tender:

    Bring the stew to a gentle simmer. Cover the Dutch oven and cook on low heat for 2 to 2½ hours, until the beef is tender enough to be pierced with a fork and the vegetables are soft. Stir from time to time and add a splash of water or broth if the stew becomes too thick.

  • Mash Garlic Potatoes:

    While the stew is cooking, put the Yukon Gold potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15–18 minutes. Drain and return them to the pot. Add the butter, warm milk, salt, pepper, and sour cream (if using). Mash until the mixture is smooth and creamy.

Garlic Mashed Potatoes

  • Serve Stew Over Potatoes:

    Scoop a generous portion of garlic mashed potatoes onto plates, then ladle the stew over the top. Garnish with chopped fresh parsley and freshly cracked black pepper.
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