Irish Ale Beef Stew with Garlic Mashed Potatoes

Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine Irish

Servings 6 generous portions

Dutch oven Ideal for slow cooking and searing; if you don’t have one, a heavy-bottomed stockpot works too, but adjust your heat carefully.
Potato masher or ricer For smooth, fluffy mashed potatoes. A fork can work in a pinch, but won’t get that same creamy texture.
Wooden spoon For scraping up browned bits after searing the meat (flavor gold!).
Chef’s knife and cutting board You’ll be chopping a variety of vegetables and meat.
Measuring cups and spoons Precision helps with seasoning and consistency.

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)

Pat your beef stew meat dry with paper towels. Season with salt and pepper, then lightly dust with flour. In your Dutch oven, heat the oil over medium-high heat. Sear the beef in batches, browning all sides (about 5 minutes per batch). Don’t crowd the pan—this step builds the base of flavor for the stew.

Once the beef is browned and set aside, lower the heat slightly. Add diced onion to the pot and sauté until soft, about 5 minutes. Stir in the garlic and cook another minute. Add tomato paste, mixing thoroughly, and cook for another 2 minutes to concentrate its flavor.

Pour in the Irish ale to deglaze the pot, scraping up all those flavorful browned bits stuck to the bottom. Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, bay leaves, carrots, parsnips, and potatoes (if using). Stir everything to combine.

Bring the stew to a gentle simmer. Cover the Dutch oven and let it cook on low for about 2 to 2½ hours, or until the beef is fork-tender and the vegetables are soft. Stir occasionally and add a splash of water or broth if it gets too thick.

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

Ladle the stew over a generous scoop of garlic mashed potatoes. Garnish with chopped fresh parsley and freshly cracked black pepper. The result? That classic combo of stew over mashed potatoes that feels like a warm hug in a bowl.