Irish  Beef Stew

Irish Beef Stew

This Irish Beef Stew is sure to be a new family classic and not just for St. Patrick's Day! The Mission Fig Balsamic marinade adds so much depth of flavor, everyone will be sure to ask for seconds.
100% approved by my Irish family!
  • 1 ½ pounds stew beef
  • 1 large onion, chopped
  • 2 cup carrots, sliced
  • 3 pounds potatoes, diced
  • ¼ cup BCOO Black Mission Fig Dark Balsamic
  • 2 tablespoons Tuscan Herb spice blend
  • ½ cup BCOO Garlic Infused Olive Oil, divided
  • 2 bay leaves
  • 1 cup Guinness or other stout
  • 1 cup dry red wine
  • 6 cups beef stock or broth
  • 2 tablespoons tomato paste
  • 1 tablespoon dried thyme
  • ¼ cup fresh parsley
  • 1 tablespoon sugar
  • salt, to taste


1. Marinate stew beef in BCOO Mission Fig Balsamic for at least three hours to overnight. Remove meat from marinade, pat dry and season with 1 Tbsp. BCOO spice blend.

2. Heat ¼ cup BCOO Garlic Olive Oil in a large Dutch oven over medium-high heat. Brown beef on all sides, remove from pan and set aside.

3. Heat remaining ¼ cup BCOO Garlic Olive Oil in Dutch oven medium-high heat. Add onion, potato, and carrots and sauté until onions are golden.

4. Add stock, Guinness, wine, tomato paste, bay leaves, thyme, sugar, and 1 Tbsp BCOO spice blend to pot. Return stew beef to pot. Reduce heat to a low simmer for 40 min or until beef is tender.

5. Discard bay leaves, divide into bowls, and sprinkle with fresh parsley to serve -preferably with a newly-drawn Guinness. Slainte!

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