This hearty Irish Beef Stew is perfect for those cool evenings to warm you up. Loaded with meat and potatoes in a lightly flavored beer broth and a hint of thyme, you are sure to love this dish.
Using a large soup pot (with a lid) or Dutch oven (6-8 quart) add 2 tablespoons oil on medium heat.
Once the oil is hot place half of the beef into the pot and brown each side, lightly salting 1 teaspoon at a time. Transfer the beef to a bowl and repeat with the remaining beef and salt. Once the second batch is done add it to the bowl and set aside.
Add garlic to the pot and cook until fragrant (about a minute). Then add beef and any juices to back to the pot.
Add in beef broth, beer, water, tomato paste, sugar, Worcestershire sauce, and dried thyme.
Bring to a boil, reduce to low and cook for an hour, covered.
Heat butter in a medium saucepan on medium and add in carrots and onion and cook for 5-10 minutes. Set aside in a bowl until the soup is done.
After the soup has simmered for an hour, add cooked carrots and onions, as well as potatoes to the pot and cook for 45-60 minutes, uncovered. Once the potatoes are easily poked with a fork your stew is done.
Serve, and garnish with freshly chopped thyme or parsley.