Hearty Irish beef stew (Printable Version)

Tender beef and vegetables simmered in a rich, savory broth with Irish flair and herbs.

# Components:

→ Meats

01 - 3.3 pounds beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 4 large potatoes, peeled and cut into chunks
03 - 4 large carrots, peeled and sliced
04 - 2 large onions, chopped
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 5 cups beef stock (gluten-free if needed)
08 - 1 bottle (11.2 fl oz) Guinness stout or other dark beer (optional, omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce (gluten-free if needed)

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ For Searing & Garnish

15 - 3 tablespoons vegetable oil
16 - 2 tablespoons fresh parsley, chopped (for garnish)

# Method Steps:

01 - Pat beef cubes dry and season evenly with salt and black pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding more oil as necessary. Transfer browned beef to a plate.
03 - Add chopped onions and sliced celery to the pot; cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Incorporate tomato paste into the vegetables and cook for 1 minute to develop flavor.
05 - Pour in Guinness stout (if using) and scrape the bottom of the pot to loosen browned bits. Simmer for 2 minutes to reduce slightly.
06 - Return the browned beef to the pot. Add carrots, potatoes, bay leaves, dried thyme, dried rosemary, beef stock, and Worcestershire sauce. Stir to combine thoroughly.
07 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
08 - Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Ladle stew into bowls and garnish with freshly chopped parsley. Serve hot.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any fuss—just time and heat doing the work for you.
  • One pot means one thing to wash, which feels revolutionary on a night when you just want comfort food.
  • It tastes even better the next day, so you're basically gifting yourself an easy meal tomorrow.
02 -
  • Don't skip the searing step—it creates the caramelized edges that build the stew's foundation of flavor.
  • If your stew seems thin at the end, mash a few potato chunks against the side of the pot to thicken it naturally instead of using flour.
  • Taste it after 2 hours; some beef is tender faster than others, and rushing this step defeats the purpose.
03 -
  • Brown your beef in advance if you're short on time—you can sear it in the morning and refrigerate it until you're ready to build the stew.
  • Keep your Dutch oven partially uncovered during the last 30 minutes if you want the stew slightly thicker, or add a splash of cold water and continue cooking if it's reducing too much.
Return