Irish beef stew hearty comforting (Print Version)

Tender beef and vegetables simmered in a savory broth for a warming classic meal.

# Components:

→ Meats

01 - 3.3 lbs 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 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:

01 - Pat beef cubes dry and season thoroughly with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed, then transfer browned beef to a plate.
03 - Add onions and celery to the pot and cook, stirring frequently, until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Pour in Guinness stout if using, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Return browned beef to the pot. Add carrots, potatoes, bay leaves, dried thyme, dried rosemary, beef stock, and Worcestershire sauce. Stir to combine all components evenly.
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 tender and vegetables are cooked through.
08 - Remove bay leaves, taste the stew, and adjust salt and pepper as necessary.
09 - Serve hot, garnished with chopped fresh parsley.

# Expert Advice:

01 -
  • The beef becomes impossibly tender through slow cooking, falling apart at the gentlest nudge of your spoon.
  • One pot means less cleanup and more time for the good stuff—like actually tasting what you've made.
  • It tastes better the next day, which is the mark of any recipe worth knowing.
02 -
  • Do not skip browning the beef thoroughly—those dark, crispy edges are where most of the flavor lives.
  • If your stew looks too thin at the end, mash a few of the cooked potato pieces against the side of the pot and stir them back in; this thickens the broth naturally without any flour.
  • Make it a day ahead if you can; the flavors settle and deepen overnight, and the fat rises to the top where you can skim it off.
03 -
  • Use a Dutch oven or heavy-bottomed pot that distributes heat evenly; thin pots create hot spots that scorch the bottom.
  • Don't rush the searing step—this is where you build the foundation of flavor for everything that follows.
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