Irish Beef Stew Hearty (Printable version)

Tender beef with potatoes and carrots slow-cooked in flavorful Irish broth for a comforting meal.

# Ingredient List:

→ 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 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce (gluten-free if needed)

→ Herbs & Spices

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

→ For Searing & Garnish

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

# How-To Steps:

01 - Pat beef cubes dry and season generously with salt and freshly ground black pepper.
02 - Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed. Transfer browned beef to a plate.
03 - Add onions and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 additional minute.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Pour in Guinness stout if using, scraping browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Return beef to the pot. Add carrots, potatoes, bay leaves, dried thyme, dried rosemary, beef stock, and Worcestershire sauce. Stir well to combine.
07 - Bring 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 salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert Advice:

01 -
  • The beef becomes so tender you won't need a knife, and that alone makes it worth the time.
  • One pot means minimal cleanup, which feels like a small miracle on a cold evening.
  • It tastes even better the next day, so you're basically getting two good meals from one cooking session.
02 -
  • Resist the urge to crank up the heat to speed things along—a fast boil toughens the meat instead of tenderizing it, and you'll lose the creamy texture of the broth.
  • If your stew looks too thin at the end, mash a few potato chunks against the side of the pot and stir them back in to thicken it naturally.
03 -
  • Don't skip the browning step—those caramelized bits on the beef create the deep, savory foundation that makes people ask for seconds.
  • If Guinness isn't your thing, a hearty red wine or even beef broth works fine, but the beer adds something quietly special that's hard to replicate.
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