Irish Beef Stew Hearty (Printable)

Tender beef simmered slowly with potatoes, carrots, and savory herbs, perfect for chilly days.

# What You'll Need:

→ 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 Make It:

01 - Pat the beef cubes dry and season with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, adding more oil as needed. Transfer browned beef to a plate.
03 - Add chopped onions and sliced celery to the pot and cook, stirring occasionally, 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 deepen the flavor.
05 - Pour in Guinness stout (optional) and scrape up any browned bits from the bottom. Let 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 thoroughly.
07 - Bring 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 the stew and adjust seasoning with salt and pepper as needed.
09 - Serve hot, garnished with chopped fresh parsley.

# Expert Suggestions:

01 -
  • It's the kind of dish that fills your kitchen with a smell so good it becomes the entire reason you're happy to be home.
  • Once everything hits the pot, you can walk away and let time do the heavy lifting—no hovering required.
  • One bowl of this and suddenly a cold, ordinary evening feels like an occasion.
02 -
  • Don't rush the browning step—those caramelized bits are where half the stew's flavor comes from, and there's no shortcut.
  • If your beef is still tough after two hours, it probably needed more time, but also check that your heat is low enough; a rolling boil toughens meat instead of tenderizing it.
  • Taste at the end and don't be shy about adjusting seasoning; this stew is forgiving and rewards boldness.
03 -
  • If your stew looks too thin at the end, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in during the last few minutes of cooking—the starch swells and thickens everything without adding flour.
  • A pinch of red wine vinegar at the very end brightens the whole dish without making it taste sour; it's the difference between a stew that feels complete and one that feels like it's still searching for something.
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