Irish beef and vegetable stew (Print View)
Comforting Irish stew combining tender beef, root vegetables, and pearl barley in a rich broth.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 3 carrots, peeled and sliced
05 - 2 parsnips, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 potatoes, peeled and cut into chunks
08 - 3 cloves garlic, minced
→ Grains
09 - 1/2 cup pearl barley, rinsed
→ Liquids
10 - 6 cups beef stock
11 - 1 cup stout beer
12 - 2 tbsp tomato paste
13 - 2 tsp Worcestershire sauce
→ Herbs & Seasonings
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
18 - 2 tbsp chopped fresh parsley
# How to Make:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown in batches on all sides. Transfer browned beef to a plate.
02 - Add onions, carrots, parsnips, and celery to the pot. Sauté for 5 minutes until softened, stirring occasionally.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Return beef and any juices to the pot. Add pearl barley, potatoes, and tomato paste. Mix well to combine.
05 - Pour in beef stock and stout beer. Add Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a boil.
06 - Reduce heat to low, cover, and simmer for 1 hour 45 minutes, stirring occasionally, until beef and barley are tender.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves. Ladle into bowls, garnish with parsley, and serve hot.
# Expert Suggestions:
01 -
- The barley thickens the broth into something almost luxurious, like a hug you didnt know you needed
- Stout beer adds an earthy depth that turns regular beef stew into something that feels ancestral and proper
02 -
- Browning the beef properly is not optional, its what creates the deep, rich flavor base that makes this stew special
- The pearl barley will continue absorbing liquid as it sits, so the stew will thicken even more overnight
03 -
- Pat your beef completely dry before seasoning, otherwise it will steam instead of sear
- Let the stew come to room temperature before refrigerating, and never put a hot pot directly in the fridge