Irish Beef Vegetable Stew (Print View)
Tender beef and root vegetables simmered in a rich, savory broth for a warm hearty dish.
# What You'll Need:
→ Meats
01 - 2.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 large potatoes, peeled and cut into chunks
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 5 cups beef stock (gluten-free if needed)
09 - 1 2/3 cups Guinness stout (optional)
10 - 2 tablespoons tomato paste
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
→ Oils & Others
15 - 2 tablespoons vegetable oil
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)
17 - Chopped fresh parsley for garnish
# How to Make:
01 - Pat the beef cubes dry with paper towels and season evenly with salt and pepper.
02 - In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Brown the beef in batches, removing each batch to a plate once browned on all sides.
03 - In the same pot, add the onion, garlic, and celery. Sauté for 4-5 minutes until softened and fragrant.
04 - Stir in the tomato paste and cook for 1 minute to deepen the flavor.
05 - Return the beef to the pot. Pour in the beef stock and Guinness if using. Add the bay leaves and thyme. Bring to a boil, then reduce heat, cover, and simmer gently for 1 hour.
06 - Add the carrots, parsnips, and potatoes. Cover and simmer for an additional 45 minutes to 1 hour, until the beef and vegetables are tender.
07 - For a thicker stew, stir in the cornstarch slurry and simmer uncovered for 5-10 minutes until the stew reaches your desired consistency.
08 - Discard bay leaves and thyme sprigs. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley.
# Expert Suggestions:
01 -
- The beef becomes meltingly tender without any fancy techniques
- Leftovers taste better the next day, if they last that long
- One pot means minimal cleanup and maximum coziness
02 -
- Patting the beef completely dry before searing makes the difference between flavorful crusts and gray meat
- Simmering gently prevents the beef from becoming tough and stringy
- The stew needs time to rest before serving for the best texture
03 -
- Make this a day ahead and reheat gently for the best flavor
- Substitute lamb for beef for a traditional Irish variation
- Freeze portions for up to three months for easy meals