Irish beef and vegetable stew (Printable)
A comforting dish with tender beef and savory root vegetables in a rich broth.
# What You'll Need:
→ Meats
01 - 2.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 parsnips, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 medium onions, chopped
07 - 3 cloves garlic, minced
→ Liquids
08 - 5 cups beef stock
09 - 1 bottle (12 oz) Irish stout beer
10 - 2 tbsp tomato paste
→ Herbs & Seasonings
11 - 2 tsp fresh thyme leaves
12 - 2 bay leaves
13 - 1 tbsp Worcestershire sauce
14 - Salt and freshly ground black pepper, to taste
→ For Browning & Finishing
15 - 3 tbsp vegetable oil
16 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and season with salt and pepper. Brown beef in batches until well browned on all sides, transferring to a plate. Add more oil as needed between batches.
02 - Reduce heat to medium. Add onions, celery, and garlic; sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute to deepen flavor.
03 - Return beef and juices to the pot. Add carrots, potatoes, parsnips, thyme, and bay leaves. Pour in beef stock and stout. Stir in Worcestershire sauce until combined.
04 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
05 - Remove lid during the last 20 minutes to allow sauce to reduce and thicken. Discard bay leaves before serving.
06 - Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve hot.
# Expert Hacks:
01 -
- The stout creates a depth of flavor you cannot get from stock alone
- This stew rewards patience with impossibly tender beef that falls apart at the touch of a fork
02 -
- Crowding the pot while browning beef will steam it instead of searing it, so work in batches
- The stew needs at least 2 hours of gentle simmering for the beef to become properly tender
03 -
- Cut all vegetables into similar sized pieces so they cook evenly
- Skim any excess fat that rises to the surface before serving