Irish Beef Stew Hearty Comfort (Printable Version)

Tender beef and vegetables simmered in a rich broth make a comforting and hearty dish.

# What You Need:

→ Meats

01 - 3.3 pounds beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 4 large potatoes, peeled and chopped 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 gluten-free beef stock
08 - 1 bottle Guinness stout or other dark beer (optional, omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce (gluten-free if required)

→ Herbs & Spices

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

→ For Searing & Garnish

15 - 3 tablespoons vegetable oil
16 - 2 tablespoons fresh parsley, chopped

# How-to Steps:

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

# Expert Advice:

01 -
  • The beef becomes so tender it dissolves on your tongue after two hours of gentle heat, no knife needed.
  • It's a one-pot dinner that tastes like you've been cooking all day while you've barely lifted a finger.
  • This stew tastes even better the next day when the flavors have had time to get to know each other.
02 -
  • Do not skip the searing step even though it adds dirty pans to your cleanup; the browned crust is where most of the savory flavor lives.
  • If your stew tastes thin and watery after cooking, mash a few potato pieces against the side of the pot with your spoon to release their starch into the broth.
  • The stew will taste significantly better after sitting overnight in the refrigerator, so make it a day ahead if you can.
03 -
  • An hour before serving, check that the beef is tender by pressing a piece with a fork; it should give without resistance, and if it doesn't, give it another thirty minutes of heat.
  • Make a double batch and freeze half in a rigid container; stew reheats beautifully and tastes like a gift to your future self on a cold evening.
Go Back