Irish Beef and Vegetable Stew

The rain was hammering against my kitchen window last November, the kind of relentless Irish drizzle that seeps into your bones and demands something substantial in response. I'd been gifted a bottle of Guinness from a friend's trip to Dublin and decided it was time to attempt a proper stew. My grandmother never measured anything, but she taught me that stew needs time more than precision.

My roommate walked in while the stew was bubbling away, immediately abandoning her plans to go out for dinner. We ended up eating it straight from the pot, standing over the stove with wooden spoons, while the rain kept falling outside. Sometimes the simplest meals create the strongest memories.

Ingredients

• 900 g (2 lbs) beef chuck: Chuck has the perfect marbling for long cooking, becoming meltingly tender while keeping its structure
• 2 tbsp vegetable oil: Use a neutral oil with a high smoke point for proper browning
• 2 large onions, chopped: They form the flavor foundation, breaking down into sweetness
• 3 cloves garlic, minced: Add after the onions have softened to prevent burning
• 3 large carrots, peeled and sliced: Cut into thick coins so they dont disintegrate
• 3 celery stalks, sliced: Provides an aromatic backbone that complements the beef
• 3 medium potatoes, peeled and cut into chunks: Yukon Gold or russet hold their shape beautifully
• 2 parsnips, peeled and sliced: Their natural sweetness balances the savory beef
• 200 g (7 oz) turnip, peeled and diced: Adds a subtle peppery note that cuts through the richness
• 1.2 liters (5 cups) beef stock: Homemade is ideal, but a good quality store-bought works perfectly
• 400 ml (1 2/3 cups) Guinness stout: The bitterness and complexity are irreplaceable, though more stock works if preferred
• 2 tbsp tomato paste: Concentrates the beef flavor and adds rich color
• 2 tsp Worcestershire sauce: Its fermented umami deepens the savory notes
• 2 bay leaves: Remove before serving, but let them work their magic during cooking
• 1 tsp dried thyme: Earthy and aromatic, perfect for slow-cooked beef
• 1/2 tsp dried rosemary: Piney fragrance that complements the root vegetables
• Salt and freshly ground black pepper, to taste: Season generously at every stage
• 2 tbsp chopped fresh parsley: Bright finish that cuts through the richness

Instructions

Brown the beef:

Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes generously with salt and pepper, then brown them in batches without overcrowding. Set the browned meat aside and resist the urge to rush this step.

Build the base:

In the same pot, add the onions and sauté for 3-4 minutes until softened and translucent. Add the garlic and cook for just 1 minute until fragrant, stirring constantly.

Add vegetables:

Stir in the tomato paste and let it cook for 30 seconds to deepen its flavor. Add carrots, celery, potatoes, parsnips, and turnip, cooking for 3-4 minutes while stirring occasionally.

Combine everything:

Return the beef to the pot along with any accumulated juices. Pour in the beef stock and Guinness, then add Worcestershire sauce, bay leaves, thyme, and rosemary.

Simmer gently:

Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, checking occasionally to ensure a gentle bubble.

Finish and serve:

Remove bay leaves and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Save

This stew has become my go-to for Sunday dinners, especially when friends gather around the table. Theres something about the ritual of checking the pot, adjusting seasoning, and waiting that brings people together in the kitchen.

Making It Your Own

Ive learned that adding the parsnips during the last 30 minutes keeps them from becoming too soft, while throwing in some frozen peas right before serving adds fresh color and sweetness. A splash of apple cider vinegar in the final minutes can brighten the whole dish.

Serving Suggestions

Crusty Irish soda bread is essential for soaking up every drop of the rich broth. A simple green salad with sharp vinaigrette cuts through the heaviness, and a glass of the same Guinness you cooked with ties everything together.

Storage and Reheating

This stew improves overnight as flavors meld and develop. Store in the refrigerator for up to 4 days or freeze for 3 months. Reheat gently over low heat, adding a splash of stock if it seems thick.

• Let the stew cool completely before refrigerating to prevent condensation
• Freeze in portion-sized containers for easy weeknight dinners
• The potatoes may soften slightly upon reheating but the flavor remains exceptional

Save

Theres no rushing a proper stew, and thats exactly its virtue. The waiting becomes part of the pleasure.

Recipe Questions & Answers

→ What cut of beef works best for this stew?

Beef chuck is ideal as it becomes tender and flavorful when slow-cooked, making it perfect for stewing.

→ Can I make this dish gluten-free?

Yes, by using gluten-free beef stock and omitting the Guinness stout or substituting with a gluten-free version.

→ How long should the stew simmer?

Simmer the stew gently for 1.5 to 2 hours until the beef is tender and vegetables are fully cooked.

→ What vegetables are included in this dish?

This stew features carrots, celery, potatoes, parsnips, turnips, onions, and garlic for rich layering of flavors.

→ Can I make the stew thicker?

Yes, mash a few potatoes against the pot's side and stir them in to thicken the stew before serving.

→ Is Guinness stout essential for the flavor?

Guinness adds depth and richness but can be omitted or replaced with additional beef stock if preferred.