Irish Beef and Vegetable Stew (Printer-friendly)
Tender beef and root vegetables simmered with herbs and stout for a hearty Irish main dish.
# 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 cloves garlic, minced
05 - 3 large carrots, peeled and sliced
06 - 3 celery stalks, sliced
07 - 3 medium potatoes, peeled and cut into chunks
08 - 2 parsnips, peeled and sliced
09 - 7 oz turnip, peeled and diced
→ Liquids
10 - 5 cups beef stock
11 - 1 2/3 cups Guinness stout (optional, replace with more stock if desired)
12 - 2 tbsp tomato paste
13 - 2 tsp Worcestershire sauce
→ Spices & Herbs
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
→ To Finish
18 - 2 tbsp chopped fresh parsley
# Directions:
01 - Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, setting browned meat aside.
02 - In the same pot, add onions and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in tomato paste, then add carrots, celery, potatoes, parsnips, and turnip. Cook for 3-4 minutes, stirring occasionally.
04 - Return the beef to the pot. Pour in the beef stock and Guinness (if using). Add Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
06 - Remove bay leaves. Adjust seasoning with more salt and pepper if needed.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot.
# Expert Advice:
01 -
- The Guinness creates an incredible depth of flavor that develops over two gentle hours of simmering
- This is one of those rare dishes that actually tastes better the next day, making it perfect for meal prep
02 -
- Overcrowding the pan while browning beef will steam it instead of searing, so work in batches for proper flavor development
- The stew is done when the beef yields easily to a fork, not when the timer goes off
03 -
- Pat the beef completely dry before seasoning for better browning
- Skim any excess fat from the surface before serving for a lighter finish