Irish beef and vegetable stew (Printer-friendly)
Tender beef and wholesome vegetables simmered with barley in a rich, flavorful broth.
# What You'll Need:
→ Meats
01 - 2 lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 medium parsnips, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 large yellow onion, chopped
06 - 2 medium potatoes, peeled and diced
07 - 3 cloves garlic, minced
→ Grains
08 - 3/4 cup pearl barley, rinsed
→ Liquids
09 - 6 cups beef broth
10 - 1 cup Guinness or dark stout beer (optional)
11 - 2 tbsp tomato paste
12 - 2 tbsp Worcestershire sauce
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1/2 tsp dried rosemary
16 - Salt and freshly ground black pepper, to taste
→ Fats
17 - 2 tbsp vegetable oil
→ Garnish
18 - Chopped fresh parsley (optional)
# Directions:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper. Brown beef in batches, turning to sear all sides evenly. Transfer browned meat to a plate and set aside.
02 - Add onion, carrots, parsnips, celery, and garlic to the same pot. Sauté for 5 minutes until vegetables begin to soften and release moisture, scraping up any browned bits from the bottom.
03 - Stir in tomato paste and cook for 1 minute to develop depth. Return browned beef to the pot, along with any accumulated juices.
04 - Pour in beef broth and stout if using. Add Worcestershire sauce, bay leaves, thyme, and rosemary. Stir thoroughly to incorporate all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour to begin tenderizing the beef and developing flavors.
06 - Stir in potatoes and barley. Cover again and continue cooking for 45-60 minutes, or until beef is fork-tender, barley is cooked through, and stew has thickened naturally.
07 - Remove and discard bay leaves. Taste stew and adjust seasoning with additional salt and pepper as needed to balance flavors.
08 - Ladle hot stew into serving bowls. Garnish with chopped parsley if desired. Serve immediately with crusty bread for soaking up the rich broth.
# Expert Advice:
01 -
- The barley thickens the broth naturally while adding a satisfying chew that makes every spoonful feel substantial
- This stew improves overnight, so you're basically meal-prepping while making dinner
02 -
- Pat the beef dry with paper towels before seasoning—wet meat steams instead of browns, and that's the difference between a decent stew and an exceptional one
- The stew will continue thickening as it cools, so if it looks too thin while hot, give it ten minutes on the counter before worrying
03 -
- Don't rush the browning step—those browned bits on the bottom of the pot are where most of the flavor lives
- If your barley is still too chewy after the recommended time, add another quarter cup of liquid and cook in 10-minute increments until it reaches your desired texture