Irish beef vegetable stew (Printer-friendly)
A comforting Irish dish with tender beef, root vegetables, and a rich savory broth for cozy meals.
# What You'll Need:
→ Meats
01 - 2.5 lbs beef chuck, cut into 1 inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 large potatoes, peeled and cut into chunks
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 5 cups beef stock (gluten-free if needed)
09 - 1 2/3 cups Guinness stout (optional, for richer flavor)
10 - 2 tablespoons tomato paste
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
→ Oils & Others
15 - 2 tablespoons vegetable oil
16 - 2 tablespoons cornstarch (mixed with 2 tablespoons cold water, optional, for thickening)
17 - Chopped fresh parsley, for garnish
# Directions:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Brown the beef in batches, removing each batch to a plate once browned on all sides.
03 - In the same pot, add the onion, garlic, and celery. Sauté for 4-5 minutes until softened and fragrant.
04 - Stir in the tomato paste and cook for 1 minute to develop flavor.
05 - Return the beef to the pot. Pour in the beef stock and Guinness if using. Add the bay leaves and thyme. Bring to a boil, then reduce heat, cover, and simmer gently for 1 hour.
06 - Add the carrots, parsnips, and potatoes. Cover and simmer for an additional 45 minutes to 1 hour, until the beef and vegetables are fork-tender.
07 - For a thicker consistency, stir in the cornstarch slurry and simmer uncovered for 5-10 minutes until the stew reaches your desired thickness.
08 - Discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper if needed.
09 - Ladle the hot stew into bowls and garnish with chopped fresh parsley. Serve immediately.
# Expert Advice:
01 -
- The beef becomes impossibly tender after its two-hour bath in rich, fortified stock
- Root vegetables absorb all that savory depth while maintaining their sweet earthiness
- Guinness adds an undertone that somehow makes everything taste more substantial without being overpowering
02 -
- Dont rush the browning step or skip it since those caramelized bits are where serious flavor lives
- The stew will taste even better after resting in the refrigerator overnight, if you can possibly wait that long
- Lamb works beautifully instead of beef for a traditional Irish variation that feels equally special
03 -
- Cutting all vegetables into similar sizes ensures everything finishes cooking at the same time
- Use a slotted spoon to remove any foam that rises to the surface during simmering for a clearer broth