Irish Beef Stew Hearty (Printable)

Tender beef and hearty vegetables cooked slowly in savory broth, perfect for chilly days.

# What You Need:

→ Meats

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

→ Vegetables

02 - 4 large potatoes, peeled and cut 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 beef stock, gluten-free if needed
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 needed

→ 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 (for garnish)

# Directions:

01 - Pat beef cubes dry and season with salt and pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed. Transfer browned beef to a plate.
03 - Add onions and celery to the pot and cook, stirring, until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
04 - Stir in tomato paste and cook for 1 minute.
05 - Pour in Guinness stout if using and scrape up browned bits. Simmer for 2 minutes.
06 - Return beef to the pot and add carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir to combine.
07 - Bring 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 and adjust seasoning with salt and pepper to taste.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It's pure comfort in a bowl: tender beef that falls apart, vegetables that taste like they've absorbed all the savory magic, and a broth that's worth soaking up with crusty bread.
  • Almost all the work happens in the first 15 minutes, then you can forget about it while your kitchen fills with the most incredible smell.
  • One pot means one pot to wash, and somehow it tastes even better the next day.
02 -
  • Do not skip drying the beef before searing—wet meat steams and stays grey, which is the most common mistake people make with this stew.
  • If you're using Worcestershire sauce and your bottle is old, open a new one because the flavor dims over time and it won't taste right.
  • The stew will taste noticeably better the next day after the flavors have had time to meld, so make it ahead whenever you can.
03 -
  • Brown your beef properly and you've already done 80 percent of the work toward flavor—rushing this step is why some stews taste thin and one-note.
  • Keep your heat low and patient; a fast simmer hardens the meat, while a slow one makes it forgettable in the best way.
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