Irish Beef Stew Hearty (Print Version)

Slow-cooked beef with potatoes, carrots, and herbs in a rich, savory broth perfect for chilly days.

# What You'll 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 gluten-free beef stock
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)

# Steps to Follow:

01 - Pat the beef cubes dry and season them with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, adding more oil if necessary, and transfer browned pieces to a plate.
03 - Add chopped onions and sliced celery to the pot and cook, stirring frequently, until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Incorporate tomato paste and cook for 1 minute to deepen the flavor.
05 - Pour in the Guinness stout or alternative dark beer if using, scraping the bottom of the pot to loosen browned bits. Let simmer for 2 minutes to reduce slightly.
06 - Return the browned beef to the pot. Add carrots, potatoes, bay leaves, dried thyme, dried rosemary, beef stock, and Worcestershire sauce. Stir thoroughly to combine.
07 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is tender and vegetables are cooked through.
08 - Remove bay leaves, taste, and adjust seasoning as needed. Serve hot, garnished with freshly chopped parsley.

# Additional Tips::

01 -
  • The beef becomes so tender it melts on your tongue, and somehow the potatoes do double duty as both vegetable and natural thickener.
  • It tastes even better the next day, making it the perfect excuse to cook once and eat twice.
  • One pot, no fussy techniques—just time and heat doing the real work.
02 -
  • Don't skip the searing step—rushing this or crowding the pan means grey beef instead of golden, and it shows in the final taste.
  • Waxy potatoes hold their shape far better than russets; if your stew turns into soup, you know what went wrong next time.
  • The stew thickens as it cools, so if it looks a little thin at the end of cooking, give it time before deciding you need to fix it.
03 -
  • Brown the beef in advance if you want to break up your cooking time—sear it the night before and refrigerate it, then build the rest of the stew whenever you're ready.
  • A splash of red wine vinegar at the end brightens everything up without adding tartness, especially if you're not using the Guinness.
Return