Irish Beef Stew Hearty (Printable Version)

A rich Irish stew with tender beef, potatoes, carrots, and herbs simmered slowly for a comforting meal.

# What You'll Need:

→ Meats

01 - 3.3 lbs 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 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce (gluten-free if needed)

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ For Searing & Garnish

15 - 3 tbsp vegetable oil
16 - 2 tbsp fresh parsley, chopped (for garnish)

# Steps:

01 - Pat beef cubes dry, then season thoroughly with salt and pepper.
02 - Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer browned beef to a plate.
03 - Add onions and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for one minute to deepen flavor.
05 - Pour in Guinness stout if using, scraping the bottom of the pot to release browned bits. Let simmer for two minutes.
06 - Return beef to the pot. Add carrots, potatoes, bay leaves, dried thyme, dried rosemary, beef stock, and Worcestershire sauce. Stir to integrate all components evenly.
07 - Bring mixture to a gentle boil, reduce heat to low, cover, and simmer for 2 to 2.5 hours. Stir occasionally until beef is tender and vegetables are soft.
08 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert Insights:

01 -
  • The beef becomes so tender it barely needs teeth, and the potatoes soak up all that rich, savory broth.
  • It's the kind of meal that fills your apartment with the most inviting smell, hours before anyone eats.
  • One pot means less cleanup, and the flavors only get better if you reheat it the next day.
02 -
  • If your beef is still tough after two and a half hours, you either didn't brown it enough at the start or your heat is too high—low and slow is the only way this works.
  • Don't add the potatoes early thinking they'll cook through; they'll dissolve into mush and you'll have stew soup instead of actual stew.
  • Taste before serving, not while cooking—your palate changes as things simmer, and you might oversalt thinking you need more when the flavors are still settling.
03 -
  • Brown your meat in stages without crowding the pot—this is worth an extra five minutes and will change everything about the final flavor.
  • Use a Dutch oven or heavy pot that distributes heat evenly, so nothing burns on the bottom while the top is still cooking.
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