Irish Beef and Vegetables (Printable)
A comforting blend of tender beef, root vegetables, and herbs simmered to rich, hearty perfection.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 3 cloves garlic, minced
05 - 3 large carrots, peeled and sliced
06 - 3 celery stalks, sliced
07 - 3 medium potatoes, peeled and cut into chunks
08 - 2 parsnips, peeled and sliced
09 - 7 oz turnip, peeled and diced
→ Liquids
10 - 5 cups beef stock
11 - 1 2/3 cups Guinness stout (optional, replace with more stock if desired)
12 - 2 tbsp tomato paste
13 - 2 tsp Worcestershire sauce
→ Spices & Herbs
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
→ To Finish
18 - 2 tbsp chopped fresh parsley
# Directions:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper. Brown meat in batches without overcrowding, transferring seared pieces to a plate.
02 - In the same pot, add chopped onions and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste until well combined. Add carrots, celery, potatoes, parsnips, and turnip. Cook vegetables for 3-4 minutes, stirring occasionally to coat with tomato mixture.
04 - Return browned beef to the pot. Pour in beef stock and Guinness if using. Add Worcestershire sauce, bay leaves, thyme, and rosemary. Stir thoroughly to distribute seasonings evenly.
05 - Bring liquid to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until beef is fork-tender and vegetables are cooked through completely.
06 - Remove and discard bay leaves. Taste stew and adjust seasoning with additional salt and pepper as needed.
07 - Ladle hot stew into bowls. Garnish generously with chopped fresh parsley and serve immediately.
# Cooking Tips:
01 -
- This stew rewards you with deep, complex flavors that only come from low and slow cooking
- Its one of those forgiving recipes that adapts to whatever root vegetables you have on hand
02 -
- Rushing the browning step sacrifices the complex flavors that make this stew exceptional
- The stew often tastes even better the next day as flavors continue to meld
03 -
- Cut all vegetables into similar sizes so they cook evenly
- Let the stew rest for 15 minutes before serving for the best texture