Irish Beef Vegetable Stew (Printable)
Tender beef chunks and root vegetables simmered slowly for a warm, savory meal.
# 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 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.
03 - In the same pot, add the onion, garlic, and celery. Sauté for 4-5 minutes until softened.
04 - Stir in the tomato paste and cook for 1 minute.
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 tender.
07 - To thicken the stew, stir in the cornstarch slurry and simmer uncovered for 5-10 minutes, until the stew reaches your desired consistency.
08 - Discard bay leaves and thyme sprigs. Taste and adjust seasoning. Serve hot, garnished with chopped fresh parsley.
# Cooking Tips:
01 -
- The Guinness creates depth that makes people ask whats your secret
- This stew tastes even better the next day, making it perfect for leftovers
02 -
- Patting the beef completely dry before searing makes the difference between golden brown and gray
- Browning in batches prevents the meat from steaming, which is crucial for developing deep flavor
03 -
- Let the stew cool completely before refrigerating so flavors concentrate overnight
- Skim any fat from the surface before reheating for a lighter result