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irish beef stew

Irish Beef Stew Recipe

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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 1 1/2 cups Guinness stout
  • 4 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 1 lb baby potatoes, halved
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 325°F (160°C). Season beef with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high. Brown beef in two batches, 4-5 minutes per side, until deeply colored. Transfer to a plate.
  2. Lower heat to medium. Add remaining 1 tbsp oil if needed, then cook onions 6-7 minutes until softened. Stir in garlic and tomato paste, cook 1 minute. Add flour and stir constantly for 2 minutes.
  3. Pour in Guinness, scraping up browned bits. Simmer 2 minutes. Add beef broth, bay leaves, thyme, and return beef with any juices.
  4. Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours. Stir in carrots, parsnips, and potatoes. Cover and cook another 60-75 minutes until beef is fork-tender.
  5. Remove bay leaves, season with salt and pepper, and ladle into bowls.

Notes

This stew tastes even better after a night in the fridge. If the gravy thickens too much on standing, thin it with a little broth when you reheat it.