Irish Beef Stew St Patricks
A hearty Irish beef stew featuring tender meat and root vegetables simmered in a rich broth.
Equipment
- Dutch oven
Ingredients
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 large potatoes, peeled and cut into 1-inch chunks
- 2 stalks celery, sliced
- 4 cups beef broth
- 1 cup Guinness stout or other dark beer
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp sugar
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
Instructions
- Toss beef cubes with flour, salt, and pepper in a large bowl until evenly coated.
- Heat 2 tbsp oil in a Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed. Transfer browned beef to a plate.
- Add remaining oil to the pot. Sauté onion and garlic for 2–3 minutes until fragrant and translucent.
- Stir in tomato paste and cook for 1 minute to develop flavor.
- Add carrots, potatoes, parsnips, and celery. Stir to combine with aromatics.
- Return beef to the pot. Pour in beef broth and Guinness. Add Worcestershire sauce, bay leaves, thyme, rosemary, and sugar.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
- Discard bay leaves. Adjust seasoning with salt and pepper as needed.
- Ladle stew into bowls and garnish with chopped parsley. Serve hot with crusty bread.