Irish Beef Stew Hearty Comfort (Print version)

Tender beef, potatoes, carrots, and herbs simmered slowly for rich, comforting Irish fare.

# What You 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)

# How to Make:

01 - Pat beef cubes dry and season evenly with salt and pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding more oil if necessary. Transfer browned beef to a plate.
03 - Add chopped onions and sliced celery to the pot. Cook, stirring frequently, until softened, about 5 minutes. Add minced garlic and cook an additional minute.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Pour in Guinness (if using), scraping up browned bits from the pot’s bottom. Simmer gently for 2 minutes.
06 - Return browned beef to the pot. Add carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir thoroughly to combine.
07 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
08 - Remove bay leaves. Taste stew and adjust seasoning with salt and pepper as needed.
09 - Ladle hot stew into bowls and garnish with chopped fresh parsley.

# Expert tips:

01 -
  • The beef gets so tender it falls apart with a spoon, and somehow the broth becomes silky and rich without any cream.
  • It's a one-pot meal that actually tastes better the next day, which means less work and more relaxation.
  • This stew has fed my skeptical friends who swear they don't like stew, and they've all asked for seconds.
02 -
  • Don't skip the searing step—it takes 10 minutes but creates the deep, rich flavor that makes this stew taste like it simmered for hours instead of just 2.5.
  • If your stew tastes flat at the end, it's usually salt—add it gradually and taste between pinches, as salt brings everything into focus.
  • The stew thickens slightly as it cools, so don't panic if it looks thinner than expected while it's still hot.
03 -
  • Brown the beef in two batches rather than one—overcrowding the pot drops the temperature and prevents proper searing, which costs you flavor.
  • Save a spoonful of the herbs to stir in at the end for a fresh brightness that the long-simmered ones can't provide.
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