St. Patricks Irish Beef Stew (Printable)
Tender beef and root veggies simmered in a rich broth for a hearty, comforting dish.
# What You Need:
→ Beef Preparation
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 2 tbsp all-purpose flour
03 - 1 tsp salt
04 - ½ tsp black pepper
→ Vegetables
05 - 3 tbsp vegetable oil
06 - 1 large yellow onion, diced
07 - 3 cloves garlic, minced
08 - 3 large carrots, peeled and cut into 1-inch pieces
09 - 3 large potatoes, peeled and cut into 1-inch chunks
10 - 2 parsnips, peeled and sliced
11 - 2 stalks celery, sliced
→ Liquid and Seasonings
12 - 4 cups beef broth
13 - 1 cup Guinness stout or other dark beer
14 - 2 tbsp tomato paste
15 - 2 tsp Worcestershire sauce
16 - 2 bay leaves
17 - 1 tsp dried thyme
18 - ½ tsp dried rosemary
19 - ½ tsp sugar
20 - Salt and pepper to taste
→ Finishing
21 - 2 tbsp chopped fresh parsley
# How To Make:
01 - Toss beef cubes with flour, 1 tsp salt, and ½ tsp pepper in a large bowl until evenly coated.
02 - Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed. Transfer browned beef to a plate.
03 - Add remaining oil to the pot. Sauté onion and garlic for 2-3 minutes until fragrant and translucent.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Add carrots, potatoes, parsnips, and celery. Stir to combine with aromatics.
06 - Return beef to pot. Pour in beef broth and Guinness. Add Worcestershire sauce, bay leaves, thyme, rosemary, and sugar.
07 - Bring to 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.
08 - Discard bay leaves. Adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped parsley. Serve hot with crusty bread.
# Expert Tips:
01 -
- The beer creates an earthy richness you just cannot get from broth alone
- This is one of those rare stews that actually tastes better the next day
- The vegetables become melt in your mouth tender while holding their shape
02 -
- Rushing the browning step is the biggest mistake you can make with this stew
- The stew is done when the beef offers zero resistance to a fork
- Letting it rest for 10 minutes before serving allows the flavors to settle
03 -
- Cutting all vegetables to the same size ensures even cooking
- A heavy Dutch oven is worth the investment for dishes like this