Description
This hearty Irish stew is ideal for a cozy dinner, packed with protein and rich flavors!
Ingredients
Scale
- 2 lbs beef chuck cut into cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 11.2 oz Guinness stout
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by patting the beef cubes dry with paper towels. This step is crucial because it helps achieve a beautiful browning when searing the meat. Season the beef generously with salt and black pepper. This simple seasoning allows the meat’s natural flavors to shine through.
- In your Dutch oven, heat the olive oil and butter over medium-high heat until hot and shimmering. Begin adding the beef in batches to avoid overcrowding the pot, which can cause steaming instead of searing. Cook each batch for about 4-5 minutes until browned on all sides. Remove the seared beef and set it aside.
- In the same pot, add the chopped onions and garlic. Sauté them for about 3-4 minutes until the onions become translucent and fragrant.
- Stir in the tomato paste and flour. This mixture will help thicken your stew while adding a hint of sweetness from the tomato paste. Cook this for another minute, stirring well to combine the ingredients.
- Next, pour in the Guinness stout. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot.
- Return the seared beef to the pot, followed by the beef broth and Worcestershire sauce. Stir in dried thyme, dried rosemary, salt, and pepper to taste.
- Add the chopped carrots and sliced celery into the pot.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and allow it to simmer for about 1.5 hours.
- After 1.5 hours, add the cubed potatoes to the pot. Stir them in and continue to cook for an additional 30-40 minutes until the potatoes are fork-tender.
- Finally, taste the stew and adjust the seasoning if needed—consider adding more salt, pepper, or even a pinch of sugar to balance the flavors.
- Once ready, sprinkle fresh parsley on top for a pop of color and a hint of freshness. Ladle the Irish Guinness Beef Stew into bowls and serve hot.
Notes
If you find your stew is too thick, simply add more beef broth to reach your desired consistency. Make sure to taste the stew before serving and adjust seasonings as necessary.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 800 mg
- Protein: 45 g