Irish Beef Stew Recipe (Print Version)
# Ingredients:
→ For the Beef
01 -
3 pounds boneless beef chuck, cut into chunks
02 -
3/4 cup all-purpose flour
03 -
1/4 cup vegetable oil
→ Aromatics & Seasonings
04 -
3 cloves garlic, minced
05 -
1/3 cup tomato paste
06 -
3 and 1/4 teaspoons salt
07 -
2 teaspoons ground black pepper
08 -
2 bay leaves
09 -
2 teaspoons fresh rosemary, finely chopped
10 -
1 teaspoon fresh thyme, finely chopped
11 -
1 tablespoon brown sugar
→ Liquids
12 -
11.2 ounce bottle Guinness beer
13 -
5 cups beef broth
14 -
1 and 1/2 tablespoons apple cider vinegar
→ Vegetables
15 -
2 large yellow onions, peeled and cut into 1-inch pieces
16 -
1 pound baby potatoes, halved
17 -
6 large carrots, peeled and cut diagonally into 1-inch chunks
→ For Thickening & Garnish
18 -
3 teaspoons cornstarch
19 -
1 teaspoon water
20 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Mix together the flour with 1 teaspoon of salt and 1 teaspoon of black pepper in a wide, shallow dish. Coat each piece of beef in this seasoned flour mixture, then shake off any extra.
02 -
Heat half your oil in a large dutch oven over medium-high heat until it starts to shimmer, about 2 minutes. Working in batches so you don't crowd the pan, add the beef pieces and let them develop a nice brown crust on all sides. Transfer the browned meat to a plate and continue with the remaining batches, adding a bit more oil between each one.
03 -
Toss the minced garlic and tomato paste into the hot pot. Stir constantly as it cooks for about 2 minutes until it turns a deep rusty red color. Pour in the apple cider vinegar and Guinness, then scrape up all those delicious brown bits stuck to the bottom of the pot with a wooden spoon.
04 -
Return all the browned beef back into the pot. Pour in the beef broth, then add the bay leaves, rosemary, thyme, and the rest of your salt and pepper. Bring everything to a boil, then turn the heat way down so it's barely simmering. Cover the pot partially and let it cook gently for 2 and a half hours, giving it a stir every now and then. Keep the heat low—you want gentle bubbles, not a rolling boil.
05 -
Stir in the brown sugar, onion chunks, halved potatoes, and carrot pieces. Continue cooking for another hour, stirring occasionally, until the vegetables are tender and easily pierced with a fork.
06 -
Whisk together the cornstarch and water in a small cup until smooth. Pour this slurry into the stew and stir well. Let it cook for about 5 minutes until the broth thickens up nicely. Taste your stew and add more salt and pepper if needed.
07 -
Ladle the hot stew into bowls and sprinkle fresh chopped parsley on top before serving. Enjoy with crusty bread!
# Notes:
01 -
This hearty Irish stew is perfect for St. Patrick's Day celebrations or any cold winter evening when you need serious comfort food.
02 -
The Guinness beer adds a rich, malty depth to the broth that makes this stew truly special.
03 -
Make sure to keep the stew at a very gentle simmer during the long cooking time—boiling will make the beef tough.
04 -
The cornstarch slurry at the end helps create that perfect thick, gravy-like consistency.