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Irish Beef Stew

Irish beef stew made with browned chuck cubes, stout gravy, and a long simmer for tender meat and chunky vegetables. Finished with fresh parsley for a bright, hearty bowl of stew.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Cuisine: Irish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 1 onion Large; chopped.
  • 3 cloves garlic Minced.
  • 2 tbsp tomato paste
  • 1 cup Irish stout
  • 4 cup beef broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
Vegetables
  • 2 lb potatoes Cut into large chunks.
  • 4 carrots Cut into chunks.
  • 2 celery stalks Sliced.
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper, then toss with the all-purpose flour to coat. Brown in batches in the vegetable oil in a Dutch oven over medium-high heat until well browned on multiple sides, using a single layer so the pieces sear instead of steam.
Build the stout gravy
  1. Add the chopped onion to the Dutch oven and cook for 5 minutes, stirring, until softened. Stir in the minced garlic and tomato paste and cook for 1 minute, then add the Irish stout and scrape the bottom to release browned bits.
  2. Pour in the beef broth, then add dried thyme, dried rosemary, and bay leaves. Cover and simmer at a gentle bubbling over medium-low heat for 1 1/2 hours.
Simmer until tender
  1. Stir in the potatoes, carrots, and sliced celery. Cover and simmer for 45-60 minutes, until the vegetables are tender and the stew looks thick and cohesive.
  2. Remove the bay leaves and finish by stirring in the chopped fresh parsley right before serving. Rest the stew for 5 minutes off the heat so the gravy thickens slightly as it settles.

Notes

For the best texture, brown the beef in batches so each cube sears; overcrowding leads to gray meat and thinner gravy. Store leftovers in the refrigerator up to 4 days in a covered container. Freeze up to 3 months; thaw overnight in the fridge and reheat gently. For a lighter option, use low-sodium beef broth and trim any excess fat from the beef before cubing.