Description
This classic Irish beef stew features tender chunks of beef chuck simmered with sweet onions, carrots, celery, and hearty root vegetables like potatoes and parsnips. The rich broth is enhanced with beef stock, Guinness stout beer, red wine, Worcestershire sauce, and aromatic herbs, creating a deeply flavorful and comforting dish perfect for cozy meals.
Ingredients
Scale
Meat & Seasonings
- 2 ½ pounds boneless beef chuck, trimmed of hard fat and cut into 2-inch chunks
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Vegetables
- 2 medium sweet onions, chopped
- 3 carrots, peeled and cut into 1/2-inch thick pieces
- 2 stalks celery, cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 2 small yellow potatoes, peeled and cut into 2 1/2-inch cubes
- 1 parsnip, peeled and cut into 2 1/2-inch cubes
- 2 tablespoons chopped fresh parsley
Liquids & Sauces
- 3 cups low-sodium beef broth
- 2 cups water
- 1 cup Guinness stout beer
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
Other
- 2 beef bouillon cubes, crumbled
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Heat Oil and Brown Beef: Warm the extra-virgin olive oil in a heavy-bottomed pot over high heat until very hot. Pat the beef dry, season with kosher salt and black pepper, then add the beef chunks in batches. Brown the beef well on all sides, transferring to a plate as you go.
- Sauté Vegetables: Lower the heat to medium. If the pot looks dry, add a little more oil. Add chopped onions, carrots, and celery, sautéing for about 5 minutes until the vegetables soften. Stir in the minced garlic and cook for 30-60 seconds until fragrant.
- Add Flour: Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
- Deglaze and Combine Liquids: Slowly pour in the low-sodium beef broth while whisking to dissolve the flour. Add water, Guinness stout beer, red wine, Worcestershire sauce, crumbled beef bouillon cubes, and tomato paste. Mix well to combine all ingredients.
- Add Herbs and Return Beef: Toss in bay leaves and thyme sprigs. Return the browned beef to the pot along with any juices collected. The liquid level should just cover the meat and vegetables.
- Simmer Stew: Cover the pot with a lid and reduce heat to medium-low to maintain a gentle simmer. Cook for about 2 hours until the beef is tender and flavors have melded.
- Add Root Vegetables and Continue Cooking: Add the peeled and cubed potatoes and parsnip. Simmer uncovered for an additional 20 to 25 minutes until the vegetables and beef are very tender and the sauce has slightly thickened and reduced.
- Finish and Serve: Skim off any excess fat from the surface if desired. Remove and discard the bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper as needed. Ladle the stew into bowls, sprinkle with fresh chopped parsley, and serve hot with crusty bread if desired.
Notes
- This Irish beef stew recipe combines tender beef, root vegetables, and a rich broth made with Guinness and red wine for a hearty, comforting meal.
- Using a heavy-bottomed pot ensures even heat distribution for proper browning and simmering.
- You can substitute fresh thyme with dried thyme if fresh is unavailable.
- For a thicker stew, allow it to simmer uncovered for a longer time after adding the potatoes and parsnip.
- Leftovers taste even better the next day as flavors continue to develop.
Nutrition
- Serving Size: 1 serving
- Calories: 433 kcal
- Sugar: 8 g
- Sodium: 746 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 98 mg
