Irish Beef Stew Hearty (Printable version)

A comforting blend of tender beef, root vegetables, and herbs simmered to perfection.

# What you need:

→ Meats

01 - 3.3 lbs beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 4 large potatoes, peeled and cut into chunks
03 - 4 large carrots, peeled and sliced
04 - 2 large onions, chopped
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 5 cups beef stock (gluten-free if needed)
08 - 1 bottle Guinness stout or other dark beer, optional
09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce (gluten-free if needed)

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ For Searing & Garnish

15 - 3 tbsp vegetable oil
16 - 2 tbsp fresh parsley, chopped

# Steps to follow:

01 - Pat beef cubes dry and season evenly with salt and pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed. Transfer browned beef to a plate.
03 - Add onions and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook, stirring, for one minute to deepen flavor.
05 - Pour in Guinness stout if using, scraping the bottom to release browned bits. Let simmer for 2 minutes to reduce slightly.
06 - Return beef to the pot, then add carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir well to combine.
07 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is tender and vegetables are soft.
08 - Remove bay leaves. Taste and adjust seasoning as needed with salt and pepper.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert tips:

01 -
  • The beef dissolves into tender surrender after hours of slow cooking, no fancy techniques required.
  • You get a genuinely rich, glossy broth without cream or fussing, just time and good ingredients doing their job.
  • It actually tastes better the next day, which means less panic about timing and more room for life to happen.
02 -
  • If your beef is still tough after 2.5 hours, your heat was too high and you've been boiling instead of simmering—low and patient wins every time.
  • The stew thickens as it cools, so if it looks a touch thin when hot, don't panic; it will set up overnight in the fridge.
  • Guinness adds complexity but isn't essential—I've made this with red wine, without any alcohol, and it's reliably good every way.
03 -
  • Don't feel pressure to use Guinness; water or beef stock does the job just fine, and sometimes the stew is better for its absence.
  • If you make this in a regular pot instead of a Dutch oven, just use a lid or tight foil—the shape doesn't matter, the slow cooking does.
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