Irish Beef Stew Hearty (Print version)

Tender beef and vegetables slowly simmered in a rich, savory broth for a comforting classic Irish meal.

# What You'll 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 required)
08 - 1 bottle (11.2 fl oz) Guinness stout or other dark beer (optional, omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce (gluten-free if required)

→ Herbs & Spices

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

→ For Searing & Garnish

15 - 3 tablespoons vegetable oil
16 - 2 tablespoons fresh parsley, chopped (for garnish)

# Directions:

01 - Pat beef cubes dry and season generously with salt and black pepper.
02 - Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, adding more oil as needed. Transfer browned beef to a plate.
03 - Add chopped onions and sliced celery to the pot; cook while stirring for approximately 5 minutes until softened. Add minced garlic and cook an additional minute.
04 - Stir in tomato paste and cook for one minute to develop flavor.
05 - Pour in Guinness stout (if using) to deglaze, scraping up brown bits from the bottom. Simmer for 2 minutes.
06 - Return browned beef to the pot. Add carrots, potatoes, bay leaves, dried thyme, dried rosemary, beef stock, and Worcestershire sauce. Stir well to combine.
07 - Bring mixture to a gentle boil, reduce heat to low, cover, and simmer for 2 to 2.5 hours. Stir occasionally until beef is fork-tender and vegetables are soft.
08 - Remove bay leaves. Adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert Tips:

01 -
  • The beef becomes so tender it dissolves on your tongue with practically zero effort.
  • One pot means one cleanup, and your kitchen smells incredible for hours afterward.
  • It's the kind of comfort food that tastes even better the next day.
02 -
  • Brown the beef properly—don't skip this or rush it, because those crusty bits flavor the entire stew and make it taste deep and complex instead of flat.
  • Resist the urge to add the vegetables early; they'll fall apart into mush if they cook for the full time the beef needs.
  • Always remove the bay leaves before serving—I learned this the hard way at a dinner party, and my guests did too.
03 -
  • Brown the beef in a screaming-hot pot without moving it around—patience with the sear makes all the difference in the final depth of flavor.
  • Taste and adjust seasoning only at the very end; flavors concentrate as the stew simmers, and early seasoning often becomes too salty.
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