Description
Hearty Irish beef stew simmers with tender meat, root vegetables, and Guinness-infused broth. Comforting flavors meld together, creating a soul-warming dish you’ll savor with each spoonful.
Ingredients
Scale
Meat:
- 2 pounds beef chuck (cubed)
Vegetables:
- 4 medium potatoes (peeled and cubed)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 onion (diced)
- 3 garlic cloves (minced)
Seasonings and Liquids:
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons worcestershire sauce
- 2 bay leaves
- 1 teaspoon thyme (fresh or dried)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the beef by coating each cube with seasoned flour, ensuring an even, light dusting that will help create a rich, golden crust during searing.
- Heat olive oil in a heavy-bottomed pot over medium-high heat until shimmering. Carefully place floured beef cubes into the hot pan, allowing each piece to develop a deep, caramelized exterior without overcrowding.
- Transfer browned meat to a plate, leaving behind flavorful browned bits at the bottom of the pot. Add chopped onions, minced garlic, diced carrots, and sliced celery, stirring frequently until vegetables become translucent and slightly softened.
- Deglaze the pot with beef broth, scraping up the concentrated flavor deposits. Incorporate tomato paste, Worcestershire sauce, bay leaves, and fresh thyme, creating a robust aromatic base.
- Return seared beef to the pot, submerging the meat completely in the liquid. Bring the mixture to a gentle boil, then reduce heat to low, covering and allowing the stew to simmer for approximately 1.5 hours at 325°F.
- During the final 30 minutes of cooking, introduce cubed potatoes, ensuring they become tender but not mushy. Stir occasionally to prevent sticking and promote even cooking.
- Once meat is fork-tender and potatoes are soft, remove bay leaves and thyme sprigs. Taste and adjust seasoning if needed before serving in warm bowls alongside crusty bread or rice.
Notes
- Choose tough, marbled cuts like chuck roast for maximum flavor and tenderness in your beef stew.
- Pat beef cubes completely dry before seasoning to ensure perfect browning and develop rich caramelized exterior.
- Use a heavy-bottomed Dutch oven or cast-iron pot to distribute heat evenly and prevent burning during searing and simmering.
- Customize the stew by adding red wine or dark beer instead of some beef broth for deeper, more complex flavor profile.
- Make this dish gluten-free by substituting all-purpose flour with cornstarch or gluten-free flour blend when dredging beef.
- Enhance nutritional value by incorporating additional root vegetables like parsnips or turnips during the last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg