Warm Up with This Classic Irish Beef Stew
On
22/02/2025Reading time:
6 min
Summary:
This hearty Irish Beef Stew is the perfect comfort food, packed with tender beef, hearty vegetables, and rich flavors. Simmered with Guinness for an authentic touch, this one-pot dish is both satisfying and easy to make. Serve it with Irish soda bread to soak up every delicious bite!
Irish Beef Stew
If you want a nutritious beef stew that’s both comforting and flavorful, this recipe is just what you need. This hearty one-pot Irish beef stew is loaded with vegetables and rich, meaty goodness. For an authentic touch, prepare it with Guinness, a dark and malty Irish stout. Pair it with Irish soda bread to soak up every last bit!
Ingredients
2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
¾ teaspoon salt
½ teaspoon ground pepper
2 tablespoons canola oil, divided
1 small yellow onion, chopped
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 tablespoon tomato paste
1 (12 fluid ounce) bottle stout beer (such as Guinness)
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1 ½ pounds baby Yukon Gold potatoes, halved
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Directions
Season the beef generously with salt and pepper. In a large, heavy pot, heat 1 tablespoon of oil over medium-high heat. Add half of the beef and sear for about 3 minutes per side until browned on 2 or 3 sides. Transfer to a bowl and repeat with the remaining beef, adding another tablespoon of oil.
Using the drippings in the pot, sauté the onion, carrots, and celery, stirring frequently, until they begin to soften, about 4 minutes. Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the beer and add thyme, scraping up any browned bits from the bottom of the pot. Let the liquid reduce slightly for about 2 minutes. Return the beef along with any juices from the bowl, then pour in the broth. Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover, and let it simmer for about 1 hour and 10 minutes until the beef is mostly tender.
Add the potatoes, cover, and continue cooking for another 15–20 minutes until both the beef and potatoes are fully tender. In a small bowl, whisk together cornstarch and cold water. Turn the heat to high, stir in the cornstarch mixture, and cook for about 2 minutes, stirring constantly, until the stew thickens. Remove from heat, stir in parsley, and garnish with extra parsley if desired.