Irish Beef Vegetable Stew (Printer-friendly)

Tender beef and root vegetables simmered in a savory broth with herbs for a comforting dish.

# What You’ll Need:

→ Meats

01 - 2.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 parsnips, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 medium onions, chopped
07 - 3 cloves garlic, minced

→ Liquids

08 - 5 cups beef stock (gluten-free if needed)
09 - 12 oz Irish stout beer (optional, or substitute with more stock)
10 - 2 tbsp tomato paste

→ Herbs & Seasonings

11 - 2 tsp fresh thyme leaves (or 1 tsp dried)
12 - 2 bay leaves
13 - 1 tbsp Worcestershire sauce (gluten-free if needed)
14 - Salt and freshly ground black pepper, to taste

→ For Browning & Finishing

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

# How to Make It:

01 - Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Pat beef cubes dry and season with salt and pepper. Brown the beef in batches, turning until well browned on all sides. Transfer browned beef to a plate; add more oil as needed.
02 - Lower heat to medium. Add onions, celery, and garlic; sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
03 - Return beef and any juices to the pot. Add carrots, potatoes, parsnips, thyme, and bay leaves. Pour in beef stock and stout. Stir in Worcestershire sauce.
04 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
05 - Remove lid in the last 20 minutes to thicken stew, if desired. Discard bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • The stout beer adds an incredible depth that transforms ordinary beef broth into something rich and complex
  • This stew tastes even better the next day, making it perfect for batch cooking and leftovers throughout the week
02 -
  • Patting the beef completely dry before seasoning is crucial—any moisture will steam instead of brown and you'll miss out on all that flavor
  • Don't rush the browning step or overcrowd the pot, those browned bits are what make the stew taste professionally crafted
03 -
  • Make this a day ahead if possible—the flavors meld and intensify overnight in the refrigerator
  • If the stew seems too thin at the end, remove the solid ingredients and reduce the liquid on the stove before returning everything to the pot

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