Description
This traditional Irish Beef Stew features tender chunks of beef chuck simmered with carrots, celery, parsnips, and potatoes in a rich broth made with Guinness stout, red wine, and beef stock. Enhanced with fresh herbs and cooked slowly to perfection, this comforting stew offers a hearty and flavorful meal perfect for chilly days.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 & 1/2 pounds boneless beef chuck, trimmed of hard fat, cut into 2-inch chunks
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 medium sweet onions, chopped
- 3 carrots, peeled and cut into 1/2-inch thick pieces
- 2 stalks celery, cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 2 cups water
- 1 cup Guinness stout beer
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 beef bouillon cubes, crumbled
- 3 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs thyme (or 1 teaspoon dried thyme)
- 2 small yellow potatoes, peeled and cut into 2 1/2-inch cubes
- 1 parsnip, peeled and cut into 2 1/2-inch cubes
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oil: Warm oil in a heavy bottomed pot over high heat until very hot, preparing the pot for browning the beef.
- Season and brown the beef: Pat beef dry and sprinkle with salt and pepper. Add beef in batches to the pot and brown well on all sides. Transfer browned beef to a plate and repeat until all beef is browned.
- Sauté vegetables: Lower heat to medium. If the pot looks dry, add a touch more oil. Stir in onions, carrots, and celery, sautéing for 5 minutes until vegetables soften. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour: Sprinkle flour over the vegetables and stir continuously for 1 minute to cook off the raw flour taste.
- Add liquids and flavorings: Slowly pour in beef broth while whisking to dissolve the flour. Add water, Guinness stout beer, red wine, Worcestershire sauce, crumbled beef bouillon cubes, and tomato paste. Mix well to combine all flavors.
- Add herbs: Toss in bay leaves and thyme sprigs for aromatic flavor infusion.
- Simmer the stew: Return browned beef along with juices to the pot, ensuring the liquid covers the beef. Cover pot with a lid, adjust heat to medium-low, and let it gently simmer for 2 hours until the beef is tender.
- Add root vegetables: Add potatoes and parsnip cubes and simmer uncovered for another 20-25 minutes until potatoes, parsnips, and beef are very tender and the sauce has thickened slightly.
- Finish and serve: Skim off any fat from the surface if desired. Discard bay leaves and thyme sprigs. Adjust salt and pepper as needed. Ladle stew into bowls, garnish with fresh chopped parsley, and serve warm with crusty bread if desired.
Notes
- This Irish beef stew combines tender beef and root vegetables in a flavorful broth enriched with Guinness and red wine, producing a rich and hearty dish.
- For best results, brown the beef in batches to ensure proper searing and rich flavor development.
- Simmer the stew gently to avoid toughening the meat and to develop deep, savory flavors.
- Skimming fat after cooking results in a clearer and less greasy stew.
- Serve with crusty bread or Irish soda bread for a traditional accompaniment.
Nutrition
- Serving Size: 1 serving
- Calories: 433 kcal
- Sugar: 8 g
- Sodium: 746 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 98 mg
