Hearty Irish Beef and Potato Stew
Hearty Irish Beef and Potato Stew
Ingredients
For the Beef
- 1 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and cut into 1/2-inch pieces
- 2 celery stalks, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- 1 1/2 pounds potatoes, Yukon Gold or red, peeled and cut into 1-inch cubes
- 1 tablespoon fresh thyme, chopped
For the Liquids and Seasoning
- 4 cups beef broth
- 1 cup Guinness stout
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 bay leaf
For Thickening and Garnish
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons cold water, optional, for thickening
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides. Do not overcrowd the pot; this ensures a good sear. Remove browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Stir in the tomato paste and Worcestershire sauce.
⏱️ 3 min
- 5
Return the browned beef to the pot. Add the beef broth, bay leaf, and fresh thyme. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 1 1/2 hours, or until the beef is very tender.
⏱️ 90 min
- 6
Add the cubed potatoes to the pot. Stir gently to combine. Increase the heat slightly to return to a simmer, then reduce heat to low, cover, and continue to cook for another 30 to 45 minutes, or until the potatoes are fork-tender.
⏱️ 45 min
- 7
If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering stew and cook for 2 to 3 minutes, stirring constantly, until the stew has thickened to your desired consistency.
⏱️ 5 min
- 8
Remove the bay leaf before serving. Ladle the hearty Irish beef and potato stew into bowls. Garnish generously with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Irish Beef and Potato Stew
Ingredients
For the Beef
- 1 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and cut into 1/2-inch pieces
- 2 celery stalks, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- 1 1/2 pounds potatoes, Yukon Gold or red, peeled and cut into 1-inch cubes
- 1 tablespoon fresh thyme, chopped
For the Liquids and Seasoning
- 4 cups beef broth
- 1 cup Guinness stout
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 bay leaf
For Thickening and Garnish
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons cold water, optional, for thickening
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides. Do not overcrowd the pot; this ensures a good sear. Remove browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Stir in the tomato paste and Worcestershire sauce.
⏱️ 3 min - 5
Return the browned beef to the pot. Add the beef broth, bay leaf, and fresh thyme. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 1 1/2 hours, or until the beef is very tender.
⏱️ 90 min - 6
Add the cubed potatoes to the pot. Stir gently to combine. Increase the heat slightly to return to a simmer, then reduce heat to low, cover, and continue to cook for another 30 to 45 minutes, or until the potatoes are fork-tender.
⏱️ 45 min - 7
If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering stew and cook for 2 to 3 minutes, stirring constantly, until the stew has thickened to your desired consistency.
⏱️ 5 min - 8
Remove the bay leaf before serving. Ladle the hearty Irish beef and potato stew into bowls. Garnish generously with fresh chopped parsley.
⏱️ 2 min