Irish Beef Stew is a comforting and hearty dish that embodies the rich culinary traditions of Ireland. This classic stew is renowned for its simplicity, yet it delivers robust flavors and a satisfying warmth, making it a staple in Irish households and a cherished comfort food worldwide.
At the heart of this dish is tender chunks of beef, often marinated and seared to enhance their flavor. The beef is then simmered in a savory broth along with an array of vegetables, such as carrots, potatoes, onions, and sometimes celery, imparting a wholesome and well-balanced taste. The slow-cooking process allows the ingredients to meld together, creating a luscious, thick broth that coats each element with savory goodness.
Key to the distinctive flavor profile of Irish Beef Stew is often a generous addition of Irish stout or beer, which not only adds depth but also tenderizes the meat, resulting in a melt-in-your-mouth texture. Fragrant herbs like thyme and bay leaves contribute to the stew’s aromatic character, enhancing the overall dining experience.
Traditionally served during colder months, Irish Beef Stew is a comforting dish that brings people together around the dinner table. It’s often enjoyed with a side of crusty bread or Irish soda bread to soak up the flavorful broth. Whether served for a cozy family dinner or as a centerpiece for festive occasions, Irish Beef Stew is a timeless and heartwarming culinary delight.
- 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 springs thyme (or 1 teaspoon dried)
- 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
- Warm oil in a heavy-bottomed pot over high heat until very hot.
- Pat beef dry and sprinkle with the salt and pepper.
- Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef.
- Lower heat to medium. If the pot looks dry, add a touch more oil.
- Stir in the onion, carrots, and celery; sauté for 5 minutes until vegetables have softened. Add garlic and cook for 30-60 seconds until fragrant.
- Add flour and stir for 1 minute to cook off.
- Slowly pour in the beef broth and whisk to combine until the flour dissolves.
- Add in the water, Guinness beer, red wine, Worcestershire, beef bouillon cubes, and tomato paste; mix well.
- Toss in the bay leaves and thyme.
- Return beef to the pot (including any juices). Liquid level should just cover.
- Cover with a lid, adjust heat to medium-low so it’s a gentle simmer. Cook for 2 hours until the beef is tender.
- Add in the potatoes and parsnips; simmer for another 20-25 minutes (without the lid) until the potatoes, parsnips, and beef are very tender, the sauce has reduced, and thickened slightly.
- Skim off fat on the surface, if desired. Discard bay leaves and thyme.
- Adjust salt and pepper, to taste, if necessary.
- Ladle into bowls, sprinkle with some fresh chopped parsley, and enjoy with crusty bread, if desired.