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Irish Beef Stew St Patricks

Irish Beef Stew St Patricks

A hearty Irish beef stew featuring tender meat and root vegetables simmered in a rich broth.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 Number of Servings
Cuisine: Irish
Calories: 420
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 large potatoes, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and sliced
  • 2 stalks celery, sliced
  • 4 cups beef broth
  • 1 cup Guinness stout or other dark beer
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp sugar
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh parsley

Equipment

  • Dutch oven

Method
 

Instructions
  1. Toss beef cubes with flour, salt, and pepper in a large bowl until evenly coated.
  2. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed. Transfer browned beef to a plate.
  3. Add remaining oil to the pot. Sauté onion and garlic for 2–3 minutes until fragrant and translucent.
  4. Stir in tomato paste and cook for 1 minute to develop flavor.
  5. Add carrots, potatoes, parsnips, and celery. Stir to combine with aromatics.
  6. Return beef to the pot. Pour in beef broth and Guinness. Add Worcestershire sauce, bay leaves, thyme, rosemary, and sugar.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
  8. Discard bay leaves. Adjust seasoning with salt and pepper as needed.
  9. Ladle stew into bowls and garnish with chopped parsley. Serve hot with crusty bread.