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Irish Beef Stew Recipe

Irish Beef Stew Recipe
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A hearty and flavorful Irish Beef Stew featuring tender beef, root vegetables, and the rich depth of Guinness stout.

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 lbs beef stew meat, cut into 1.5-inch cubes
  • 1 large onion, chopped
  • 3 carrots, peeled and thickly sliced
  • 3 celery stalks, thickly sliced
  • 2 cloves garlic, minced
  • 1.5 cups Guinness stout or other dark beer
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 lbs small red potatoes, quartered (or other potatoes, peeled and diced)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Pat beef stew meat dry with paper towels. Season with salt and pepper. Brown beef in batches, about 3-4 minutes per side, then remove from pot and set aside.
  3. Add remaining 1 tablespoon olive oil to the pot. Add chopped onion, carrots, and celery. Cook, scraping up any browned bits from the bottom of the pot, until vegetables are softened, about 8-10 minutes.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in tomato paste, dried thyme, and bay leaf. Cook for 1 minute.
  6. Pour in Guinness stout, scraping the bottom of the pot to loosen any remaining browned bits. Bring to a simmer and cook for 2-3 minutes, allowing alcohol to cook off slightly.
  7. Return beef to the pot. Add beef broth and potatoes. Ensure liquid mostly covers the ingredients; add more broth if needed.
  8. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 to 3 hours, or until beef is very tender.
  9. Remove bay leaf. Taste and season with salt and pepper as needed.
  10. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

  • For a richer flavor, you can marinate the beef in the Guinness overnight before cooking.
  • If you don’t have Guinness, a dark ale or a rich beef broth can be substituted, though the flavor profile will be different.
  • Ensure the beef is well-browned for the best flavor development.
  • The long, slow cooking time is crucial for tenderizing the beef.

Nutrition

Find it online: https://www.masterthecook.com/irish-beef-stew-recipe/