Description
Irish Beef Stew is the ultimate comfort food, featuring tender chunks of browned beef, carrots, and onions simmered in a rich, savory gravy with Guinness, garlic, tomato paste, and fresh thyme. Slowly cooked in the oven until the beef is fall-apart tender, this hearty stew is perfect served with creamy mashed potatoes or Colcannon.
Ingredients
- 2 and 1/2 pounds beef chuck roast, cut into 2-inch pieces
- 1 tablespoon kosher salt, divided (use less if using table salt)
- 2 tablespoons light olive oil or vegetable oil
- 1 large onion, chopped
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, smashed and minced
- 1/4 cup tomato paste
- 8 medium or large carrots, peeled and cut into large chunks
- 3 tablespoons flour
- 14 to 16 ounces Guinness stout beer
- 3 cups water
- 1 tablespoon Better Than Bouillon beef base
- 2 bay leaves
- 4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
Instructions
- Pat the chuck roast dry with paper towels. Cut it into approximately 2-inch pieces and season with 1 teaspoon of kosher salt.
- Heat a heavy Dutch oven or oven-safe pot over medium-high heat for at least 2 minutes. Add 1 tablespoon of oil.
- Working in batches, arrange the beef pieces in the hot pot with space between them. Sear for about 2 minutes per side until deeply browned. Season the other sides with the remaining salt as you cook. Transfer the browned beef to a plate and repeat with the remaining pieces.
- Preheat the oven to 325°F (165°C).
- Prepare the vegetables by chopping the onion, mincing the garlic, and peeling and cutting the carrots into large chunks.
- Place the empty pot over medium heat. Add the remaining tablespoon of oil if the pot looks dry.
- Add the chopped onion, black pepper, and a little additional kosher salt. Sauté for about 3 minutes, until softened and lightly browned.
- Add the minced garlic and sauté for 1 minute.
- Stir in the tomato paste and cook for about 1 minute.
- Add the carrots and sprinkle with the flour. Stir for about 1 minute to coat the vegetables.
- Pour in the Guinness, followed by the water and beef base. Stir until combined.
- Return the browned beef and any accumulated juices to the pot. Add the bay leaves and thyme.
- Cover the pot and bring the mixture to a simmer over high heat.
- Once bubbling, remove the pot from the heat and make sure the lid is tightly secured.
- Transfer the covered pot to the center of the preheated oven and cook for 2 hours and 30 minutes.
- Check the beef with a fork. It should be extremely tender and easy to pull apart. If needed, cover again and cook for an additional 30 minutes.
- Taste and adjust the seasoning with salt and pepper. Remove the bay leaves and thyme sprigs before serving.
- Serve hot with creamy mashed potatoes or Colcannon.
Notes
- Beef or lamb: Boneless lamb shoulder can replace the beef. If chuck roast is unavailable, use bottom round or short ribs.
- Guinness substitute: Replace the Guinness and 3 cups of water with 4 cups of water and 4 teaspoons of Better Than Bouillon beef base. The stew will still be flavorful.
- Slow cooker method: Follow the recipe through adding the Guinness. Bring the mixture to a boil, then transfer it and all remaining ingredients to a 6-quart slow cooker. Cover and cook on LOW for about 8 hours, until the beef is tender. The gravy will be thinner and more soup-like.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Freezing: Freeze the stew in a freezer-safe bag or container. Thaw overnight in the refrigerator and reheat in a pot over medium-low heat, or microwave individual portions.
- Serving suggestion: Creamy mashed potatoes or Colcannon make excellent accompaniments.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course, Dinner
- Method: Oven-Braised
- Cuisine: Irish