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Irish Beef Stew

Irish beef stew simmers in a stout and beef broth until the beef is fork-tender and the vegetables are soft. Browning the beef first builds a rich base, while Yukon Gold potatoes and carrots make it a hearty one-pot meal.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Resting 10 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
  • 0.25 cup all-purpose flour
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 bottle (11.2 oz) stout beer
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb carrots peeled and cut into 1 1/2-inch chunks
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch chunks

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Toss the beef with the flour, salt, and pepper until evenly coated.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches, turning to brown several sides, about 8 minutes per batch.
  4. Transfer the browned beef to a plate.
  5. Add the onion and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the stout and scrape up the browned bits from the bottom of the pot.
  8. Add the broth, Worcestershire sauce, thyme, and bay leaves.
  9. Return the beef and any accumulated juices to the pot.
  10. Bring to a simmer, cover, and cook over low heat for 1 hour and 15 minutes, maintaining a gentle simmer.
  11. Stir in the carrots and potatoes, cover, and simmer for 35 to 45 minutes, until the vegetables are tender and the beef is fork-tender.
  12. If the beef is still tough, continue cooking and check every 15 minutes.
  13. Remove the bay leaves.
  14. Let the stew rest off the heat for 10 minutes before serving.

Notes

For the most tender beef, keep the stew at a gentle simmer rather than letting it boil. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free version, use gluten-free flour, stout, and Worcestershire sauce.