Traditional Irish Beef Stew
Traditional Irish Beef Stew
A hearty and comforting dish perfect for cold days, packed with tender beef, root vegetables, and rich flavors.
Ingredients:
- 2 lbs (900 g) stewing beef, cut into chunks
- 3 tablespoons flour
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 3 cups beef stock
- 1 cup Guinness stout or dark ale (optional but traditional)
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and pepper to taste
Instructions:
- Prepare the Beef:
- Toss the beef chunks in flour, shaking off any excess. This helps thicken the stew.
- Brown the Meat:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides. Remove and set aside.
- Cook the Aromatics:
- In the same pot, add the onion and garlic. Sauté for 3-4 minutes until softened.
- Combine Ingredients:
- Return the beef to the pot. Add the potatoes, carrots, and parsnips.
- Pour in the beef stock and Guinness (if using). Stir to combine.
- Add Seasonings:
- Stir in thyme, bay leaves, salt, and pepper. Bring the mixture to a boil.
- Simmer the Stew:
- Reduce heat to low, cover, and let it simmer for 2-2.5 hours, stirring occasionally.
- The stew is ready when the beef is tender and the vegetables are soft.
- Adjust the Flavor:
- Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.
- Serve:
- Ladle the stew into bowls and serve with crusty bread or soda bread for soaking up the rich broth.
Chef’s Tip:
This stew tastes even better the next day, as the flavors meld together. Perfect for batch cooking and reheating! 🍲🍀

