Irish beef comforting stew (Printable)

Tender beef and fresh vegetables simmered in a rich, savory broth for a comforting Irish classic.

# What You’ll Need:

→ Meats

01 - 3.3 pounds beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 4 large potatoes, peeled and cut into chunks
03 - 4 large carrots, peeled and sliced
04 - 2 large onions, chopped
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 5 cups gluten-free beef stock
08 - 1 bottle Guinness stout or other dark beer (optional, omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce (gluten-free if needed)

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ For Searing & Garnish

15 - 3 tablespoons vegetable oil
16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Pat beef cubes dry and season evenly with salt and black pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed. Transfer browned beef to a plate.
03 - Add onions and celery to the pot, cooking while stirring until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for one minute to deepen flavor.
05 - Pour in Guinness stout, if using, scraping up browned bits from the bottom of the pot. Let simmer for 2 minutes.
06 - Return beef to the pot and add carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir to combine thoroughly.
07 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is tender and vegetables are soft.
08 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
09 - Serve hot, garnished with chopped fresh parsley.

# Expert Hints:

01 -
  • The beef becomes so tender it practically dissolves on your tongue, with zero effort required.
  • One pot means one cleanup—something I genuinely appreciate on a weeknight.
  • It tastes better the next day, making it perfect for meal prep or when unexpected guests show up.
02 -
  • Don't skip the searing step, even though it feels tedious—it's where half the flavor lives and it takes only 10 minutes.
  • If the stew tastes dull after cooking, it's usually salt, not the ingredients; taste and adjust at the end before giving up on it.
  • The broth will thicken slightly as it cools, so don't worry if it looks a bit loose when you're done cooking.
03 -
  • Make it a day ahead and reheat gently—the flavors settle and deepen overnight, and it's one less thing to worry about when guests arrive.
  • If you accidentally overcook and the vegetables start to fall apart, lean into it and mash everything together for a thicker, more rustic texture.
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