Irish Beef and Vegetables (Printable)
Savory beef and root vegetables gently cooked with herbs for a warm, satisfying dish.
# What You'll Need:
→ Meats
01 - 2.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 parsnips, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 medium onions, chopped
07 - 3 cloves garlic, minced
→ Liquids
08 - 5 cups beef stock (gluten-free if needed)
09 - 1 bottle Irish stout beer (optional, or substitute with more stock)
10 - 2 tbsp tomato paste
→ Herbs & Seasonings
11 - 2 tsp fresh thyme leaves (or 1 tsp dried)
12 - 2 bay leaves
13 - 1 tbsp Worcestershire sauce (gluten-free if needed)
14 - Salt and freshly ground black pepper, to taste
→ For Browning & Finishing
15 - 3 tbsp vegetable oil
16 - 2 tbsp chopped fresh parsley (for garnish)
# Directions:
01 - Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Pat beef cubes dry and season with salt and pepper. Brown the beef in batches, turning until well browned on all sides. Transfer browned beef to a plate; add more oil as needed.
02 - Lower heat to medium. Add onions, celery, and garlic; sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
03 - Return beef and any juices to the pot. Add carrots, potatoes, parsnips, thyme, and bay leaves. Pour in beef stock and stout. Stir in Worcestershire sauce.
04 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
05 - Remove lid in the last 20 minutes to thicken stew, if desired. Discard bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
# Expert Tips:
01 -
- The stout creates this incredible depth that you just cannot get from stock alone, almost like the stew has been working on itself for days
- Everything goes into one pot and mostly takes care of itself, leaving you free to ignore it for hours
02 -
- overcrowding the pan when browning beef will steam it instead of searing it, so work in batches and resist the urge to rush
- The stew tastes even better the next day, so consider making it a day ahead if you are planning a dinner party
03 -
- Cutting all vegetables to roughly the same size ensures they finish cooking at the same time
- Letting the stew rest off the heat for fifteen minutes before serving allows the flavors to settle and the sauce to thicken slightly