Irish Beef Stew
Hearty comfort food with tender beef and root vegetables
Ingredients
Instructions
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Prepare the beefPat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
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Sauté the vegetablesIn the same pot, add remaining tablespoon of oil. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.
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Deglaze and build the stew baseSprinkle flour over the vegetables and stir to coat. Slowly pour in the Guinness, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let the beer reduce by about a third, approximately 5 minutes.
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Add liquids and seasoningsPour in the beef broth and Worcestershire sauce. Add the bay leaves and thyme. Return the beef to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
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Add the vegetablesAdd the carrots, potatoes, and celery to the pot. Continue to simmer, covered, for an additional 45 minutes to 1 hour, until the beef is fork-tender and the vegetables are cooked through.
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Finish the stewRemove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, simmer uncovered for 10-15 minutes to reduce. If too thick, add a little more broth or water.
Nutritional Information
425
Calories
per serving
38
Protein
g per serving
27
Carbohydrates
g per serving
18
Total Fat
g per serving
6
Saturated Fat
g per serving
4
Fiber
g per serving
5
Sugar
g per serving
780
Sodium
mg per serving
12
Vitamin C
% daily value
25
Iron
% daily value
Irish Beef Stew is Also Known As
Stobhach Gaelach, Irish Stew with Beef, Dublin Coddle with Beef or Traditional Irish Stew
