Irish Beef Stew with Gravy (Print Version)
Tender beef and root vegetables in a deeply flavorful, rich gravy for a satisfying meal.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 large parsnips, peeled and cut into chunks
04 - 3 medium potatoes, peeled and cut into chunks
05 - 2 medium onions, chopped
06 - 3 cloves garlic, minced
07 - 2 stalks celery, chopped
→ Liquids
08 - 4 cups beef stock
09 - 1 cup Guinness or other dark stout (optional but traditional)
10 - 2 tbsp tomato paste
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste
→ For the Gravy
15 - 2 tbsp vegetable oil
16 - 2 tbsp flour (or gluten-free flour, if preferred)
→ Garnish (optional)
17 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Pat the beef cubes dry with paper towels and season with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Brown the beef in batches until well-seared on all sides. Transfer browned beef to a plate.
03 - Add onions, garlic, and celery to the pot. Cook for 3–4 minutes, stirring and scraping up browned bits.
04 - Stir in tomato paste and flour, and cook for 1 minute.
05 - Return the beef to the pot. Pour in the Guinness (if using) and beef stock, stirring to combine.
06 - Add carrots, parsnips, potatoes, bay leaves, thyme, and rosemary. Bring to a gentle simmer.
07 - Cover and cook on low heat for 2–2.5 hours, or until the beef is fork-tender and the vegetables are soft, stirring occasionally. Skim any excess fat, if needed.
08 - Remove bay leaves. Taste and adjust seasoning with salt and pepper.
09 - Serve hot, garnished with chopped parsley.
# Expert Tips:
01 -
- Something magical happens when beef and Guinness simmer together for hours, creating depth no restaurant can replicate
- One pot feeds you for days, and somehow the leftovers taste even better than the first round
02 -
- Skip the rush step—browning beef properly makes all the difference between good and absolutely unforgettable
- The gravy continues thickening as it cools, so dont worry if it seems thinner than you want when piping hot
03 -
- Skim excess fat from the surface after reheating—the flavor remains but the texture becomes silkier
- If gravy seems too thick, add warm beef stock rather than water to maintain depth