Irish Beef Stew Rich Gravy (Print Version)

Tender beef and root vegetables simmered slowly in a rich, savory gravy for a comforting meal.

# What You'll Need:

→ Meats

01 - 2.6 pounds 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 medium onions, chopped
06 - 3 celery stalks, sliced
07 - 3 cloves garlic, minced

→ Liquids

08 - 2 cups beef stock
09 - 11.2 fluid ounces Irish stout (1 bottle, such as Guinness)
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce

→ Thickeners & Seasonings

12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons vegetable oil
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - Salt and freshly ground black pepper, to taste

→ Finishing

18 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

01 - Pat beef cubes dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear beef until deeply browned on all sides. Transfer browned beef to a plate and set aside.
03 - Add chopped onions and sliced celery to the pot. Sauté 4 to 5 minutes until softened and translucent. Add minced garlic and cook 1 minute until fragrant.
04 - Stir in flour and tomato paste. Cook 2 minutes, stirring constantly, until mixture turns deep reddish-brown and raw flour taste cooks out.
05 - Pour in Irish stout, scraping vigorously with wooden spoon to release all browned fond from pot bottom. Simmer 2 minutes to reduce slightly.
06 - Return seared beef and accumulated juices to pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to gentle simmer, then reduce heat to low. Cover and cook 1 hour.
07 - Add carrots, potatoes, and parsnips. Stir well to combine, cover, and simmer 1 additional hour until beef and vegetables are fork-tender.
08 - Remove and discard bay leaves. Adjust seasoning with salt and pepper. Ladle into warm bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The stout does something almost magical to the gravy, turning it velvety and complex without any fussing
  • This is the kind of meal that makes people stop talking mid-bite and just nod at you across the table
02 -
  • If you add the vegetables too early they dissolve into mush, patience here is everything
  • The stew actually tastes better the next day after the flavors have married overnight in the refrigerator
03 -
  • Chill the beef slightly before cutting, it firms up and cubes more cleanly
  • If your gravy seems thin, mash a few potato chunks against the side of the pot and stir them back in

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