Irish Beef Stew Rich Brown (Print Version)
Tender beef cooked slowly with root vegetables in a savory brown sauce.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 medium onions, chopped
05 - 2 parsnips, peeled and sliced
06 - 3 cloves garlic, minced
→ Liquids
07 - 3 cups beef stock
08 - 1 cup Guinness stout or other dark beer
09 - 2 tbsp tomato paste
→ Thickeners & Flavorings
10 - 3 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - 2 tsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Pat the beef dry with paper towels. Season generously with salt and pepper, then toss with flour to coat evenly.
02 - In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Brown the beef in batches on all sides, setting aside browned pieces.
03 - Add onions and garlic to the pot; sauté for 3-4 minutes until softened, scraping up browned bits from the bottom.
04 - Stir in tomato paste, cooking for 1 minute. Pour in Guinness and Worcestershire sauce, stirring to deglaze the pot and incorporate the browned bits.
05 - Return the beef to the pot. Add carrots, parsnips, potatoes, thyme, bay leaf, and beef stock. Stir to combine all ingredients.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
07 - Discard bay leaf. Adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving, if desired.
# Expert Tips:
01 -
- The Guinness creates an incredible depth of flavor that you just cant get from broth alone
- Everything cooks in one pot which means maximum flavor and minimum cleanup
02 -
- Browning the beef properly is not optional the entire flavor foundation depends on this step
- The stew will taste even better if you make it a day ahead giving the flavors time to meld
03 -
- Use a wooden spoon to scrape the bottom of the pot when adding liquids those browned bits are pure concentrated flavor
- Cut your vegetables into similar sizes so they cook evenly and nothing turns to mush before the beef is done