Pin This There's something about the smell of beef browning in a hot pot that stops me mid-afternoon, makes me want to clear my schedule and just cook. My neighbor brought over a pot of Irish beef stew one winter evening, steam rising from under the lid, and I was hooked before I even tasted it. The broth was so rich and dark, the beef melting on my tongue, that I pestered her for the recipe until she finally wrote it down on the back of a grocery list. Now whenever the weather turns cold, this stew is my answer to everything.
I made this for my family on a snowy Saturday and realized halfway through that I'd forgotten to buy Guinness, so I just skipped it and added an extra splash of Worcestershire instead. No one noticed, and somehow the stew was perfect anyway. That's when I learned this recipe doesn't demand anything fancy or hard to find; it just asks for time and heat.
Ingredients
- Beef chuck (1.5 kg, cut into 2-inch cubes): Chuck has just enough fat and connective tissue that it gets silky after hours of simmering, way better than lean cuts that turn stringy.
- Potatoes (4 large, peeled and chunked): They soak up all that savory broth and help thicken the stew naturally as they soften.
- Carrots (4 large, sliced): Cut them on the thicker side so they don't disappear completely into the pot.
- Onions (2 large, chopped): These create the flavor foundation, so don't rush them when they're cooking down.
- Celery stalks (2, sliced): A quiet ingredient that adds depth without making itself known.
- Garlic (3 cloves, minced): Add it after the onions soften or it'll turn bitter and ruin everything.
- Beef stock (1.2 liters): Use homemade if you have it, but good quality store-bought works fine here.
- Guinness or dark beer (330 ml, optional): It adds a slight bitterness and complexity, but honestly the stew works beautifully without it.
- Tomato paste (2 tbsp): Gives the broth color and a subtle sweetness that balances the savory notes.
- Worcestershire sauce (2 tbsp): Make sure you grab the gluten-free version if that matters for your table.
- Bay leaves (2): Don't forget to fish these out before serving or someone gets an unpleasant surprise.
- Dried thyme and rosemary (1 tsp each): These herbs are the backbone of Irish cooking, and they work together like old friends.
- Salt and black pepper: Taste as you go; you'll be surprised how much seasoning you need in a big pot.
- Vegetable oil (3 tbsp for searing): Get the pan hot enough that the beef sizzles immediately when it hits the oil.
- Fresh parsley (2 tbsp chopped, for garnish): A little green on top makes it look finished and adds brightness to each spoonful.
Instructions
- Prepare and season the beef:
- Pat your beef cubes completely dry with paper towels, then sprinkle them generously with salt and pepper. Damp meat won't brown properly, so don't skip this step.
- Sear the beef in batches:
- Heat the oil in your Dutch oven until it's almost smoking, then add the beef in a single layer. Let each piece sit undisturbed for a minute or two so it develops a deep brown crust, then flip and brown the other side. Don't crowd the pot or the beef will steam instead of sear.
- Build the aromatic base:
- Once the beef is out, add your chopped onions and celery to the same pot with all those browned bits stuck to the bottom. Cook for about five minutes, stirring often, until everything softens and turns golden. Add your minced garlic and cook for just one more minute until it smells amazing.
- Add the tomato paste:
- Stir the tomato paste into the vegetables and let it cook for a minute, which deepens its flavor. This is called caramelizing and it makes a real difference.
- Deglaze with beer (if using):
- Pour in the Guinness if you're using it, and use a wooden spoon to scrape up every brown, crusty bit from the bottom of the pot. Let it bubble for a couple of minutes so the alcohol cooks off and you're left with pure flavor.
- Return the beef and add everything else:
- Put the browned beef back in the pot, then add your carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir everything together so nothing is sticking to the bottom.
- Simmer low and slow:
- Bring everything to a gentle boil, then turn the heat down and cover the pot. Let it bubble quietly on the stovetop for two to two and a half hours, stirring every now and then. The beef should be fork-tender and the vegetables soft enough to almost melt into the broth.
- Finish and taste:
- Fish out the bay leaves, then taste a spoonful and adjust the salt and pepper. Sometimes you need more than you think because the broth has to carry all that flavor.
- Serve with style:
- Ladle into deep bowls and scatter fresh parsley on top to add color and a fresh taste.
Pin This My dad once came home as I was making this, stepped in the kitchen, closed his eyes, and just breathed for a minute without saying anything. That's when I realized this stew isn't just dinner; it's the smell of someone taking care of you.
Timing and Make-Ahead Magic
One of my favorite things about this stew is that it's perfectly happy to wait. You can make it the day before, refrigerate it, and actually it tastes even better when you reheat it slowly. The flavors deepen and blend together overnight, which means this is an ideal dish when you want to look like you spent all day cooking but only actually worked in the kitchen for thirty minutes.
Variations and Swaps
I've played with this recipe more times than I can count, and it's forgiving enough to handle changes. My sister makes it with lamb instead of beef and swears it's the only way, and she's probably right. I've added mushrooms when I had them on hand, dropped in some barley to make it more substantial, and once tried it with red wine instead of beer because that's all I had. The core of the recipe stays solid no matter what you do to it.
Serving and Sides
This stew wants nothing fancy, just something to soak up the broth. A hunk of crusty bread does the job perfectly, or you can ladle it over mashed potatoes for something more filling. I've even tried it over egg noodles on nights when I wanted something a little different.
- A thick slice of Irish soda bread is the absolute classic pairing if you want to go traditional.
- If you make mashed potatoes on the side, don't make them too smooth; a little texture is nice alongside the stew.
- Leftovers freeze beautifully for up to three months, so make extra and thank yourself later.
Pin This This stew has a way of turning an ordinary evening into something warm and comforting, something that says I'm glad you're here. That's all it needs to be.
Recipe FAQ
- → What cut of beef works best?
Beef chuck cut into 2-inch cubes is ideal for slow simmering, yielding tender, flavorful meat.
- → Can I make this gluten-free?
Yes, omit the Guinness and ensure all stocks and sauces are gluten-free to maintain the dish’s integrity.
- → How long should the stew simmer?
Simmer gently for 2 to 2.5 hours until beef is fork-tender and vegetables are soft.
- → What vegetables are included?
Potatoes, carrots, onions, celery, and garlic combine to enrich the broth and enhance the dish’s texture.
- → How can I thicken the stew?
Mash a few pieces of the cooked potatoes directly into the broth to achieve a thicker consistency.
- → What herbs are used for flavor?
Dried thyme, rosemary, and bay leaves provide an aromatic foundation to the broth’s rich flavor.