Irish Beef Stew
Recipe GLPR4cf283e9e0d12f
A hearty, traditional Irish beef stew made with tender beef chuck, root vegetables, and dark beer. Slow-simmered until the meat is fall-apart tender and the broth is rich and deeply flavored. Perfect served hot with crusty bread.
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Ingredients
3 tablespoons Extra-virgin olive oil
2 pounds Beef chuck stew meat, cut into 1-inch cubes
Salt and black pepper to taste
1 Yellow onion, chopped
2 medium Medium carrots, peeled and sliced into rounds
2 stalks Celery stalks, chopped
3 cloves Garlic cloves, minced
3 medium Medium russet potatoes, peeled and cut into large chunks
4 cups Low-sodium beef broth
16 fluid ounces Guinness beer
2 teaspoons Fresh thyme
Directions
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. While the oil heats, season the beef cubes generously with salt and pepper. Working in batches to avoid overcrowding, add the beef to the hot oil and sear on all sides until deeply browned, approximately 10 minutes total. Transfer the browned beef to a clean plate and set aside.
Add the remaining 1 tablespoon of olive oil to the same pot over medium heat. Add the chopped onion, carrot rounds, and celery. Cook, stirring occasionally, until the vegetables have softened, about 7 minutes. Season with a pinch of salt and pepper. Stir in the minced garlic and cook for about 1 minute more, until fragrant.
Return the browned beef to the pot along with the potato chunks. Pour in the beef broth and beer. Using a wooden spoon, scrape the bottom of the pot to deglaze and release any flavorful browned bits. Add the fresh thyme and season with salt and pepper to taste. Bring the mixture to a boil, then immediately reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with a lid.
Let the stew simmer gently, covered, for approximately 30 minutes, or until both the beef and potatoes are very tender and easily pierced with a fork. The beef should be cooked to a safe internal temperature of 160°F for ground meat or 145°F for whole cuts. Adjust the seasoning with additional salt and pepper if needed.
Ladle the hot stew into serving bowls, making sure each portion contains beef, vegetables, and plenty of broth. Serve immediately while hot.
