Irish Beef Stew
Recipe GLPRb2ac3883b6d4f2
A hearty, slow-cooked Irish stew featuring tender chunks of beef chuck roast braised with root vegetables, celery, and fresh herbs in a rich, savory broth finished with stout beer. The vegetables become soft and meld beautifully with the robust beef to create a deeply satisfying comfort dish perfect for cool weather.
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Ingredients
2 ¼ pounds boneless chuck roast, trimmed and cut into 1 ½-inch pieces
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons canola oil, divided
1 small yellow onion, chopped
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 tablespoon tomato paste
1 (12 fluid ounce) bottle stout beer
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1 ½ pounds baby Yukon Gold potatoes, halved
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Directions
Pat the beef chunks dry with paper towels and season them evenly with salt and ground black pepper.
Heat 1 tablespoon of canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, brown the beef pieces on all sides (about 3-4 minutes per batch), then transfer to a clean plate.
Add the remaining 1 tablespoon of canola oil to the pot and sauté the chopped onion over medium heat until softened and translucent, about 4-5 minutes.
Stir in the tomato paste and cook for 1-2 minutes, stirring frequently to coat the onion and release the paste's flavor.
Pour in the stout beer, scraping the bottom of the pot with a wooden spoon to release any browned bits, and simmer for 2-3 minutes to slightly reduce the alcohol.
Return all the browned beef to the pot along with any accumulated juices. Add the beef broth and fresh thyme, then bring the mixture to a gentle simmer over medium-high heat.
Reduce heat to low, cover partially, and simmer for 45-50 minutes, stirring occasionally, until the beef is becoming tender.
Add the sliced carrots, celery pieces, and halved potatoes to the pot. Continue simmering, covered, for another 30-35 minutes until the vegetables are tender and the beef is very soft.
In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Slowly stir this mixture into the simmering stew until fully incorporated.
Simmer for 2-3 minutes more, stirring occasionally, until the broth thickens slightly and coats the back of a spoon.
Remove the pot from heat and stir in the chopped fresh flat-leaf parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into serving bowls and garnish with additional fresh parsley. Serve hot alongside crusty bread or with a simple green salad on the side.
