Description
A hearty, rich Irish beef stew featuring tender beef, potatoes, carrots, and a flavorful stout-infused broth. This classic comfort food is perfect for warming up on cold days and combines traditional Irish flavors with simple, wholesome ingredients.
Ingredients
Meat and Broth
- 2 lbs beef stew meat, cubed
- 1 tbsp olive oil
- 4 cups beef broth
- 1 cup Guinness or dark stout (optional)
Vegetables and Aromatics
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, diced
- 2 garlic cloves, minced
Seasonings
- 1 tbsp tomato paste
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Sear the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef stew meat and brown on all sides, ensuring a caramelized crust forms to build flavor.
- Cook aromatics: Add the diced onion and minced garlic to the pot with the beef. Sauté for 2–3 minutes until softened and fragrant, but not browned.
- Add liquids and seasonings: Pour in the beef broth and stout beer, then stir in the tomato paste and thyme. Mix well to combine the flavors and bring the mixture to a gentle simmer.
- Add vegetables: Stir in the sliced carrots and cubed potatoes, distributing them evenly throughout the stew.
- Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Season and serve: Taste the stew and adjust salt and pepper as needed. Serve hot, ideally with crusty bread or Irish soda bread.
Notes
- This stew can be made in a crockpot by browning the beef and sautéing the aromatics first, then adding all ingredients and cooking on low for 8 hours.
- If you prefer not to use stout beer, simply replace it with an equal amount of beef broth for a milder flavor.
- For added depth, you can include a bay leaf or a splash of Worcestershire sauce during simmering.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Irish, European
