Irish Beef Stew Brown Gravy (Printer-Friendly)
A savory blend of beef, root veggies, and thick brown gravy, perfect for warming meals.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 3 large carrots, sliced
03 - 3 medium Yukon Gold potatoes, peeled and cubed
04 - 2 large onions, chopped
05 - 2 stalks celery, sliced
06 - 3 cloves garlic, minced
→ Liquids
07 - 4 cups beef stock
08 - 1 cup Guinness stout or other dark beer (optional; substitute more stock if desired)
09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce
→ Thickener
11 - 3 tbsp all-purpose flour (use gluten-free flour if needed)
→ Fats
12 - 3 tbsp vegetable oil or olive oil
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - Salt and freshly ground black pepper, to taste
17 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides. Remove and set aside.
03 - Reduce heat to medium. Add remaining oil, onions, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in the flour and tomato paste, cooking for 2 minutes to form a roux.
05 - Gradually pour in Guinness (if using) and scrape up any browned bits from the bottom.
06 - Return the beef to the pot. Add beef stock, carrots, potatoes, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well.
07 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened.
08 - Taste and adjust seasoning. Remove bay leaves.
09 - Garnish with fresh parsley and serve hot.
# Expert Advice:
01 -
- The deep savory gravy comes from patiently building flavors, not shortcuts
- Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
02 -
- Drying the beef thoroughly before searing is the difference between nicely browned meat and gray steamed cubes
- Letting the roux cook with the tomato paste eliminates any raw flour taste and creates a more complex gravy base
03 -
- Cutting all vegetables into similar sizes ensures even cooking and a more polished presentation
- Let the stew rest for 10 minutes off the heat before serving. The gravy will thicken slightly and cling to the meat and vegetables even better