Irish Beef Stew Rich Gravy (Printer-Friendly)
Tender beef and root vegetables slow-cooked in a rich, savory gravy for a warming dish.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 large parsnips, peeled and cut into chunks
04 - 3 medium potatoes, peeled and cut into chunks
05 - 2 medium onions, chopped
06 - 3 cloves garlic, minced
07 - 2 stalks celery, chopped
→ Liquids
08 - 4 cups beef stock
09 - 1 cup Guinness or other dark stout (optional)
10 - 2 tbsp tomato paste
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste
→ For the Gravy
15 - 2 tbsp vegetable oil
16 - 2 tbsp flour (or gluten-free flour)
→ Garnish
17 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Brown the beef in batches until well-seared on all sides. Transfer browned beef to a plate.
03 - Add onions, garlic, and celery to the pot. Cook for 3-4 minutes, stirring frequently and scraping up browned bits from the bottom.
04 - Stir in tomato paste and flour, and cook for 1 minute to develop flavor.
05 - Return the beef to the pot. Pour in the Guinness (if using) and beef stock, stirring to combine and dissolve any flour clumps.
06 - Add carrots, parsnips, potatoes, bay leaves, thyme, and rosemary. Bring to a gentle simmer.
07 - Cover and cook on low heat for 2 to 2.5 hours, or until the beef is fork-tender and vegetables are soft, stirring occasionally. Skim any excess fat from the surface if needed.
08 - Remove bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Serve hot, garnished with chopped fresh parsley.
# Expert Advice:
01 -
- The gravy develops this incredible depth that comes from slow cooking and the beer, not from adding twenty different ingredients
- It makes enough for six generous servings but somehow disappears even faster when friends are over
- The beef becomes impossibly tender without requiring any fancy techniques or equipment beyond patience
02 -
- Skimming the excess fat off the top at the end makes the sauce cleaner and less greasy without sacrificing richness
- Letting the stew rest for 15 minutes before serving allows the gravy to thicken slightly and the flavors to settle
- This stew tastes significantly better the next day so making it ahead is actually a strategy not just convenience
03 -
- Cutting all your vegetables into similar sized chunks ensures everything cooks evenly and looks beautiful in the bowl
- Browning the meat properly and taking the time to scrape up those browned bits is what makes the gravy taste restaurant quality