Irish beef stew rich gravy (Printer-Friendly)
Tender beef and root vegetables simmered in a rich, savory gravy for a hearty, comforting meal.
# What You'll Need:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 parsnips, peeled and sliced
05 - 2 medium onions, chopped
06 - 3 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 2 cups beef stock
09 - 11.2 fl oz Irish stout (1 bottle Guinness)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Thickeners & Seasonings
12 - 2 tbsp all-purpose flour
13 - 2 tbsp vegetable oil
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
→ Finishing
18 - 2 tbsp chopped fresh parsley, for garnish
# How to Make It:
01 - Pat beef dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear beef until deeply browned on all sides. Transfer browned beef to a plate.
02 - Add onions and celery to the pot. Sauté 4–5 minutes until softened. Add garlic and cook 1 minute until fragrant.
03 - Stir in flour and tomato paste. Cook 2 minutes, stirring constantly, to eliminate raw flour taste and develop depth.
04 - Pour in Irish stout, scraping vigorously to loosen all browned bits from pot bottom. These fond deposits carry concentrated flavor.
05 - Return beef and accumulated juices to pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to gentle simmer, reduce heat to low, cover, and cook 1 hour to begin tenderizing meat.
06 - Add carrots, potatoes, and parsnips. Stir to combine, cover, and simmer 1 additional hour until beef shreds easily and vegetables yield to gentle pressure.
07 - Remove and discard bay leaves. Adjust seasoning with salt and pepper. Ladle into warm bowls and garnish with fresh parsley.
# Expert Advice:
01 -
- The stout does something magical to the beef, tenderizing it while leaving behind this dark, almost chocolate depth that makes people ask what your secret is.
- It tastes even better the next day, which means you are essentially cooking your own leftovers in advance.
02 -
- If the gravy tastes bitter from the stout, a teaspoon of brown sugar stirred in at the end will balance it without making the stew sweet.
- The potatoes will continue absorbing liquid as the stew sits; add a splash of stock when reheating to restore the proper consistency.
03 -
- Save the stout bottle cap and drop it into the pot while cooking; the slight metallic tang is traditional and supposedly adds luck, though I do it because Eamon told me to.
- If the gravy seems too thin after the vegetables are tender, remove the lid and simmer vigorously for ten minutes rather than adding more flour, which can taste raw.