Irish Beef Stew Rich Brown (Printer-Friendly)
Tender beef and hearty root vegetables cooked slowly in a robust brown gravy.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 medium onions, chopped
05 - 2 parsnips, peeled and sliced
06 - 3 cloves garlic, minced
→ Liquids
07 - 3 cups beef stock
08 - 1 cup Guinness stout or other dark beer
09 - 2 tbsp tomato paste
→ Thickeners & Flavorings
10 - 3 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - 2 tsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tbsp fresh parsley, chopped (optional)
# How to Make It:
01 - Pat the beef dry with paper towels. Season generously with salt and pepper, then toss with flour to coat evenly.
02 - In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Brown the beef in batches on all sides, setting aside browned pieces.
03 - Add onions and garlic to the pot; sauté for 3-4 minutes until softened, scraping up browned bits from the bottom.
04 - Stir in tomato paste, cooking for 1 minute. Pour in Guinness and Worcestershire sauce, stirring to deglaze the pot and incorporate the browned bits.
05 - Return the beef to the pot. Add carrots, parsnips, potatoes, thyme, bay leaf, and beef stock. Stir to combine all ingredients.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
07 - Discard bay leaf. Adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving, if desired.
# Expert Advice:
01 -
- The beef becomes impossibly tender, falling apart at the mere suggestion of a fork
- Guinness adds depth that no wine or broth alone could ever achieve
- This stew actually tastes better the next day, making it perfect for lazy leftovers
02 -
- Crowding the pan while searing will steam the beef instead of browning it, so work in batches without rushing
- The stew needs at least two hours to develop proper tenderness, but three won't hurt if you have the time
- Letting the stew rest in the refrigerator overnight makes the flavors even more remarkable
03 -
- Deglaze thoroughly with the Guinness—those browned bits on the bottom contain half the flavor
- Skim any excess fat off the surface before serving for a cleaner, less heavy finish