Irish Beef Stew St Patricks (Printable)
A hearty Irish beef stew featuring tender meat and root vegetables simmered in a rich broth.
# What You Need:
→ Beef Preparation
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 2 tbsp all-purpose flour
03 - 1 tsp salt
04 - ½ tsp black pepper
→ Vegetables
05 - 3 tbsp vegetable oil
06 - 1 large yellow onion, diced
07 - 3 cloves garlic, minced
08 - 3 large carrots, peeled and cut into 1-inch pieces
09 - 3 large potatoes, peeled and cut into 1-inch chunks
10 - 2 parsnips, peeled and sliced
11 - 2 stalks celery, sliced
→ Liquid & Seasonings
12 - 4 cups beef broth
13 - 1 cup Guinness stout or other dark beer
14 - 2 tbsp tomato paste
15 - 2 tsp Worcestershire sauce
16 - 2 bay leaves
17 - 1 tsp dried thyme
18 - ½ tsp dried rosemary
19 - ½ tsp sugar
20 - Salt and pepper, to taste
→ Finishing
21 - 2 tbsp chopped fresh parsley
# How-To:
01 - Toss beef cubes with flour, salt, and pepper in a large bowl until evenly coated.
02 - Heat 2 tbsp oil in a Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed. Transfer browned beef to a plate.
03 - Add remaining oil to the pot. Sauté onion and garlic for 2–3 minutes until fragrant and translucent.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Add carrots, potatoes, parsnips, and celery. Stir to combine with aromatics.
06 - Return beef to the pot. Pour in beef broth and Guinness. Add Worcestershire sauce, bay leaves, thyme, rosemary, and sugar.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
08 - Discard bay leaves. Adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped parsley. Serve hot with crusty bread.
# Expert Tips:
01 -
- The beer creates an unbelievable depth that makes everyone ask whats your secret
- This stew tastes even better the next day, making it perfect for feeding a crowd or planning ahead
- Everything cooks in one pot, leaving you more time for celebrating and less time washing dishes
02 -
- Pat the beef completely dry before coating it with flour or it will steam instead of brown, which I learned after making gray stew one memorable winter
- The stew is done when the beef falls apart with zero resistance, not just when its tender enough to chew
- Letting it rest for ten minutes before serving actually helps the flavors settle and thickens the broth slightly
03 -
- Cut your vegetables into uniform sizes so everything finishes cooking at the same time
- If the broth is too thin, remove the lid for the last 30 minutes to let it reduce