Irish Beef Stew
A traditional dish that combines tender beef, hearty vegetables, and a rich broth, perfect for cold nights.
Ingredients
Main ingredients
- 700 g Stewing beef, cut into chunks Use high-quality cuts like chuck or brisket.
- 2 tablespoons Olive oil For browning the beef.
- 1 medium Onion, chopped
- 4 medium Carrots, cut into chunks
- 4 medium Waxy potatoes, cut into large pieces Like red potatoes.
- 1 clove Garlic, minced
- 3-4 sprigs Thyme, fresh or 1 teaspoon dried
- 1 leaf Bay leaf
- 500 ml Water or beef stock, divided
- 440 ml Guinness (or other stout) One can.
- 2 tablespoons Flour For thickening the stew.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
Instructions
Preparation
- Preheat your oven to 160°C (300°F).
- Heat the olive oil in a large Dutch oven or cast-iron pot over medium heat.
- Season the chunks of beef with salt and pepper, and brown them on all sides in batches.
- Once the beef is browned, push it to one side, lower the heat, and add the chopped onions and thyme.
- Cook gently for 8-10 minutes until tender and fragrant.
- Add the minced garlic and cook for about 30 seconds.
- Sprinkle in the flour, coating the beef pieces well.
Cooking
- Pour in 500ml of water or beef stock, scraping the bottom of the pot.
- Add the Guinness and bring to a rapid boil.
- Toss in the bay leaf, tightly cover the pot, and transfer it to the preheated oven.
- Cook for 1 hour undisturbed.
- Add the carrots and waxy potatoes, and stir gently.
- Cover again and let it cook for another 1.5 hours.
- Remove the lid for the last 10 minutes of cooking.
Notes
Serve with warm crusty bread and garnish with fresh parsley. Stew can be made ahead of time and tastes better the next day.