Irish Beef Stew Hearty (Printable)

Tender beef and vegetables slow-cooked in a rich, savory broth with herbs and spices for comforting flavor.

# What You'll Need:

→ Meats

01 - 3.3 pounds beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 4 large potatoes, peeled and cut into chunks
03 - 4 large carrots, peeled and sliced
04 - 2 large onions, chopped
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 5 cups gluten-free beef stock
08 - 1 bottle Guinness stout or other dark beer (optional; omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce (gluten-free option if needed)

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ For Searing & Garnish

15 - 3 tablespoons vegetable oil
16 - 2 tablespoons fresh parsley, chopped (for garnish)

# How To Make It:

01 - Pat beef cubes dry and season generously with salt and pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed. Transfer browned beef to a plate.
03 - Add chopped onions and sliced celery to the pot. Cook while stirring for approximately 5 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Pour in Guinness stout if using, scraping brown bits from the bottom. Let simmer for 2 minutes to reduce slightly.
06 - Return browned beef to the pot. Add carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir thoroughly to combine.
07 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
08 - Remove bay leaves. Taste and adjust salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert Advice:

01 -
  • The beef becomes so tender it practically melts on your tongue without any fuss or special tricks.
  • One pot means one cleanup, and somehow the kitchen still smells incredible hours later.
  • It tastes better the next day, so you're really getting two meals from one cooking session.
02 -
  • Resist the urge to add all the vegetables at the beginning—potatoes break down too much, so add them later than the carrots, and the broth turns starchy and dull instead of rich and glossy.
  • Don't let it boil hard; a gentle simmer is what transforms tough beef into something tender without the meat falling apart into sad shreds.
03 -
  • Brown the beef properly even though it takes time—this step creates flavor that hours of simmering alone won't build, and it's the difference between good stew and stew that tastes like it came from a can.
  • Taste the stew before adding more salt; the broth, tomato paste, and Worcestershire all contain salt already, and over-salting is easier than fixing.
Go Back