St Patricks Day Irish Beef (Printer-friendly)
Hearty Irish stew with tender beef, root veggies, and rich broth, ideal for celebrating St Patricks Day.
# What You'll 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 and 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 Prepare:
01 - Toss beef cubes with flour, salt, and pepper in a large bowl until evenly coated.
02 - Heat 2 tbsp oil in a large 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. Ladle stew into bowls and garnish with chopped parsley.
# Expert Advice:
01 -
- The beer creates an incredible depth that you just cant get from broth alone, and nobody will believe how little effort it actually took
- This stew tastes even better the next day, which means youre basically meal planning for future you
02 -
- The stew needs at least ninety minutes before the beef surrenders, so dont bother testing it before then—youll just pierce tough meat and wonder what went wrong
- Potatoes cooked directly in the broth release starch that naturally thickens everything, which is why this recipe doesnt need a roux
03 -
- Use a heavy Dutch oven or your thickest pot—thin metal creates hot spots that scorch the bottom before the rest finishes cooking
- Let the stew rest for ten minutes off the heat before serving, which gives the broth time to settle into its final silky consistency