This Traditional Irish Beef Stew recipe is a hearty and comforting dish, perfect for cold evenings. Featuring tender beef, root vegetables, and a rich, flavorful broth enhanced by Guinness stout, it's a classic example of Irish culinary tradition. Ideal for family dinners or special occasions, this stew is sure to satisfy.
Prepare the Beef: Toss the beef cubes with flour, salt, and pepper. Ensure each piece is coated evenly.
Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
Deglaze and Simmer: Add the Guinness to deglaze the pot, scraping up any browned bits from the bottom. Return the beef to the pot. Add the beef stock, carrots, potatoes, thyme, and bay leaves. Bring to a boil.
Slow Cook: Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
Final Adjustments: Remove the bay leaves. Adjust seasoning with salt and pepper to taste.
Serve: Ladle the stew into bowls and garnish with chopped parsley. Serve hot, ideally with crusty bread or over mashed potatoes.
Tips:
Browning the Beef: Don't rush this step as it adds a depth of flavor to the stew.
Slow Cooking: The longer you simmer, the more tender the beef and the richer the flavors.
Consistency: If the stew is too thin, you can thicken it with a mixture of flour and water.
Notes
Meat Selection: Chuck or brisket is recommended for its flavor and tenderness.
Guinness Stout: Can be substituted with additional beef stock for a non-alcoholic version.
Make-Ahead: This stew tastes even better the next day as the flavors have more time to meld.
Storage: Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.