Description
This hearty Irish Beef Stew features tender cubes of beef chuck simmered with fresh vegetables and herbs in a rich beef broth. Perfect for cozy dinners, this traditional recipe combines seared beef, aromatic garlic, onions, and root veggies like carrots and potatoes, resulting in a flavorful and comforting meal garnished with fresh parsley.
Ingredients
Scale
Meat
- 2 lbs beef chuck, cut into 1-inch cubes
Vegetables & Herbs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 1 pound potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Liquids & Condiments
- 4 tablespoons olive oil
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Seasoning
- Salt and pepper to taste
Instructions
- Sear the Beef: Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. When hot, add the beef cubes in batches to avoid overcrowding. Brown the meat well on all sides, then remove from the pot and set aside.
- Sauté Onions: Add the remaining olive oil to the pot. Add the chopped onions and cook over medium heat until they become translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute, releasing its fragrance.
- Cook Vegetables: Add the sliced carrots and celery to the pot. Cook for approximately 5 minutes until they start to soften.
- Add Herbs: Sprinkle in dried thyme, dried rosemary, and bay leaves, stirring to blend all the ingredients together.
- Combine Meat and Liquids: Return the seared beef to the pot. Add tomato paste, beef broth, diced potatoes, and Worcestershire sauce. Stir everything well to combine.
- Simmer: Bring the mixture to a gentle simmer. Once simmering, reduce heat to low, cover with a lid, and let cook for about 2 hours. Stir occasionally until the beef is tender and flavors meld.
- Season and Finish: After cooking, taste the stew and season with salt and pepper as needed. Remove and discard the bay leaves before serving.
- Serve: Serve the hot stew garnished with freshly chopped parsley for a vibrant touch.
Notes
- To deepen flavor, brown the beef thoroughly in batches without overcrowding.
- Adjust the thickness by simmering uncovered for a few minutes if the stew is too watery.
- For extra richness, a splash of Guinness beer can be added with the beef broth.
- Leftovers taste even better the next day, and you can store them refrigerated for up to 3 days.
- This stew pairs wonderfully with crusty bread or creamy mashed potatoes.
