Ingredients (~8 servings)
- 1 Tbsp olive oil
- 2 lbs beef stew meat
- 1 1/2 tsp coarse salt
- 3/4 tsp black pepper
- 6 large carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, peeled and smashed
- 1/2 tsp dried thyme (or 2 sprigs fresh)
- 1/2 tsp dried rosemary (or 2 sprigs fresh)
- 2 large bay leaves
- 1 can (14 oz) Guinness stout
- 2 1/4 cups beef broth, divided
- 3 Tbsp all-purpose flour
- 1 cup frozen peas
Season and Brown the Beef
Liberally season the meat with the salt and pepper on all sides.
Heat the olive oil in a Dutch oven or large stockpot over medium-high heat. When the oil shimmers, add the beef in a single layer – don’t overcrowd.
Brown the meat for ~3-4 minutes per side until you get a good sear. The meat doesn’t need to cook through, just develop color.
Add Vegetables and Build the Base
Add the onion, carrots, parsnip, and garlic to the pot with the beef.
Allow the vegetables to cook, stirring occasionally, for ~5 minutes until the onion starts to soften.
The vegetables will pick up the browned bits from the bottom of the pot.
Add Liquids and Simmer
Pour in the Guinness and 1 3/4 cups of the beef broth. The liquid should mostly cover the meat and vegetables.
Add the thyme, rosemary, and bay leaves, pushing them down into the liquid.
Cover the pot and bring to a simmer over medium heat, then reduce to medium-low.
Long Simmer Until Tender
Simmer the stew for ~2 hours, stirring occasionally.
The beef should be fork-tender and the vegetables should hold their shape but give easily when pressed.
If the liquid reduces too much during cooking, add more beef broth as needed.
Thicken and Finish
In a small bowl, whisk the remaining 1/2 cup beef broth with the flour until completely smooth with no lumps.
Stir this mixture into the stew along with the frozen peas.
Increase heat to medium and continue cooking for ~10 minutes until the stew thickens noticeably and coats the back of a spoon.
Remove the herb sprigs and bay leaves before serving; adjust seasoning with additional salt and pepper to taste.
Irish Beef Stew
Ingredients
Ingredients (~8 servings)
- 1 Tbsp olive oil
- 2 lbs beef stew meat
- 1 1/2 tsp coarse salt
- 3/4 tsp black pepper
- 6 large carrots peeled and chopped
- 2 large parsnips peeled and chopped
- 1 large onion chopped
- 3 cloves garlic peeled and smashed
- 1/2 tsp dried thyme or 2 sprigs fresh
- 1/2 tsp dried rosemary or 2 sprigs fresh
- 2 large bay leaves
- 1 can Guinness stout 14 oz
- 2 1/4 cups beef broth divided
- 3 Tbsp all-purpose flour
- 1 cup frozen peas
Instructions
- Season beef with salt and pepper on all sides.
- Heat olive oil in Dutch oven over medium-high heat until shimmering.
- Brown beef in single layer for 3-4 minutes per side until seared.
- Add onion, carrots, parsnip, and garlic to pot with beef.
- Cook vegetables 5 minutes, stirring occasionally, until onion softens.
- Pour in Guinness and 1 3/4 cups beef broth.
- Add thyme, rosemary, and bay leaves.
- Cover, bring to simmer over medium heat, then reduce to medium-low.
- Simmer covered for 2 hours, stirring occasionally, until beef is fork-tender.
- Whisk remaining 1/2 cup beef broth with flour until smooth.
- Stir flour mixture and frozen peas into stew.
- Increase heat to medium and cook 10 minutes until thickened.
- Remove herb sprigs and bay leaves before serving.
