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Irish Beef Stew

Irish beef stew simmers beef chuck in stout and beef broth until fork-tender, then finishes with carrots and Yukon Gold potatoes. The result is a hearty, thick stew with tender beef and vegetables.
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Prep Time 20 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1.5-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 bottle (11.2 oz) stout beer
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 carrots medium, cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1.5-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry with paper towels and season it with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat, then brown the beef in batches, turning to brown several sides, about 8–10 minutes total per batch; transfer each batch to a plate.
  3. Add the onion to the pot and cook over medium heat, stirring occasionally, until softened, 5–7 minutes.
  4. Stir in the garlic and flour and cook for 1 minute, stirring constantly.
  5. Gradually stir in the stout and beef broth, scraping up the browned bits from the pot, then add the thyme, bay leaves, and browned beef with any accumulated juices.
  6. Bring the stew to a gentle simmer, cover, and cook over low heat until the beef is nearly fork-tender, 1 1/2–2 hours; adjust the heat as needed to maintain a gentle simmer.
  7. Stir in the carrots and potatoes, cover, and simmer until the vegetables are tender and the beef is fork-tender, 30–40 minutes; remove the bay leaves before serving.

Notes

For the best browning, avoid crowding the beef and brown it in batches. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free variation, use certified gluten-free stout and gluten-free all-purpose flour.