Irish Beef Stew

Irish Beef Stew is a hearty and comforting dish that epitomizes traditional Irish cooking, bringing warmth and satisfaction to the table. This rustic stew is known for its simplicity, using wholesome ingredients that are often found in the lush, green pastures of Ireland. At the heart of this dish is tender, melt-in-your-mouth beef, typically chuck or stew meat, which is simmered to perfection with an array of vegetables and aromatic herbs.

​The preparation begins with browning the beef in a heavy pot, which helps to develop a rich flavor base. Once the meat is browned to a deep, golden hue, it is complemented by a medley of classic vegetables, including onions, carrots, and potatoes. These humble ingredients not only add depth to the dish but also provide a satisfying and nutritious balance. The iconic Irish brown soda bread or creamy mashed potatoes often accompany the stew, perfect for soaking up the savory broth.

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RECIPE​

Ingredients

• OLIVE OIL
  
• 2 LB. BONELESS BEEF CHUCK ROAST  CUT IN 1” PIECES
  
• SALT & PEPPER
  
• 1 MEDIUM ONION, CHOPPED
  
• 3 MEDIUM CARROTS, PEEL AND  CUT INTO 1” PIECES
  
• 3 MEDIUM PARSNIPS, PEEL AND  CUT INTO 1” PIECES
  
• 1 PACKAGE (8-10 OZ.) MUSHROOMS SLICED
  
• 2 CLOVES OF GARLIC – PRESSED
  
• 1 TSP. DRIED THYME
  
• 1 TSP. DRIED ROSEMARY
  
• 2 BAY LEAVES
  
• 1 CAN OR BOTTLE (ABOUT 12-15 OZ.) GUINNESS STOUT
  
• 2 1/2 CUPS BEEF BROTH
  
• 1 TBSP. DIJON MUSTARD
  
• 1 TBSP. TOMATO PASTE
  
• 1 TBSP. WORCESTERSHIRE SAUCE
  
• 1 LB. SMALL YELLOW POTATOES, HALVED
  
• CHOPPED FRESH PARSLEY 

1. Heat 2 tbsp. oil in Dutch oven. Season beef with salt and pepper, then cook 5 minutes on high heat, browning beef on all sides.  Remove and set aside. Add 2 tbsp. oil to Dutch oven with onions.  Cook onions 3 minutes. 
   
2. Add carrots, parsnips, and mushrooms.  Salt and pepper veggies, cook 8 minutes until mushrooms release their liquid.  Add garlic, thyme, rosemary, bay leaves, Guinness, broth, mustard, tomato paste and Worcestershire sauce; bring to a boil, scraping up browned bits from bottom of Dutch oven. 
   
3. Return beef to Dutch oven, reduce heat to low and cook 1 ½ hours.  Add potatoes making sure they are submerged in broth. (add water if needed) Cook 30 minutes or until potatoes are fork tender.  Serve and garnish with parsley. 

Printable Recipe - iRISH BEEF STEW