Irish Beef Stew

Ingredients

  • 3 Tbsp. extra-virgin olive oil, divided

  • 2 lb. beef chuck stew meat, cubed into 1" pieces 

  • Kosher salt

  • Freshly ground black pepper

  • 1 yellow onion, finely chopped

  • 2 medium carrots, peeled, cut into rounds

  • 2 celery ribs, finely chopped

  • 3 garlic cloves, minced

  • 3 medium russet potatoes, peeled, cut into large chunks

  • 4 cups low-sodium beef broth

  • 1 (11.2-oz.) bottle Guinness 

  • 2 tsp. fresh thyme

  • Finely chopped fresh parsley, for serving

Directions

  1. In a large Dutch oven over medium heat, heat 2 Tbsp. oil. Season beef with salt and pepper. Working in batches if needed, add beef to pot and cook on all sides until browned, about 10 minutes total. Transfer beef to a plate.
  2. In same pot over medium heat, heat remaining 1 Tbsp. oil. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and cook, stirring, until fragrant, about 1 minute more.
  3. Return beef to pot, then add potatoes, broth, beer, and thyme. Scrape bottom of pot to release any browned bits. Bring to a boil, then immediately reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and let simmer until beef and potatoes are fork-tender, about 30 minutes.
  4. Divide stew among bowls. Top with parsley.

 

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