Irish beef stew rich gravy (Printable)
Tender beef and hearty root vegetables simmered in savory rich gravy, perfect for comfort meals.
# What You'll Need:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 parsnips, peeled and sliced
05 - 2 medium onions, chopped
06 - 3 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 2 cups beef stock
09 - 1 bottle (12 oz) Irish stout (e.g., Guinness)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Thickeners & Seasonings
12 - 2 tbsp all-purpose flour
13 - 2 tbsp vegetable oil
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
→ Finishing
18 - 2 tbsp chopped fresh parsley
# Step-by-step:
01 - Pat the beef cubes completely dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pot. Brown on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
03 - Add chopped onions and sliced celery to the same pot. Sauté for 4-5 minutes until softened and fragrant. Add minced garlic and cook for 1 additional minute until fragrant, being careful not to burn.
04 - Stir in the flour and tomato paste. Cook for 2 minutes, stirring constantly to coat the vegetables and cook out the raw flour taste. The mixture will become thick and fragrant.
05 - Pour in the Irish stout, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it bubble for 1-2 minutes to reduce slightly.
06 - Return the browned beef and any accumulated juices to the pot. Add beef stock, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Stir everything together to combine.
07 - Bring the mixture to a simmer, then reduce heat to low. Cover tightly with the lid and cook for 1 hour, stirring occasionally to prevent sticking.
08 - Add sliced carrots, potato chunks, and sliced parsnips to the pot. Stir well to submerge vegetables in the liquid. Cover and return to a gentle simmer.
09 - Continue simmering covered for another hour, or until the beef is fork-tender and the vegetables are cooked through. The gravy should be thick and rich.
10 - Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle hot stew into bowls and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- The stout creates depth you cant get from wine or broth alone
- Everything happens in one pot, leaving you time to relax while it simmers
- Leftders taste even better after the flavors have had time to marry
02 -
- Rushing the sear step results in gray, less flavorful meat so take your time getting good color
- The stew is done when the beef shreds easily with a fork, not when the timer goes off
- Letting the stew rest for 15 minutes before serving allows the gravy to thicken slightly
03 -
- Cutting all vegetables to similar size ensures even cooking and better presentation
- A knob of butter stirred in at the end adds velvety richness and glosses the sauce