Irish Beef Stew Rich Gravy (Printable)
A comforting blend of beef, carrots, parsnips, and potatoes in a savory rich gravy.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 large parsnips, peeled and cut into chunks
04 - 3 medium potatoes, peeled and cut into chunks
05 - 2 medium onions, chopped
06 - 3 cloves garlic, minced
07 - 2 stalks celery, chopped
→ Liquids
08 - 4 cups beef stock
09 - 1 cup Guinness or other dark stout
10 - 2 tbsp tomato paste
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste
→ For the Gravy
15 - 2 tbsp vegetable oil
16 - 2 tbsp flour
→ Garnish
17 - 2 tbsp fresh parsley, chopped
# Step-by-step:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Brown the beef in batches until well-seared on all sides. Transfer browned beef to a plate.
03 - Add onions, garlic, and celery to the pot. Cook for 3–4 minutes, stirring and scraping up browned bits from the bottom.
04 - Stir in tomato paste and flour, and cook for 1 minute to develop flavor.
05 - Return the beef to the pot. Pour in the Guinness (if using) and beef stock, stirring to combine and fully incorporate.
06 - Add carrots, parsnips, potatoes, bay leaves, thyme, and rosemary. Bring to a gentle simmer.
07 - Cover and cook on low heat for 2–2.5 hours, or until the beef is fork-tender and the vegetables are soft, stirring occasionally. Skim any excess fat from the surface if needed.
08 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
09 - Serve hot, garnished with chopped parsley.
# Expert Advice:
01 -
- The rich gravy develops flavors that taste like they simmered all day even though the active time is minimal
- Leftovers somehow improve overnight making it perfect for make-ahead meals
02 -
- Browning the beef properly is non-negotiable, those caramelized bits create the foundation of the entire flavor profile
- Simmer gently rather than boiling, high heat will toughen the meat and make the vegetables mushy
03 -
- Dry your beef thoroughly before searing, any moisture will steam instead of brown
- Use a heavy Dutch oven that holds heat evenly, thin pots will scorch the gravy