Irish Stew

This mouthwatering good Irish Stew is made with tender chuck roast, carrots, onions, and potatoes in a flavorful beef gravy seasoned with rosemary and fresh thyme.

Course main meal beef

Cuisine Irish

Keyword irish beef stew, Irish stew recipe, what is in Irish beef stew, what is in Irish stew, what is Irish stew

Prep Time 20

Cook Time 2 40

Total Time 3

Servings servings

Calories 693kcal

Author Beth Pierce

Ingredients

⅔ cup flour
½ teaspoon salt
½ teaspoon fresh ground black pepper
3 lb. beef chuck roast trimmed and cut in bite size pieces
¼ cup vegetable oil
1 large sweet onion chopped
3 cloves garlic minced
½ teaspoon crushed rosemary
½ teaspoon fresh ground black pepper
2 cups Guinness beer
½ tablespoon Worcestershire sauce
2½ - 3 cups beef broth
3 tablespoons tomato paste
2 bay leaves
4 carrots peeled and cut in chunks
3 russet potatoes peeled and chunked
4 sprigs thyme or chopped fresh parsley

Instructions

In large zipper bag add flour, salt and black pepper. Add the chuck roast and shake to coat.
Heat 1 tablespoon oil in large Dutch oven or heavy stockpot over medium heat. Working in batches brown the beef. Add oil when needed and scrape the bottom of the pot. Plate the beef as you go.
Add 1 tablespoon oil and cook the onions until soft and fragrant. Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for 1 minute while stirring constantly. Add the stout beer and stir scraping the bottom of the pan to deglaze it. Add the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated). Cover and simmer on low for 80-90 minutes stirring several times to keep anything from burning or sticking to the bottom.
Add the carrots, potatoes and thyme. Cover and simmer on low for 40-45 minutes or until the carrots and potatoes are soft and beef is tender. If the mixture becomes too thick add a little more beef broth or water. Remove the bay leaves prior to serving. Garnish with thyme or parsley.

Notes

Trim the chuck cutting against the grain (if possible) into bite-size cubes. Avoid large portions of fat and cartilage.
Slow simmer covered on low, adding more broth when necessary and stirring frequently.
For aesthetic purposes, peel your carrots so they are that gorgeous bright orange color.
Do not forget to remove the bay leaves, as they have sharp edges and could pose a choking hazard.

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