Irish Beef and Vegetable Stew

The smell of stout and beef simmering together takes me straight back to a tiny rented kitchen in Dublin, where rain streaked the windows for three days straight. I'd bought cheap chuck steak from the butcher because that's what my budget allowed, not knowing it would become the secret to the most tender stew I'd ever made. My flatmates kept wandering in, drawn by the aroma, asking what time dinner was. That night, crowded around a small table with mismatched chairs, we ate until the pot was empty.

Last winter, during that snowstorm that trapped everyone indoors for days, I made triple batches of this stew. Neighbors I'd barely spoken to knocked on my door with empty containers, having heard through the building grapevine that something good was cooking. We ended up with an impromptu potluck in my hallway, sharing stories and passing around crusty bread to soak up the rich broth.

Ingredients

• 1.2 kg beef chuck: Chuck roast has the perfect marbling for slow cooking, becoming meltingly tender while still holding its shape. Cut it into uniform 2.5 cm cubes so everything cooks evenly.
• 3 large carrots and 2 parsnips: These root vegetables absorb the stout and become sweet, earthy gems in the finished stew. Parsnips add a lovely subtle sweetness that balances the savory beef.
• 3 medium potatoes: Yukon Gold or red potatoes work beautifully here, holding their texture without falling apart during long simmering.
• 2 medium onions, 3 cloves garlic, and 2 celery stalks: This aromatic base builds the foundational flavor profile. Sautéing them before adding the liquid unlocks their sweetness.
• 330 ml Irish stout beer: The beer adds incredible complexity and richness, but you can substitute with additional stock if you prefer. Guinness is traditional, but any dark stout works beautifully.
• 1.2 liters beef stock: Use a good-quality stock, preferably homemade or low-sodium store-bought, since it forms the backbone of your stew.
• 2 tbsp tomato paste: This concentrate adds umami and helps create that gorgeous, deep mahogany color.
• Fresh thyme, bay leaves, and Worcestershire sauce: These herbs and seasonings layer in traditional Irish flavors. The thyme brings earthiness while Worcestershire adds that extra savory kick.
• 3 tbsp vegetable oil and 2 tbsp fresh parsley: Oil for proper browning, which creates fond (those browned bits) that add depth, and parsley for a fresh finish that brightens the rich stew.

Instructions

Brown the beef to build flavor:

Heat 2 tablespoons oil in your Dutch oven over medium-high heat until shimmering. Pat those beef cubes completely dry with paper towels and season generously with salt and pepper. Working in batches so you don't crowd the pot, brown the beef on all sides until deeply caramelized. This step creates those beautiful browned bits on the bottom of your pot that become pure magic in the final dish.

Sauté the aromatics:

Lower the heat to medium and add another splash of oil if needed. Toss in the onions, celery, and garlic, cooking until softened and fragrant, about 5 minutes. Stir in the tomato paste and let it cook for a minute—the paste will darken slightly and smell incredibly rich.

Combine everything and simmer:

Return the beef and all its juices back to the pot. Add the carrots, potatoes, parsnips, thyme, and bay leaves. Pour in the beef stock and stout, then stir in the Worcestershire sauce. Bring everything to a boil, then reduce to low, cover, and let it simmer gently. Stir occasionally and let it cook for about 2 hours until the beef is fork-tender.

Finish and serve:

Remove the lid for the last 20 minutes to let the liquid reduce and thicken naturally. Fish out and discard the bay leaves. Taste and adjust the seasoning with more salt and pepper if needed. Sprinkle with fresh parsley just before serving, right over the table so everyone can see how beautiful it looks.

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This stew has become my go-to for days when I need to feed both body and soul. There's something profoundly satisfying about stirring a pot that's been bubbling away for hours, filling the whole house with warmth and promises of comfort.

Choosing Your Beef

I've learned through many experiments that chuck roast is absolutely worth seeking out. The marbling melts into the sauce, creating silkiness while the actual meat stays intact. I once tried using lean beef and ended up with tough, stringy pieces that never quite surrendered to the simmering process.

The Magic of Stout

That bottle of dark beer isn't just tradition—it's chemistry at work. The roasted malts in stout complement beef beautifully, adding notes of coffee and chocolate while the bitterness balances the sweetness of root vegetables. If you're not a beer drinker, don't worry—the cooking process transforms it completely.

Make It Your Own

This recipe welcomes variations like an old friend. I've added turnips in winter and leeks in spring, each bringing their own character to the bowl. Sometimes I throw in a handful of pearl onions during the last 30 minutes for extra sweetness.

• Try swapping some potatoes for rutabaga if you enjoy a slight peppery bite.
• A splash of apple cider vinegar added near the end brightens everything beautifully.
• For extra luxury, top with a dollop of horseradish cream just before serving.

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There are few things in life as restorative as a bowl of properly made stew, especially when shared with people you love. I hope this recipe finds its way into your regular rotation, becoming as reliable and comforting for you as it has been for me.

Recipe FAQs

→ What cut of beef works best?

Beef chuck cut into cubes is ideal for its balance of tenderness and flavor after slow cooking.

→ Can I make this stew gluten-free?

Yes, by using gluten-free beef stock, Worcestershire sauce, and omitting or substituting the stout with gluten-free options.

→ How long should I simmer the stew?

Simmer gently for about 2 hours until the beef is tender and the vegetables are cooked through.

→ What vegetables are included?

The stew contains carrots, potatoes, parsnips, celery, and onions to create a hearty mix.

→ Can I add variations to the dish?

Yes, ingredients like turnips or leeks can be added to enhance flavor and texture variety.

→ What is a good accompaniment?

Crusty bread or traditional Irish soda bread pairs well and helps soak up the rich broth.