Irish Beef Stew
Prep Time
Cook Time
Number of Servings
Serving Size
What you'll need:
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2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
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¾ teaspoon salt
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½ teaspoon ground pepper
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2 tablespoons canola oil, divided
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1 small yellow onion, chopped
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3 medium carrots, diagonally sliced into 1-inch pieces
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3 stalks celery, cut into 1-inch pieces
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1 tablespoon tomato paste, unsalted
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1 (12 fluid ounce) bottle stout beer (such as Guinness)
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2 teaspoons chopped fresh thyme
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4 cups low-sodium beef broth
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1 ½ pounds baby Yukon Gold potatoes, halved
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2 tablespoons cornstarch
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2 tablespoons cold water
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2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
What to do:
- Season beef with salt and pepper. In a large pot over medium-high heat, brown half the beef in 1 tbsp oil, about 3 minutes per side; transfer to a bowl. Repeat with remaining beef and oil.
- Add onion, carrots, and celery to the pot; cook for 4 minutes until softened. Stir in tomato paste and cook for 1 minute. Add beer and thyme, scraping up browned bits, and cook for 2 minutes to reduce slightly.
- Return beef to the pot with broth; bring to a boil. Reduce heat, cover, and simmer for 1 hour 10 minutes until beef is mostly tender.
- Add potatoes, cover, and cook 15–20 minutes more. Mix cornstarch with cold water, add to pot, and cook on high, stirring, until thickened, about 2 minutes. Remove from heat and stir in parsley. Garnish if desired.
