Irish Beef Stew

The pinnacle of comfort food, Irish stew (AKA Guinness stew) deserves to be celebrated all year long. Though it's traditionally made with lamb, I use beef chuck for an equally comforting (and more affordable!) version. With its signature rich flavor from Guinness stout, this stew is an absolute go-to dinner to cozy up to on St. Patrick's Day and beyond. Ready to try your hand at this warming recipe? Read on for all my top tips on how to perfect it.

What People Are Saying:
"Delicious!!! I took it to a St Patrick’s Day get-together and everyone loved it!...I’ll make it again!!!" - OrangeDog

"Best stew! My whole family loved it. I didn’t think I would like it because I don’t really like the taste of beer in food. BUT the Guinness added so much flavor!" - Melissamom50

How To Make Irish Beef Stew

INGREDIENTS

• Beef: I like beef chuck stew meat for this recipe because it has tons of beefy flavor as well as ample connective tissue, which breaks down into gelatin during cooking, turning the meat tender and succulent and lending body to the broth. What’s more, chuck is one of the more affordable cuts you’re likely to find.
• Aromatics: I use onion, carrots, celery, and garlic, cooked gently until soft and sweet (but not browned), to lay down a strong flavor foundation for my stew.
• Potatoes: Russets are my go-to for this stew. Their high starch content serves as a natural thickener, obviating the need for a roux and other starchy thickener.
• Broth: I use beef broth for an added layer of beefiness, and I stick with low-sodium broth for more control over the stew’s salt level.
• Beer: For Irish stew, nothing compares to Guinness. This classic Irish stout contributes tons of roasty, malty flavor—you might discern echoes of caramel and coffee—and pairs stunningly well with the beef. In addition, Guinness adds body to the broth, while giving it a rich brown color. Is there anything Guinness can’t do!
• Thyme: I use fresh thyme to bring a bit of herbal brightness to the rich stew.

STEP-BY-STEP INSTRUCTIONS

Kick off the proceedings by seasoning the beef generously with kosher salt and freshly ground pepper (don't be shy!).

Now that the beef is well seasoned it's time to put a good sear on it it. The aim is deep brown color, so you’ll want to cook it in two batches to avoid crowding the pot. Grab a large Dutch oven and heat 2 Tbsp. oil over medium. Using tongs, place half of the beef in the pot, leaving space between each piece. Cook until seared on all sides, about 10 minutes. Transfer to a plate and repeat with the remaining beef.

On to the aromatics. Add the remaining 1 Tbsp. oil to the pot, followed by the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Season with salt and pepper.

Return the beef along with any accumulated juices to the pot.

Add the potatoes, broth, beer, and thyme, scraping up the flavor-packed browned bits stuck to the bottom of the pot with a wooden spoon. Bring to a boil, then reduce the heat so the broth at a simmer. Season with salt and pepper. Cover and cook, adjusting the heat as needed to maintain a simmer (don’t let the stew boil!), until the beef and potatoes are tender, about 30 minutes.

Hold off on garnishing with parsley until the stew is in the bowls.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Brown the beef in batches: Browning the beef well is a critical step in building tons of savory, complex flavor. To do this the beef needs space in the pot; otherwise, it will steam instead of sear. So, take your time and work in batches. In the process, you’ll be building a layer of caramelized browned bits (known as “fond”) in the bottom of the pot, which will eventually dissolve into the broth, infusing it with tons of robust umami flavor.
• Simmer, don’t boil: Stew meat needs to be cooked over low heat, i.e., simmered, for a long time to become tender. Don’t be tempted to accelerate this process by cooking at a boil—you’ll only wind up with shoe leather.
• How do you thicken Irish stew? If your stew isn’t as thick as you’d like, continue simmering it for a few minutes more with the lid off until you reach your desired texture. The starchy potatoes naturally thicken the dish slightly, but you can also try mashing and stirring a few of them into the stew to thicken it further.

Storage

The cooked and cooled stew can be refrigerated for up to 4 days. You can also freeze it for up to 1 month, but note that freezing stew with potatoes may affect the texture once thawed and reheated.