Description
Irish stew: the ultimate comfort food meal that tastes like you’ve been tending a pot over the fire all day. Brown some beef, toss it with carrots and onion, then let the oven or slow cooker do the work.
Ingredients
Scale
- 2 and 1/2 pounds beef chuck roast
- 1 tablespoon kosher salt (divided)
- 2 tablespoons light olive oil (or any vegetable oil)
- 1 large onion (chopped)
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic
- 1/4 cup tomato paste
- 8 carrots (medium or large)
- 3 tablespoons flour
- 14 ounces Guinness stout beer
- 3 cups water
- 1 tablespoon Better than Bouillon beef base
- 2 bay leaves
- 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
Instructions
- Choose a well marbled 2-3 lb chuck roast that has plenty of fat. Use paper towels to dry it off when you open the package.
- Use a sharp chef’s knife to cut the roast into 2 inch pieces.
- Sprinkle the beef chunks with 1 teaspoon kosher salt.
- Heat a heavy Dutch oven pot over medium high heat for at least 2 minutes.
- When the pot is very hot, add 1 tablespoon light olive oil. It should shimmer right away.
- Add the beef pieces one at a time, salt side down, with at least 1 inch of space in between each one. Sprinkle the top with more salt. Let sear for about 2 minutes, until well browned. Flip each piece and sear the other side.
- Remove the seared beef to a plate. Repeat the browning process with all the remaining beef.
- Preheat the oven to 325 degrees F.
- Prepare the onions, garlic, and carrots. Chop the onion. Smash and mince 4 cloves of garlic. Peel and chop 8 carrots into big chunks.
- Turn the heat to medium. If the pot is looking dry, add another 1 tablespoon oil.
- Add 1 chopped onion and sauté. Add 1/2 teaspoon pepper and a dash of kosher salt. Sauté for 3 minutes, until softened and browned.
- Add 4 cloves of garlic, smashed and minced. Sauté for 1 minute.
- Add 1/4 cup tomato paste. Cook for 1 minute.
- Add the chopped carrots and sprinkle with 3 tablespoons of flour. Stir for 1 minute.
- Add 14 to 16 ounces of Guinness.
- Add 3 cups of water and 1 tablespoon Better Than Bouillon Beef Base. Stir it all together.
- Return beef into the pot (including any juices).
- Add 2 bay leaves and 4 sprigs of fresh thyme.
- Cover and bring to a simmer over high heat.
- Once it has started bubbling, remove from heat and cover tightly.
- Place in the center of the 325°F oven. Cook for 2 and 1/2 hours.
- Remove the lid and check the beef with a fork. If it’s not tender, replace the lid and continue cooking for another 30 minutes.
- Taste your stew. Add salt and pepper to taste. Remove bay leaves and thyme.
- Serve with Creamy Mashed Potatoes.
- Storage: Pop any leftover stew in an airtight container in the fridge for up to 5 days.
- Freezing: If you have too much to eat, freeze it in a ziplock.
Notes
- Serve with mashed potatoes or Colcannon for St. Patrick’s Day or any hearty winter dinner.
- If you prefer, you can replace the Guinness with broth.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 100 mg
Keywords: Irish Stew, Beef Stew, Comfort Food