Classic Irish Beef Stew
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Learn more →Ingredients
6 servings
- 2 lb beef chuck, cut into 1 ½-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp all-purpose flour, divided
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 large yellow onion, roughly chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup guinness stout or other dark stout
- 3 cups low-sodium beef broth
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp worcestershire sauce
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Toss with 2 tablespoons of the flour until lightly coated, shaking off any excess.
- 2
Heat the vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining batch.
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