Recipe
Hearty Irish Beef Stew
Slow-simmered beef, potatoes and carrots in a rich Irish-style gravy — proper cold-weather comfort with plenty of tender chunks.
Ingredients
Method
20 mins prep125 mins cook145 mins total
Pat the beef dry, season well, then toss it with the flour until lightly coated.
Heat 1 tablespoon of oil in a large casserole pan over a medium-high heat. Brown the beef in batches, lifting each batch onto a plate so the pan does not overcrowd.
Lower the heat to medium, add the remaining oil, then cook the onion, celery and carrots for 6–8 minutes until beginning to soften.
Stir in the garlic and tomato purée for 1 minute, then pour in the stout or extra stock and scrape up the browned bits from the base of the pan.
Return the beef and any resting juices to the pan. Add the potatoes, stock, thyme and bay leaf, bring to a gentle simmer, then cover loosely.
Cook gently for 1 hour 45 minutes to 2 hours, stirring now and then, until the beef is tender and the potatoes are soft at the edges.
Stir in the peas for the final 5 minutes. Taste and adjust the seasoning, then remove the bay leaf and finish with parsley before serving.
Notes
For a thicker gravy, simmer uncovered for the final 10–15 minutes. The stew reheats well the next day; loosen with a splash of stock if needed.
About this recipe
This hearty Irish beef stew keeps the cooking straightforward: brown the beef well, soften the vegetables, then let everything bubble gently until the gravy turns glossy and the meat is spoon-tender.
Stout gives the stew a deeper savoury edge, but extra beef stock works well if you prefer to keep it alcohol-free. Serve with buttered greens or crusty bread for mopping up the sauce.
