Irish beef with potatoes carrots (Printable Version)

Savory slow-cooked beef with potatoes, carrots, and herbs brings warmth and depth to every bite.

# What You'll Need:

→ Meats

01 - 3.3 pounds beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 4 large potatoes, peeled and cut into chunks
03 - 4 large carrots, peeled and sliced
04 - 2 large onions, chopped
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 5 cups beef stock, gluten-free if needed
08 - 1 bottle (330 ml) Guinness stout or other dark beer (optional, omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce, gluten-free if needed

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ For Searing & Garnish

15 - 3 tablespoons vegetable oil
16 - 2 tablespoons fresh parsley, chopped (for garnish)

# How to Make It:

01 - Pat beef cubes dry and season evenly with salt and pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil if needed. Transfer browned meat to a plate.
03 - Cook onions and celery in the pot, stirring until softened, about 5 minutes. Add minced garlic, cooking for 1 more minute.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Pour in Guinness stout if using; scrape browned bits from the bottom. Simmer for 2 minutes to reduce.
06 - Return beef to pot. Add carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir to evenly combine.
07 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
08 - Remove bay leaves. Taste and adjust salt and pepper as needed.
09 - Ladle stew hot into bowls and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • The beef becomes so tender it falls apart with just a spoon, and the broth tastes like pure comfort.
  • Everything cooks in one pot while you do other things, and your house smells incredible the whole time.
  • It's naturally gluten-free and tastes even better the next day.
02 -
  • Don't skip the browning step—it takes longer than you think it will, but that crust is where all the depth comes from.
  • The stew thickens as it sits, so if it looks a touch thin at the end, that's normal; it'll be perfect by tomorrow.
03 -
  • Brown your beef the night before and refrigerate it; the flavors meld overnight and it actually reheats better the next day.
  • If your stew ever seems too thin, mash a few cooked potatoes against the side of the pot and stir them in—instant, natural thickening with no flour needed.
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