Description
A hearty and traditional Irish Beef Stew served with creamy mashed Yukon gold potatoes. This comforting dish features tender beef chuck simmered with vegetables and Guinness stout for a rich, deep flavor, perfect for a cozy winter meal.
Ingredients
Scale
For the stew:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and black pepper to taste
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup Guinness stout or other dark beer
- 3 carrots, sliced
- 2 parsnips, peeled and chopped
- 2 celery stalks, chopped
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
For the mashed potatoes:
- 2 pounds Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and pepper to taste
Instructions
- Season and sear the beef: Season the beef cubes generously with salt and black pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Working in batches, sear the beef until browned on all sides to develop flavor. Transfer browned beef to a plate and set aside.
- Sauté aromatics: In the same pot, add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and tomato paste, cooking for another minute to enhance the flavors.
- Thicken and deglaze: Sprinkle the flour over the mixture and stir to coat the vegetables evenly. Pour in beef broth and Guinness stout, scraping up any browned bits from the bottom of the pot to incorporate all the rich flavors.
- Simmer the stew: Return the seared beef to the pot. Add sliced carrots, chopped parsnips, celery, thyme, and bay leaf. Bring the mixture to a simmer, then cover and cook on low heat for 2 to 2 1/2 hours until the beef is tender and the stew has thickened. Remove the bay leaf before serving.
- Prepare the mashed potatoes: While the stew simmers, boil peeled and cubed Yukon gold potatoes in salted water until tender, about 15–20 minutes. Drain well and return potatoes to the pot.
- Mash potatoes: Add unsalted butter and whole milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Serve: Spoon a generous portion of the beef stew over a scoop of creamy mashed potatoes and serve hot. Enjoy this comforting and flavorful traditional Irish meal.
Notes
- For deeper flavor, prepare the stew a day ahead and reheat before serving to allow the flavors to meld.
- If you prefer to avoid alcohol, substitute the Guinness stout with additional beef broth.
- This recipe can be made gluten-free by using gluten-free flour instead of all-purpose flour and ensuring the broth and beer alternatives are gluten-free.
