Hey Foodies! Today, we’re whipping up a pot of Irish Beef Stew magic! Think tender beef, hearty veggies, and that Irish warmth in every spoonful.
Perfect for St. Patrick’s Day or any day you crave comfort. Let’s get simmering! 🍲
Ingredients
- 1 tablespoon oil
- 1 pound beef, cut into bite sized pieces
- 1 onion, diced
- 2 cloves garlic, chopped
- 4 cups beef broth
- 1 can Irish stout (or 2 cups beef broth)
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 2 bay leaves
- 2 medium white potatoes, cut into bite sized pieces
- 3 carrots, cut into bite sized pieces
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fish sauce (optiaonal)
- salt and pepper to taste
Instructions:
Cook the beef in the oil in a large sauce pan over medium-high heat until browned on all sides before setting aside and draining off all but 1 tablespoon of the grease.
Add the onion and cook until tender, about 5 minutes. Add the garlic and cook unitl fragrant, about a mintute.
Add 1/2 cup of the broth and deglaze the pan by scraping any brown bits up from the bottom of the pan as the broth sizzles before adding the remaining broth, stout, rosemary, thyme and bay leaves.
Bring to a boil, reduce the heat and simmer, covered, until the beef is almost falling apart tender, about 2-3 hour, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
Add the potatoes and carrots and cook until tender, about 15 minuites.
Add the Worcestershire sauce and fish sauce before seasoning with salt and pepepr to taste.
Nutrition Information:
Calories 461, Fat 9g (Saturated 2g, Trans 0.3g), Cholesterol 71mg, Sodium 1013mg, Carbs 32g (Fiber 4g, Sugars 6g), Protein 32g
Frequently Asked Questions:
What type of beef is best for Irish beef stew?
Tougher cuts with marbling, like chuck or round, work best for long, slow cooking, resulting in tender and flavorful meat.
Can I substitute the Irish stout with something else?
Yes, if you prefer, you can use additional beef broth instead of Irish stout. The stout adds a rich flavor, but it’s not necessary.
Is fish sauce necessary in Irish beef stew?
Fish sauce adds depth and umami to the stew, but it’s optional. You can omit it if you don’t have it or prefer not to use it.
What’s the purpose of deglazing the pan with broth?
Deglazing helps incorporate the flavorful browned bits (fond) stuck to the pan into the stew, enhancing its overall taste.
Can I make Irish beef stew in a slow cooker?
Yes, you can transfer the stew to a slow cooker after deglazing and cook on low for 6-10 hours or on high for 3-5 hours.
Do I need to peel the potatoes for the stew?
It’s a personal preference. You can leave the skin on for added texture and nutrients, or peel them if you prefer a smoother stew.
How do I know when the beef is tender enough?
The beef should be almost falling apart tender. You can test it by piercing it with a fork; if it easily shreds, it’s ready.
Can I make Irish beef stew ahead of time?
Yes, Irish beef stew often tastes better the next day. Store it in the refrigerator, and reheat it gently on the stove or in the microwave.
What other vegetables can I add to the stew?
While the classic recipe includes onions, garlic, carrots, and potatoes, you can add other root vegetables like parsnips or turnips for variation.
Is it okay to freeze Irish beef stew?
Yes, you can freeze Irish beef stew for up to 3 months. Just ensure it’s cooled completely before transferring it to a freezer-safe container. Reheat it thoroughly when ready to eat.
Irish Beef Stew
Ingredients
- 1 tablespoon oil
- 1 pound beef cut into bite sized pieces
- 1 onion diced
- 2 cloves garlic chopped
- 4 cups beef broth
- 1 can Irish stout or 2 cups beef broth
- 1 teaspoon rosemary chopped
- 1 teaspoon thyme chopped
- 2 bay leaves
- 2 medium white potatoes cut into bite sized pieces
- 3 carrots cut into bite sized pieces
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fish sauce optiaonal
- salt and pepper to taste
Instructions
- Cook the beef in the oil in a large sauce pan over medium-high heat until browned on all sides before setting aside and draining off all but 1 tablespoon of the grease.
- Add the onion and cook until tender, about 5 minutes. Add the garlic and cook unitl fragrant, about a mintute.
- Add 1/2 cup of the broth and deglaze the pan by scraping any brown bits up from the bottom of the pan as the broth sizzles before adding the remaining broth, stout, rosemary, thyme and bay leaves.
- Bring to a boil, reduce the heat and simmer, covered, until the beef is almost falling apart tender, about 2-3 hour, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
- Add the potatoes and carrots and cook until tender, about 15 minuites.
- Add the Worcestershire sauce and fish sauce before seasoning with salt and pepepr to taste.
