Emerald Isle Beef Stew

🕒 Prep: 20 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Emerald Isle Beef Stew is your ticket to a cozy evening, blending hearty ingredients with the rich depth of Irish stout. It's not just a meal; it's a comforting bowl of tradition and flavor.

Ingredients for Emerald Isle Beef Stew

Beef chuck roast is the star of this stew, offering a tender texture after simmering. Olive oil helps in browning the meat, adding a flavorful crust. Onion and garlic are your aromatic base, providing depth and richness. Carrots, parsnips, and celery bring sweetness and balance to the savory notes. Mushrooms add earthiness and a meaty texture. Tomato paste introduces a touch of acidity to round out flavors. The combination of beef broth and Irish stout beer creates a robust, flavorful liquid base. Worcestershire sauce brings umami, while bay leaves, thyme, and rosemary deliver herbal notes. Finally, a bit of flour thickens the stew, and fresh parsley adds a bright, fresh finish.

Tips & Tricks

  • Browning the beef well is essential for a deep flavor, don’t skip or rush this step.
  • If you can, make it a day ahead. The flavors develop even more after resting overnight.
  • Use a heavy-bottomed pot to ensure even cooking and prevent sticking.
  • For a gluten-free version, use cornstarch instead of flour for thickening.

Serving Suggestions

This stew pairs beautifully with creamy mashed potatoes or a slice of crusty bread to soak up all that delicious gravy. For a complete meal, serve alongside a simple green salad dressed with a light vinaigrette.

Frequently Asked Questions

Can I use a different type of beer?
Yes, a dark ale or porter will work, but the Irish stout offers the best depth of flavor.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and sauté the veggies first if you can, then transfer everything to the slow cooker and cook on low for 8 hours.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Emerald Isle Beef Stew Recipe Walkthrough

Begin by heating your olive oil over medium heat in a large pot. Once hot, add the beef cubes. You want to brown them on all sides, which takes about 5-7 minutes. This step is crucial as browning adds depth of flavor. Once browned, remove the beef and set it aside.

In the same pot, toss in the chopped onion and minced garlic. Sauté them until they're softened and aromatic, which should take about 3 minutes. Don’t rush this — it's the building block of your flavor.

Next, add the carrots, parsnips, celery, and mushrooms. Cook these for about 5 minutes, stirring occasionally. This will start to soften the veggies and meld their flavors.

Now, stir in the tomato paste to coat the vegetables, then pour in the beef broth, Irish stout, and Worcestershire sauce. This is where the magic starts. Add the bay leaves, thyme, rosemary, and season with salt and pepper. Stir everything together well.

Return the browned beef to the pot, submerging it in the liquid. Bring the stew to a gentle boil, then reduce the heat to a simmer. Let it bubble away gently for about 90 minutes, stirring occasionally. The beef will become tender and the flavors will meld beautifully.

To thicken the stew, mix the flour with a little water to form a smooth paste, then stir it into the pot. Let it cook for another 5-10 minutes until the stew thickens to your liking. Remove the bay leaves and give it a taste, adjusting the seasoning if needed. Just before serving, stir in the fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

  • Deep, rich flavors from the Irish stout and beef.
  • Perfect for chilly nights or when you need a comforting meal.
  • Uses simple, wholesome ingredients for a soul-warming dish.
  • It's a one-pot wonder — less cleanup, more enjoyment!

Ingredients

2 lbs beef chuck roast, cut into cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 parsnips, sliced
2 celery stalks, chopped
1 cup mushrooms, sliced
2 tbsp tomato paste
4 cups beef broth
1 cup Irish stout beer
2 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp all-purpose flour
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2. In the same pot, add onion and garlic; sauté until softened.
3. Stir in carrots, parsnips, celery, and mushrooms; cook for 5 minutes.
4. Add tomato paste, beef broth, Irish stout, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper.
5. Return beef to the pot. Bring to a boil, then reduce heat and simmer for 90 minutes, or until beef is tender.
6. In a small bowl, mix flour with a little water to form a paste. Stir into the stew to thicken.
7. Remove bay leaves, adjust seasoning if needed, and stir in fresh parsley before serving.

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