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Authentic Beef Stew

Beef Stew

This Irish-style beef stew is a comforting, slow-cooked dish featuring tender chunks of chuck beef simmered with carrots, potatoes, and onions in a rich, savory broth. Inspired by a classic Dublin pub recipe, it’s perfect for cozy evenings and brings a taste of Ireland right to your kitchen.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 People
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chuck beef, cut into 1-1.5 inch chunks
  • 4 large carrots, peeled and chopped
  • 3 medium potatoes, diced into 1-inch pieces
  • 2 medium onions, chopped
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • To taste Salt
  • To taste Pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil (for browning beef)
  • about 1/4 cup splash of Guinness or red wine Optional for richness.
  • 1 bay leaf or rosemary sprig for added aroma Optional.

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Wooden spoon or heatproof spatula
  • Measuring cups and spoons
  • Ladle
  • Bowls for serving

Method
 

  1. Prepare the beef by patting the chunks dry with paper towels and seasoning generously with salt and pepper.
  2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until hot but not smoking.
  3. Brown the beef in batches, avoiding overcrowding, until all sides are deeply browned. Remove browned beef and set aside.
  4. In the same pot, add chopped onions and sauté for about 5 minutes until softened and translucent. Add minced garlic and cook for another 1 minute until fragrant.
  5. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
  6. Sprinkle the flour over the onion mixture and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
  7. Gradually pour in the beef broth while stirring constantly to avoid lumps.
  8. Return the browned beef to the pot. Add Worcestershire sauce, dried thyme, and if using, the bay leaf or rosemary sprig. If desired, pour in a splash of Guinness or red wine for richness.
  9. Bring the stew to a gentle simmer. Cover partially and reduce heat to low. Let it simmer gently for about 1 hour 30 minutes or until the beef begins to become tender.
  10. Add the chopped carrots and potatoes to the pot. Continue simmering, covered partially, for another 45 minutes to 1 hour, or until vegetables and beef are tender and the stew has thickened.
  11. Taste and adjust seasoning with salt and pepper as necessary. Remove any bay leaf or herb sprigs before serving.
  12. Ladle the stew into warm bowls and serve hot, preferably with crusty bread or mashed potatoes.

Notes

  • Patience matters: slow simmering develops tender meat and thick, flavorful broth.
  • Browning the beef well adds depth to the stew's flavor.
  • Adjust thickness by controlling broth and flour quantity. For thicker stew, use less broth or add a slurry of flour and cold water near the end.
  • Variations can include adding parsnips, turnips, or a splash of cream for richness.
  • Leftovers improve after a day as flavors meld beautifully.