Irish Beef Stew
Irish Beef Stew is a hearty and comforting dish that embodies the rich flavors of Ireland. Tender chunks of beef simmered in a robust broth with Irish stout, aromatic herbs, and hearty vegetables create a savory stew that’s perfect for cooler days. This recipe balances the earthy flavors of rosemary and thyme with the sweetness of carrots and potatoes, all brought together by a touch of Worcestershire and optional fish sauce for depth.
Whether cooked on the stovetop, in the oven, or in a slow cooker, each method ensures the beef becomes melt-in-your-mouth tender, resulting in a satisfying stew that’s sure to warm both body and soul.
How to make 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.
Notes:
Browning the Beef: Ensure the beef is well-browned on all sides before proceeding to enhance flavor and texture.
Deglazing the Pan: Adding a small amount of broth to deglaze the pan after cooking the onions and garlic helps incorporate the flavorful browned bits from the bottom of the pan into the stew.
Cooking Methods: The stew can be simmered on the stovetop, roasted in the oven, or cooked in a slow cooker. Each method results in tender beef, but the oven and slow cooker methods allow for longer, more hands-off cooking times which can enhance flavors.
Potatoes and Carrots: Add these vegetables later in the cooking process to ensure they don’t overcook and become mushy. They should be added once the beef is nearly tender.
Seasoning: Adjust salt and pepper to taste after adding Worcestershire and fish sauce, which provide depth and umami to the stew.
Optional Ingredients: Consider including fish sauce for extra umami depth, though it’s optional. Adjust its amount based on personal preference.
Herbs: Fresh rosemary and thyme add robust herbal flavors that complement the richness of the stew. Adjust quantities based on personal preference for herb intensity.
Consistency: The stew should have a thick and hearty consistency. If it’s too thin, you can simmer it uncovered to reduce and thicken the broth slightly.
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.