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Per serving
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- 1
Cut and Salt the Beef
Pat the chuck roast dry with paper towels and cut into 2-inch chunks. Sprinkle with 1 teaspoon of the salt and set aside. Preheat your oven to 325°F.
- 2
Sear the Beef
Heat a Dutch oven or heavy oven-safe pot over medium-high heat for 2 minutes. Add 1 tablespoon of oil — it should shimmer right away. Add beef pieces one at a time, leaving space between them. Sear 2 minutes per side until well browned. Work in batches; crowding the pan steams instead of sears. Remove browned beef to a plate and repeat with remaining pieces.
- 3
Saute the Vegetables
Turn heat to medium. Add remaining oil if the pot looks dry. Add the chopped onion, pepper, and a pinch of salt. Saute 3 minutes until softening. Add garlic and cook 1 minute. Stir in tomato paste and cook another minute until it darkens slightly.
- 4
Add Carrots and Flour
Add the carrot chunks and sprinkle everything with flour. Stir for about 1 minute to coat.
- 5
Add Liquids and Return Beef
Pour in the Guinness and 3 cups of water. Add the beef bouillon base and stir well. Return the browned beef and any accumulated juices to the pot. Add bay leaves and thyme. Bring to a simmer over high heat.
- 6
Braise in the Oven
Once simmering, cover the pot tightly and transfer to the 325°F oven. Cook for 2 hours 30 minutes, until the beef is completely fall-apart tender when poked with a fork. Taste and adjust salt and pepper. Remove bay leaves and thyme sprigs before serving.
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Irish Beef Stew
Created by: BudgetBites
Ingredients
- 2 1/2 lb beef chuck roast, cut into 2-inch pieces
- 1 tbsp kosher salt, divided
- 2 tbsp olive oil or vegetable oil, divided
- 1 large onion, roughly chopped
- 1/2 tsp black pepper
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 8 carrots, peeled and cut into large chunks
- 3 tbsp all-purpose flour
- 14 oz Guinness stout beer
- 3 cup water
- 1 tbsp beef bouillon base (such as Better Than Bouillon)
- 2 bay leaves
- 4 fresh thyme sprigs (or 1/2 tsp dried thyme)
Instructions
- Cut and Salt the BeefPat the chuck roast dry with paper towels and cut into 2-inch chunks. Sprinkle with 1 teaspoon of the salt and set aside. Preheat your oven to 325°F.
- Sear the BeefHeat a Dutch oven or heavy oven-safe pot over medium-high heat for 2 minutes. Add 1 tablespoon of oil — it should shimmer right away. Add beef pieces one at a time, leaving space between them. Sear 2 minutes per side until well browned. Work in batches; crowding the pan steams instead of sears. Remove browned beef to a plate and repeat with remaining pieces.
- Saute the VegetablesTurn heat to medium. Add remaining oil if the pot looks dry. Add the chopped onion, pepper, and a pinch of salt. Saute 3 minutes until softening. Add garlic and cook 1 minute. Stir in tomato paste and cook another minute until it darkens slightly.
- Add Carrots and FlourAdd the carrot chunks and sprinkle everything with flour. Stir for about 1 minute to coat.
- Add Liquids and Return BeefPour in the Guinness and 3 cups of water. Add the beef bouillon base and stir well. Return the browned beef and any accumulated juices to the pot. Add bay leaves and thyme. Bring to a simmer over high heat.
- Braise in the OvenOnce simmering, cover the pot tightly and transfer to the 325°F oven. Cook for 2 hours 30 minutes, until the beef is completely fall-apart tender when poked with a fork. Taste and adjust salt and pepper. Remove bay leaves and thyme sprigs before serving.