Description
A hearty and traditional Irish beef stew served over creamy mashed Yukon gold potatoes. This comforting meal features tender beef chuck simmered with vegetables, Guinness stout, and fresh herbs, perfect for a cozy winter dinner.
Ingredients
Scale
For the stew:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and black pepper to taste
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup Guinness stout or other dark beer
- 3 carrots, sliced
- 2 parsnips, peeled and chopped
- 2 celery stalks, chopped
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
For the mashed potatoes:
- 2 pounds Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and pepper to taste
Instructions
- Season and brown the beef: Season the beef cubes with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef until browned on all sides, then transfer to a plate.
- Sauté vegetables and build flavor: In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and tomato paste, and cook for another minute to deepen the flavor.
- Thicken and deglaze: Sprinkle the flour over the onion mixture and stir to coat evenly. Pour in the beef broth and Guinness stout, scraping up any browned bits from the bottom of the pot to add rich flavor.
- Combine stew ingredients and simmer: Return the browned beef to the pot. Add sliced carrots, chopped parsnips, celery, fresh thyme, and bay leaf. Bring the stew to a gentle simmer, cover, and cook on low heat for 2 to 2 1/2 hours or until the beef is tender and the stew has thickened. Remove the bay leaf before serving.
- Prepare mashed potatoes: While the stew simmers, place peeled and cubed Yukon gold potatoes in a pot of salted water. Boil until tender, about 15–20 minutes. Drain well and return potatoes to the pot.
- Mash potatoes and finish: Add unsalted butter and whole milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Serve: Spoon a generous serving of the hearty beef stew over a scoop of creamy mashed potatoes and enjoy hot.
Notes
- For richer flavor, prepare the stew a day ahead and reheat before serving.
- If you prefer, substitute the beer with additional beef broth to make the dish alcohol-free.
- To make this stew gluten-free, use gluten-free flour or cornstarch as a thickener instead of all-purpose flour.
