About the Recipe
If you're looking for a healthy beef stew recipe that delivers on comfort, look no further. This one-pot Irish beef stew is packed with veggies and rich flavor. Make this Irish beef stew recipe with Guinness to keep it authentic.
Ingredients
2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
½ teaspoon ground pepper
2 tablespoons canola oil, divided
1 small yellow onion, chopped
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 tablespoon tomato paste
1 (12 fluid ounce) bottle stout beer (such as Guinness)
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1 ½ pounds baby Yukon Gold potatoes, halved
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Preparation
Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.