How To Make The Best Irish Beef Stew - Easy Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, and bouillon cubes are economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes add nutrients, while parsnips are often less costly.

Cut chuck roast into chunks about the size of a bite.

Season meat with salt and black pepper.

Heat olive oil in a large pot and sear the meat until browned.

Transfer browned meat to a plate and drain excess moisture from the pot.

Add a little more oil to the pot if needed to avoid boiling instead of searing.

Add the meat back to the pot along with 4 cloves of minced garlic and sauté for about 3 minutes.

Stir in 1 (6 ounce) can of tomato paste and cook for about 1 minute.

Pour in 1 can of Guinness beer and add enough beef stock to cover the meat.

Add 2 bay leaves, 2 teaspoons of dried thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Preheat the oven to 325°F.

Bring the mixture to a boil, then turn off the heat and place the pot in the oven for about 2 hours.

Check for tenderness of the meat after 2 hours; if not tender, cook longer.

Prepare the vegetables by sautéing them until they have a golden color and some brown bits, seasoning lightly with salt.

Transfer the sautéed vegetables into the pot with the meat.

Add a quarter cup of red wine to the pot to adjust the liquid consistency.

Add about half a cup of beef broth if the mixture is too thick, ensuring the consistency is not too thin or too thick.

Place the pot back in the oven uncovered for 1 hour.

Cooking Techniques

Equipment Needed

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Dietary

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