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Quick Beef and Stout Irish Stew: Easy One-Pot Recipe

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This quick beef and stout Irish stew with root vegetables delivers all the deep, comforting flavors of a traditional Irish stew in under an hour. The stout beer adds incredible richness, making the broth taste like it’s been simmering all day.

Ingredients

Scale
  • 1.5 pounds (680 grams) beef chuck, cut into 1-inch cubes
  • 12 ounces (355 ml) stout beer (such as Guinness or Murphy’s)
  • 2 cups (480 ml) low-sodium beef broth
  • 2 medium yellow onions, diced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: Chop all vegetables and measure out ingredients. Pat beef cubes dry with paper towels.
  2. Coat and season the beef: In a mixing bowl, combine beef cubes with 3 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss until evenly coated.
  3. Brown the beef: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add beef in a single layer (work in batches if needed) and brown undisturbed for about 3 minutes per side until deep golden-brown. Transfer to a plate and set aside.
  4. Sauté the aromatics: Reduce heat to medium. Add diced onions and celery to the pot. Cook for about 4 minutes until onions are translucent. Add minced garlic and cook for 30 seconds until fragrant, scraping up browned bits from the bottom.
  5. Add the tomato paste: Stir in 2 tablespoons tomato paste and cook for 2 minutes until darkened and aromatic.
  6. Deglaze with stout: Pour in the entire bottle of stout beer. Use a wooden spoon to scrape up any remaining browned bits. Let simmer for 2 minutes.
  7. Build the stew: Add beef broth, browned beef (with any juices), carrots, potatoes, thyme sprigs, and bay leaves. Stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer.
  8. Simmer: Let the stew simmer gently for 20-25 minutes until beef is tender and vegetables are fork-tender. Stir occasionally. If too thick, add a splash of broth or water; if too thin, remove lid for last 5 minutes.
  9. Season and serve: Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Serve hot in bowls with crusty bread.

Notes

Don’t skip browning the beef—it creates deep flavor. Cut vegetables to the same size for even cooking. Use room-temperature stout for better deglazing. Simmer gently; rushing can toughen the beef. Taste as you go and adjust seasoning.

Nutrition

Keywords: beef stew, Irish stew, stout stew, quick stew, one-pot meal, comfort food, weeknight dinner

Find it online: https://ariaappetite.com/quick-beef-and-stout-irish-stew-easy-one-pot-recipe/