Irish Recipes for St Patrick’s Day: Beef Stew

This Irish-style beef and stout stew combines browned chuck, dark stout, carrots, and potatoes in a savory, slow-simmered gravy. Beef-and-stout stew is a pub-style choice for St Patrick’s Day; traditional Irish stew is often made with lamb or mutton, and recipes vary by cook and region.

Ingredients

2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1½ tsp (7.5 g) fine salt, divided
1 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil
2 medium yellow onions, chopped, about 2 cups (300 g)
2 celery ribs, chopped, about 1 cup (100 g)
4 garlic cloves, minced, about 12 g
2 tbsp (32 g) tomato paste
2 tbsp (16 g) all-purpose flour
1 bottle stout, 11.2 fl oz (330 ml), preferably a dry Irish-style stout
3 cups (710 ml) low-sodium beef broth
4 fresh thyme sprigs, about 4 g, or 1 tsp (1 g) dried thyme
1 bay leaf
3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces, about 3 cups (450 g)
1½ lb (680 g) Yukon Gold potatoes, scrubbed and cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels so it browns instead of steaming. Season it with 1 teaspoon (5 g) of the salt and all the pepper. Chop the onions and celery, mince the garlic, and cut the carrots and potatoes into similarly sized pieces so they cook at a steady pace. Keep the potatoes in a bowl of cold water if you cut them well ahead; drain and dry them before adding them to the pot.
Brown the beef in batches. Heat the oil in a large, heavy Dutch oven over medium-high heat. When the oil shimmers, arrange enough beef in the pot to leave space between the pieces. Brown for about 3 minutes per side, turning to color several sides, then transfer to a plate. Repeat with the remaining beef; allow about 15 minutes in total. If the pot bottom starts to darken too quickly, lower the heat slightly. The browned residue adds flavor to the gravy, but blackened bits can taste bitter.
Soften the aromatics. Reduce the heat to medium. Add the onions and celery and cook for about 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 1 minute, until the garlic smells fragrant and the paste darkens slightly. Sprinkle in the flour and remaining ½ teaspoon (2.5 g) salt. Stir for 2 minutes so the flour coats the vegetables and cooks through.
Build the braising liquid. Pour in the stout gradually, scraping the base of the pot with a wooden spoon to loosen any browned pieces. Let it bubble for 2 minutes, then stir in the broth, thyme, bay leaf, and Worcestershire sauce. Return the beef and any juices on the plate to the pot. The liquid should come close to covering the meat; add a little water if needed, but do not flood the stew.
Simmer the beef until nearly tender. Bring the liquid just to a boil, then lower the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook for 1 hour 30 minutes, stirring once or twice. A rapid boil can toughen the meat and break up the vegetables later, so adjust the heat if the surface is bubbling vigorously. The beef should be starting to soften before you add the potatoes and carrots.
Add the potatoes and carrots. Stir them into the stew, cover the pot slightly ajar again, and simmer for about 30 minutes. Stir once halfway through, carefully so the potatoes keep their shape. The vegetables are ready when a knife slides into a potato and carrot with little resistance, and the beef should be tender enough to cut with a spoon. If the gravy looks thin, simmer uncovered for a few minutes; if it has become too thick, loosen it with a splash of broth or water.
Check the beef and finish. Insert a food thermometer into the center of a large piece of beef without touching the pot. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; for stew, the long simmer should bring the meat well beyond that temperature and make it tender. Remove the bay leaf and thyme stems, then let the pot stand for 3 minutes. Taste the gravy and add a little more salt or pepper if needed. Scatter parsley over the stew just before serving.

Tips

Dry the meat and brown in batches. Surface moisture prevents good browning, and an overcrowded pot traps steam. If the beef does not fit with space around the pieces, cook it in another batch rather than rushing this step.
Choose a stout whose flavor you enjoy. A dry stout gives the gravy roasted, slightly bitter notes. A sweeter stout can make the finished sauce taste sweeter and heavier. If you prefer to avoid alcohol, use nonalcoholic stout; beef broth also works, though the gravy will be less roasty. Some alcohol can remain after cooking.
Use broth cautiously. Low-sodium broth gives you more control because the stew reduces as it simmers. If you only have regular broth, start with less added salt and season at the end. Flour thickens the liquid gradually, so wait until the vegetables are tender before deciding whether the gravy needs reducing.
Keep the pieces substantial. Small beef cubes and thin carrot slices can overcook during the long braise. Cut the beef and potatoes into similarly large chunks, and add the vegetables only for the final half hour so they soften without dissolving.

Serving Suggestions

Serve the stew hot in shallow bowls, making sure each portion gets beef, potatoes, carrots, and plenty of gravy. Irish soda bread is a natural companion for soaking up the sauce; crusty bread or buttered brown bread works too. For a lighter contrast, add a simple green salad dressed with cider vinegar or lemon. If you are planning a St Patrick’s Day meal, serve the stew as the main course after a small appetizer, rather than adding several rich sides. A spoonful of chopped parsley adds freshness, while a little extra black pepper brings out the stout’s roasted notes. Put any extra broth on the table so diners can loosen their portions to taste.

Variations

Make a lamb version: Replace the beef chuck with 2 lb (900 g) boneless lamb shoulder, cut into chunks, and follow the same browning and simmering method. Lamb is closer to the meat used in many traditional Irish stew recipes; its flavor is more pronounced, so you may prefer to use broth instead of stout.

Make it without stout: Replace the stout with an equal amount of beef broth and add 1 teaspoon (5 ml) malt vinegar or cider vinegar. The vinegar gives a little brightness, but it will not recreate stout’s roasted flavor. Taste before adding more because different vinegars vary in sharpness.

Add parsnips: Replace up to half the carrots with peeled parsnips cut into similar-size pieces. They become sweet and tender, so keep the pieces chunky and add them at the same time as the carrots. For extra green color, stir in 1 cup (30 g) of frozen peas during the last 5 minutes; they need only enough time to heat through.

Make it gluten-free: Use a stout labeled gluten-free, or broth if you would rather omit the stout, and replace the flour with 1½ tablespoons (12 g) cornstarch mixed with 2 tablespoons (30 ml) cold water. Stir the slurry into the simmering stew near the end and cook for 1 to 2 minutes, until the gravy thickens. Do not add dry cornstarch directly to the hot pot, or it may clump.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. The stew keeps in the refrigerator for 3 to 4 days. For longer storage, freeze it in airtight containers for about 2 to 3 months for best quality. Potatoes can soften after freezing and thawing, but the stew will still be suitable to reheat if it has been stored safely.

Thaw frozen stew in the refrigerator, preferably overnight. Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the gravy has thickened. Heat leftovers to 165°F (74°C), checked with a food thermometer. You can also reheat a portion in the microwave in a covered, microwave-safe dish; pause to stir so the center heats evenly, then check the temperature. Avoid repeatedly cooling and reheating the whole pot: warm only the servings you plan to eat.

Frequently Asked Questions

Is beef and stout stew a traditional Irish stew?
Irish stew is commonly associated with lamb or mutton, potatoes, and other simple ingredients, though recipes vary. Beef and stout is a pub-style variation often served for Irish-themed celebrations, including St Patrick’s Day. It is better described as Irish-style than as the one definitive version of Irish stew.

Can I make this stew ahead?
Yes. Cook it through, cool it promptly in shallow containers, and refrigerate it within 2 hours. Reheat gently the next day to 165°F (74°C). The flavors have time to mingle, and the gravy may thicken as it chills, so add a splash of broth when reheating if needed.

What cut of beef is best for stew?
Beef chuck is a dependable choice because it contains connective tissue that becomes tender during a slow, moist braise. Avoid very lean steak cuts, which can turn dry and firm when simmered for a long time. Ask a butcher for chuck suitable for stewing if you want it cut for you.

Why is my stew tough after simmering?
It may need more time rather than less. Chuck can remain firm until its connective tissue softens, and the time varies with the size of the pieces and how gently the pot simmers. Keep the liquid at a quiet simmer and continue cooking in 15-minute increments, checking the texture before adding more time.

Can I cook it in a slow cooker?
Yes, though browning the beef and softening the onions first in a skillet improves the finished flavor. Transfer those ingredients and the liquid to the slow cooker, then cook on low until the beef is nearly tender, generally about 6 to 7 hours. Add the potatoes and carrots for the final 2 to 3 hours so they do not become overly soft; appliance times vary, so check for tenderness.

Can I use a different kind of beer?
A porter is a good alternative and gives a similar dark, malty character. A pale beer will make a lighter-tasting gravy, while a very hoppy beer can become noticeably bitter after reducing. Choose a beer you would enjoy drinking, or use nonalcoholic stout or broth if you want to leave alcoholic beer out.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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