St Patricks Day Irish Beef

My tiny apartment kitchen smelled like a pub the first time I made this stew on a gray March afternoon. The windows fogged up as the Guinness bubbled away, and I remember texting my roommate 'don't make dinner plans' before the first hour was even up.

I once served this at a dinner party where people kept asking what the secret ingredient was. Watching my friend Liam, who actually grew up in Cork, go back for thirds and ask for the recipe made my entire week.

Ingredients

• 2 lbs beef chuck: Chuck has perfect marbling that breaks down beautifully during slow cooking
• 2 tbsp flour: Creates a light coating that helps develop a gorgeous crust while thickening the stew
• 1 tsp salt and ½ tsp pepper: Essential foundation seasoning that layers with other flavors
• 3 tbsp vegetable oil: Needed for proper browning without burning like butter might
• 1 large yellow onion: Provides the aromatic base that makes everything else taste better
• 3 cloves garlic: Mellowed by long cooking but still adds essential depth
• 3 large carrots: Adds natural sweetness and classic stew texture
• 3 large potatoes: Russets hold their shape but still become creamy and comforting
• 2 parsnips: Their slightly sweet, earthy flavor makes this distinctly Irish
• 2 stalks celery: Brings a subtle savory note that balances the richness
• 4 cups beef broth: The backbone of your stew so choose one you actually like drinking
• 1 cup Guinness stout: Adds incredible depth but any dark beer works beautifully
• 2 tbsp tomato paste: Concentrated umami that deepens the whole flavor profile
• 2 tbsp Worcestershire sauce: That secret savory ingredient nobody can quite pinpoint
• 2 bay leaves: Classic herb that adds subtle aromatic complexity
• 1 tsp dried thyme and ½ tsp rosemary: Earthy herbs that complement beef perfectly
• ½ tsp sugar: Balances acidity and helps vegetables caramelize slightly
• 2 tbsp fresh parsley: Bright finish that cuts through all that rich comfort

Instructions

Coat the beef:

Toss your cubes with flour, salt, and pepper until evenly dusted like a light snowfall

Get a gorgeous sear:

Heat oil in your Dutch oven until shimmering, then brown beef in batches without crowding the pot

Build your flavor base:

Sauté onion and garlic until they soften and release that incredible aroma into your kitchen

Add depth with tomato paste:

Stir it in and let it cook for a full minute until it darkens slightly and smells rich

Add all the vegetables:

Toss in carrots, potatoes, parsnips, and celery, stirring until everything's coated in those flavorful bits

Create the braising liquid:

Return beef to the pot, then pour in broth, Guinness, Worcestershire, and all those herbs

Let it work its magic:

Bring to a bubble, then cover and simmer gently until beef yields to a fork

Finish with care:

Fish out bay leaves, adjust seasoning, and scatter parsley over each bowl like confetti

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This stew became my go to for snow days, sick friends, and that one time I needed something warm after a terrible week at work. Food this nourishing feels like a hug in a bowl.

Choosing Your Beer

Guinness is classic but any dark stout or porter will give you that same rich complexity. I have used Murphy's and even a chocolate stout once with incredible results.

The Perfect Potato

Russets hold their shape during long cooking while still becoming creamy in the middle. Waxy potatoes stay too firm and can turn oddly mushy at the same time.

Serving Ideas

Crusty bread is non negotiable for sopping up that incredible broth. Irish soda bread feels right but any hearty loaf works beautifully.

• Leftovers freeze perfectly for up to three months
• Thin the reheated stew with a splash of broth if needed
• This recipe doubles easily for a crowd

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There is something deeply satisfying about a recipe that asks so little of you but gives back so much comfort in return.