Irish Beef Stew with Root Vegetables
Hearty beef stew simmered with carrots, turnips and potatoes, perfect for a cosy weeknight or a weekend centerpiece.
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and brown the beef in batches, coating with flour and cooking until deep golden; set aside.
-
Step 2 of 5
Add the onion to the pot and sauté for 3‑4 minutes until softened, then stir in the garlic and tomato purée and cook for another minute.
-
Step 3 of 5
Return the beef to the pot, pour in the beef stock and Guinness, and bring to a gentle boil, scraping up any browned bits from the base.
-
Step 4 of 5
Add the carrots, turnip and potatoes, then stir in the bay leaves and thyme; reduce heat to low, cover and simmer for 1½‑2 hours until the meat is tender and the sauce thickens, stirring occasionally.
-
Step 5 of 5
Season with salt and pepper, discard the bay leaves, and let the stew rest for a few minutes before serving hot with crusty bread.
Notes from the kitchen
If stout is unavailable, replace with a strong ale and a splash of balsamic vinegar for depth. Leftovers improve after a night; reheat gently on the stove.
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