Dutch Oven Irish Stew

close up irish stew in dutch oven with a wooden spoon stirring it.

4.75 from 4 votes

Make a hearty Dutch oven Irish stew to celebrate St. Patrick's Day! Tender beef and vegetables are smothered in a finger-licking Guinness stout gravy.

Prep Time35

Cook Time2

Total Time2 35

Course: Meat Recipes

Cuisine: Irish

Servings: servings

Calories: 629kcal

Author: Adina

Equipment

Dutch oven

Ingredients

2 lbs beef chuck
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 large onion
2 garlic cloves
2 celery stalks
1 large carrot
1 teaspoon granulated sugar
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
1 bottle/can Guinness 15 fl.oz/ 440 ml
½ cup beef broth slightly more if necessary, Note
fine sea salt and black pepper

US - EU

Instructions

Beef: Cut the beef chuck into cubes, about 1.2 inches/ 3 cm. Place them on paper towels and pat them dry with more paper towels.
2 lbs beef chuck
Flour beef: Place the flour in a large bowl, add some salt and pepper, and mix well. Add some of the beef cubes and toss to coat with the flour. Pat gently to remove the excess flour.
2 tablespoons all-purpose flour + fine sea salt and black pepper
Brown beef: Heat about 1 tablespoon of the oil in a large heavy-bottomed pot over high heat. Add some beef cubes and brown all over; this will take about 5 minutes per batch. Remove onto a plate and repeat with the remaining beef (Note 2).
Vegetables: While the meat browns, chop the vegetables. Keep the onions separated from the rest. Set aside.
1 large onion + 2 garlic cloves + 2 celery stalks + 1 large carrot
Cook vegetables: Add the remaining oil to the pot and lower the heat to medium. Add the onions and cook for about 3 minutes until softer. Stir often. Add the garlic, carrot, and celery and cook for another 5 minutes.
Add the sugar, tomato paste, and dried thyme, and stir very well for about 1 minute. Pour in the Guinness and deglaze the bottom of the pot, scraping up the brown bits on the bottom.
1 teaspoon granulated sugar + 2 tablespoons tomato paste + 1 teaspoon dried thyme + 1 bottle/can Guinness
Return the beef and its juices to the pot. Add the bay leaves and enough beef broth just to cover the meat.
2 bay leaves + ½ cup beef broth
Simmer: Bring to a boil, lower the heat, cover the pot and simmer for about 2 ½ hours or until the meat is really tender and almost falls apart.
Thicken: If the sauce is too thick after 2 ¼ hours, remove the lid and continue cooking the stew until the sauce has thickened as much as you like it. Adjust the taste with salt and pepper.

Notes

The broth: It is preferable to use low sodium broth and adjust the taste with more salt at the end, if necessary.
Browning the meat: I usually brown the meat in 3 or 4 batches. Do not overcrowd the pot. You might add a little more oil after about two batches if the pot seems too dry.

Nutrition