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Authentic Irish Beef and Stout Stew (Slow-Simmered Beef with Dark Stout, Carrots, Potatoes, and Fresh Thyme)
Dublin's ultimate tavern pride: rich chunks of beef chuck braised low and slow in a dark malt stout reduction with sweet carrots, potatoes, and fragrant thyme until fork-tender and deeply savory.
Prep
20 min
Cook
110 min
Total
130 min
Ingredients
4servings
- Beef chuck roast, trimmed and cut into 4 cm cubes750 g
- Waxy potatoes, peeled and cut into large chunks400 g
- Large carrots, sliced into thick rounds3 piece
- Yellow onions, roughly chopped2 piece
- Dark Irish stout beer330 ml
- Rich beef stock400 ml
- All-purpose flour for dusting2 tbsp
- Vegetable oil for browning2 tbsp
- Salt1 tsp
Preparation Steps
1
Season beef with salt and dust with flour. Heat oil in Dutch oven over high heat and brown beef in batches for 6-8 minutes until deeply caramelized. Transfer to a plate.
8 min timer
2
In the same pot, fry onions for 4 minutes, then pour in stout beer to deglaze, scraping up all flavorful browned bits from the bottom.
5 min timer
3
Return beef to pot, add beef stock, 2 tsp fresh thyme sprigs, and bring to a simmer. Cover tightly and simmer over very low heat for 60 minutes.
60 min timer
4
Add carrots and potatoes to the pot. Continue simmering covered for 40-45 more minutes until beef is melt-in-mouth tender and gravy is glossy and thick.
45 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
