Save This traditional Irish dish combines tender beef chuck slowly cooked with root vegetables like carrots, parsnips, and potatoes in a rich, savory broth. Fluffy herb dumplings made with fresh parsley and chives are gently dropped onto the stew towards the end of cooking, absorbing the flavors and creating a comforting texture contrast. Ideal for cooler days, this dish balances aromatic herbs and hearty ingredients for a satisfying meal.
The first time I made Irish beef stew, it was snowing so hard you couldn't see across the street. My apartment smelled like beef and herbs for three days straight, and I didn't even mind. Something about that combination of slow-cooked meat and root vegetables makes everything else in the world feel manageable.
I made this for St. Patrick's Day one year when my brother came over with his three college roommates. They were skeptical about the dumplings until they took their first bites. The pot was scraped clean before anyone even thought about dessert, and they asked if I could teach them how to make it.
Ingredients
- Beef chuck: This cut has the perfect marbling for long cooking, becoming tender and flavorful as it braises
- Guinness or stout: The dark beer adds richness and complexity, though extra beef stock works beautifully too
- Parsnips: Their natural sweetness balances the earthy beef and adds traditional Irish flavor
- Cold butter: Essential for fluffy dumplings, it creates little pockets of steam as it melts in the oven
- Fresh herbs: Parsley and chives in the dumplings make them fragrant and bright
Instructions
- Get the beef ready:
- Toss the beef cubes with flour, salt, and pepper until lightly coated. This simple step creates a beautiful, rich base for your sauce.
- Brown the meat:
- Heat oil in your Dutch oven over medium-high heat. Cook the beef in batches until deeply browned on all sides, then set aside. Don't rush this part.
- Build the flavor base:
- Cook the onion until softened, about 4 minutes. Add garlic for just 1 minute until fragrant.
- Combine everything:
- Return beef to the pot with carrots, parsnips, potatoes, celery, and tomato paste. Cook 2 minutes, then pour in stock and beer. Add bay leaves and herbs.
- Start the slow cook:
- Bring to a simmer, cover, and transfer to a 325°F oven. Let it cook undisturbed for 1½ hours.
- Make the dumpling dough:
- Mix flour, baking powder, and salt. Rub in cold butter until crumbly. Stir in parsley, chives, and milk just until combined.
- Add the dumplings:
- Remove stew from oven and discard bay leaves. Drop dough by spoonfuls onto the bubbling stew. Cover and return to oven for 25 to 30 minutes.
Save This stew became my go-to comfort food the winter after I moved to a new city where I didn't know anyone. Making something that filled my whole apartment with warmth made those lonely evenings feel a little less empty.
Making It Your Own
Lamb shoulder makes an incredible substitute for beef if you want something more traditional. Frozen peas added in the last 10 minutes bring pops of sweetness and color that brighten the whole bowl.
Timing Matters
The stew needs at least 1½ hours in the oven to become truly tender. Rushing this step means tough beef and underdeveloped flavors. Good things come to those who wait.
Serving Suggestions
A crusty loaf of soda bread is perfect for soaking up every last drop of the rich broth. A simple green salad with sharp vinaigrette cuts through the richness.
- Let the stew rest 10 minutes before serving so the thickened sauce settles
- Extra fresh parsley on top makes it feel special
- This recipe doubles beautifully for freezing
Save There's something deeply satisfying about a dish that feeds both body and soul. This stew has been my answer to cold nights, hard days, and hungry friends.
Recipe FAQs
- → What cut of beef is best for this stew?
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Beef chuck is ideal as it becomes tender and flavorful when slow-cooked over several hours.
- → Can I make the stew without beer?
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Yes, substitute extra beef stock if you prefer to avoid beer, keeping the rich depth of flavor.
- → How do I prepare the herb dumplings?
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Mix flour, baking powder, salt, cold butter, parsley, chives, and milk into a dough. Drop spoonfuls onto the simmering stew and cook until puffed and cooked through.
- → What vegetables are used in the stew?
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This stew includes onions, garlic, carrots, parsnips, potatoes, and celery for a hearty and balanced flavor.
- → Can I add other vegetables to the dish?
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Frozen peas added in the last 10 minutes provide extra color and sweetness, enhancing the dish.
