Irish Beef Stew
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Irish Beef Stew
2 hours
Rich, tender, and full of flavor, this Irish Beef Stew showcases Herd & Grace Brochettes — perfect for a hearty St. Patrick’s Day dinner. Slow-cooked for maximum tenderness, it’s comfort food done right.
Ingredients
- 2 lbs Herd & Grace Brochettes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, sliced
- 2 cups beef broth
- 1 cup Guinness or stout (optional, adds depth of flavor)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt & pepper, to taste
- 2 tbsp flour (optional, for thicker stew)
Directions
Prep the beef: Pat Herd & Grace Brochettes dry and season generously with salt and pepper.
Sear: In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides, then remove and set aside.
Sauté aromatics: Add onion, garlic, and celery to the pot. Cook 3–4 minutes until softened.
Build the stew: Stir in tomato paste, carrots, potatoes, thyme, rosemary, bay leaf, beef broth, and stout (if using). Return the beef to the pot.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, or until beef is tender and vegetables are cooked through.
Optional thickening: If you prefer a thicker stew, whisk 2 tbsp flour into a small amount of cold water and stir into the stew during the last 10 minutes of cooking.
Serve hot: Remove bay leaf, garnish with fresh parsley, and serve with crusty bread for a hearty meal.