Irish Beef Stew - Easy Comforting One Pot Recipe

By Sip and Feast · 180 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C) and place a large Dutch oven on the middle rack.
2. Cook the bacon pieces over medium-low heat until most of the fat has rendered, about 8 minutes. Move them to a paper towel-lined plate.
3. Leave about 4 tablespoons of bacon fat in the pot and raise the heat to medium. Season the beef on all sides with salt and pepper, then sear until well browned, about 8–10 minutes in total. Remove the beef to a plate.
4. Saute the onion for 5 minutes until softened, then add the garlic and cook 1–2 minutes until fragrant.
5. Stir in the tomato paste and cook for 2 minutes, stirring often. Add the Guinness, raise the heat to high, scrape up the brown bits, and boil for 2 minutes.
6. Return the beef and bacon to the pot. Add the beef stock, thyme, bay leaf and Worcestershire sauce, and bring to a boil. Then turn off the heat, cover with a heavy lid, and braise in the oven for 90 minutes.
7. Remove from the oven, skim off the fat from the top, then add the potatoes, celery and carrots. Return the pot to the oven uncovered until the beef and vegetables are tender, about 75 more minutes.
8. Remove the thyme and bay leaf and any excess fat. Taste and season with salt and pepper.
9. If the stew is not thick enough, boil on the stovetop for 5–10 minutes. Or stir in a cornstarch slurry and simmer until thickened, about 1 minute. Serve with crusty bread.

Summarized from Sip and Feast's video. Watch it for the details.

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