Beef stew & Irish potatoes

Sear the Beef

• Pat beef cubes dry with paper towels (this helps browning).
• Heat oil or butter in a large pot or Dutch oven over medium-high heat.
• Brown beef in batches, about 4–5 minutes per batch. Remove and set aside.

Build the Flavor Base

• In the same pot, add onions and sauté for 3 minutes.
• Add garlic, carrots, and celery, cooking another 3 minutes.
• Stir in tomato paste and cook for 1 minute to caramelize.

Deglaze & Simmer

• Pour in stout beer (if using) and scrape up any browned bits.
• Add beef broth, thyme, rosemary, bay leaves, salt, and pepper.
• Return beef to the pot. Bring to a boil, then reduce heat to low.
• Cover and simmer for 1 hour, stirring occasionally.

Add the Potatoes

• Stir in Irish potatoes and continue cooking for 30–40 minutes until potatoes and beef are tender.

Thicken the Stew (Optional)

• For a thicker consistency, mix flour with a little cold water to form a slurry and stir into the stew during the last 10 minutes of cooking.

Serve & Enjoy

• Remove bay leaves.
• Garnish with fresh parsley.
• Serve hot with crusty bread or warm soda bread for soaking up the gravy.

Tips & Variations

• Slow cooker version: Sear beef and vegetables first, then cook on low for 7–8 hours.
• Extra veggies: Add peas or parsnips during the last 10 minutes.
• Guinness twist: Use Guinness beer for a rich, traditional Irish flavor.