Healthier Irish Beef Stew with Root Vegetables
Lean beef braised low and slow with Guinness, root vegetables, and aromatics in a rich reduced-sodium broth. Baking and sweet potatoes, carrots, and parsnips add substance and natural sweetness without heavy cream. Cornstarch thickens the braise at the end for a satisfying, lighter take on the Irish pub classic.
Ingredients
- 1 ¼ lbs lean beef stew meat, trimmed of fat and cut into 1-inch cubes
- 2 tsp extra virgin olive oil
- 5 cups onions, chopped
- 2 cloves garlic, chopped
- 1 tbsp tomato paste
- 24 oz reduced sodium beef stock or broth
- 1 bottle stout beer, Guinness or otherdry red wine or additional beef stockequalliquidnoBeer
reduces beer flavor and slight bitterness
- 2 bay leaves
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 1 ½ cups baking potatoes, peeled and cut into 1/2 inch chunks
- 1 ½ cups sweet potatoes, peeled and cut into 1/2 inch chunks
- 1 ½ cups carrots, peeled and cut into 1/2 inch slices
- 1 ½ cups parsnips, peeled and cut into 1/2 inch slices
- 2 tbsp cornstarch2 tbsp flour mixed with 2 tbsp cold waterequalthickener
use beurre manie or slurry method
Full guide → - water, for slurry(optional)
Instructions
- 1
Coat a large nonstick pot or Dutch oven with cooking spray. Add beef cubes and brown on all sides over medium-high heat for 5 minutes. Remove with a slotted spoon.
- 2
Heat oil in the same pan. Add onions and cook for about 3 minutes, stirring often. Stir in garlic and cook until onions soften, about 2 more minutes.
- 3
Stir in tomato paste and cook for 1 minute, stirring often.
- 4
Stir in beef stock and beer, scraping the pan to loosen browned bits.
- 5
Return beef to pan. Stir in bay leaves, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- 6
Add baking potatoes and sweet potatoes. Bring to a boil, reduce to a simmer, cover, and cook for 40 minutes.
- 7
Stir in carrots and parsnips. Cover and simmer for 30 more minutes.
- 8
Whisk cornstarch with a little water in a small bowl until dissolved. Stir into the stew. Cook uncovered over medium-high heat until thickened, about 10 minutes.
- 9
Remove bay leaves before serving.
Tips
Trim all visible fat from the beef before cooking to keep the stew lean and lighter.
Good to Know
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
The stew tastes better the next day as flavors develop. Prepare through step 7, cool, and refrigerate. Reheat gently and add the cornstarch slurry before serving.
Ladle into bowls. Pairs with crusty bread, colcannon, or brown soda bread.
Common Mistakes
Do not skip browning the beef to avoid a pale, less flavorful braise.
Do not overcook the vegetables in the first addition to avoid mushy potatoes by the end.
Do not skip scraping the pan after adding stock to avoid missing the caramelized fond that builds depth.
Substitutions
reduces beer flavor and slight bitterness
use beurre manie or slurry method
Full guide →