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4.8 from 12 votes

Dutch Oven Irish Stew

Make a hearty Dutch oven Irish stew to celebrate St. Patrick's Day! Tender beef and vegetables are smothered in a finger-licking Guinness stout gravy.

Prep Time
35 mins
Cook Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 4 servings
Calories: 629 kcal
Course: Main Course
Cuisine: Irish

Ingredients

  • 2 lbs beef chuck
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 large onion
  • 2 garlic cloves
  • 2 celery stalks
  • 1 large carrot
  • 1 teaspoon granulated sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 bottle/can Guinness 15 fl.oz/ 440 ml
  • ½ cup beef broth slightly more if necessary, Note
  • Fine sea salt and black pepper

Instructions

    Cup of Yum
  1. Beef: Cut the beef chuck into cubes, about 1.2 inches/ 3 cm. Place them on paper towels and pat them dry with more paper towels. 2 lbs beef chuck
  2. Flour beef: Place the flour in a large bowl, add some salt and pepper, and mix well. Add some of the beef cubes and toss to coat with the flour. Pat gently to remove the excess flour.2 tablespoons all-purpose flour + fine sea salt and black pepper
  3. Brown beef: Heat about 1 tablespoon of the oil in a large heavy-bottomed pot over high heat. Add some beef cubes and brown all over; this will take about 5 minutes per batch. Remove onto a plate and repeat with the remaining beef (Note 2).
  4. Vegetables: While the meat browns, chop the vegetables. Keep the onions separated from the rest. Set aside.1 large onion + 2 garlic cloves + 2 celery stalks + 1 large carrot
  5. Cook vegetables: Add the remaining oil to the pot and lower the heat to medium. Add the onions and cook for about 3 minutes until softer. Stir often. Add the garlic, carrot, and celery and cook for another 5 minutes.
  6. Add the sugar, tomato paste, and dried thyme, and stir very well for about 1 minute. Pour in the Guinness and deglaze the bottom of the pot, scraping up the brown bits on the bottom.1 teaspoon granulated sugar + 2 tablespoons tomato paste + 1 teaspoon dried thyme + 1 bottle/can Guinness
  7. Return the beef and its juices to the pot. Add the bay leaves and enough beef broth just to cover the meat.2 bay leaves + ½ cup beef broth
  8. Simmer: Bring to a boil, lower the heat, cover the pot and simmer for about 2 ½ hours or until the meat is really tender and almost falls apart.
  9. Thicken: If the sauce is too thick after 2 ¼ hours, remove the lid and continue cooking the stew until the sauce has thickened as much as you like it. Adjust the taste with salt and pepper.

Notes

  • Browning the meat: I usually brown the meat in 3 or 4 batches. Do not overcrowd the pot. You might add a little more oil after about two batches if the pot seems too dry.
  • The broth: It is preferable to use low sodium broth and adjust the taste with more salt at the end, if necessary.
  • Browning the meat: I usually brown the meat in 3 or 4 batches. Do not overcrowd the pot. You might add a little more oil after about two batches if the pot seems too dry.

Nutrition Information

Serving 1/4 of the dish Calories 629kcal (31%) Carbohydrates 15g (5%) Protein 83g (166%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 16g Trans Fat 1g Cholesterol 248mg (83%) Sodium 615mg (26%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 629

% Daily Value*

Serving 1/4 of the dish
Calories 629kcal 31%
Carbohydrates 15g 5%
Protein 83g 166%
Fat 24g 37%
Saturated Fat 8g 40%
Polyunsaturated Fat 16g 94%
Trans Fat 1g 50%
Cholesterol 248mg 83%
Sodium 615mg 26%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.