Irish Beef Stew

Serves: 4–6 people
Prep time: 20 minutes
Cook time: 2–2½ hours

Ingredients:

• 2 lb outside round beef, cut into large bite-size chunks

• 2 medium onions, chopped

• 3 carrots, sliced

• 2 celery stalks, sliced

• 3–4 cloves garlic, minced

• 1 large leek, sliced (white and light green parts only)

• 3–4 medium potatoes, peeled and cut into chunks

• 2 tbsp beef base (Better Than Bouillon works great)

• 4 cups (1 L) water

• 1 bottle (16 oz) dark beer (Guinness or similar)

• 2 tbsp oil (vegetable or olive)

• Salt and black pepper, to taste
  

Instructions:

1. Brown the beef
   Heat oil in a large pot or Dutch oven over medium-high heat. Season beef lightly with salt and pepper. Brown the beef in batches (don’t crowd the pot) until nicely coloured. Remove and set aside.

2. Build the base
   Lower heat to medium. Add onions, carrots, celery, and leeks to the pot. Cook 5–7 minutes, stirring occasionally, until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.

3. Deglaze with beer
   Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to cook off some bitterness.

4. Simmer
   Return beef (and any juices) to the pot. Add water, beef base, potatoes, bay leaves, and thyme. Stir well. Bring to a gentle boil, then reduce to a low simmer.

5. Slow cook
   Cover and simmer gently for 2–2½ hours, stirring occasionally, until the beef is very tender and the stew has thickened slightly.

6. Season & serve
   Taste and adjust salt and pepper.  Remove bay leaves and thyme stems if used.