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Irish-Style Beef Stew

This slow-cooked Irish-style beef stew offers warmth and comfort with rich flavors from tender beef, hearty vegetables, and a deep, brewed black tea broth.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat & Base
  • 1.25 lb well-marbled beef chuck, cut into 1½-inch cubes
  • 3 tsp salt, or to taste
  • ¼ cup extra-virgin olive oil
  • 6 cloves garlic, minced
  • 4 cups beef stock
  • 2 cups water
  • 1 cup strong, full-bodied brewed black tea Use strong, unsweetened black tea.
Vegetables
  • 2 cups hearty vegetables (e.g. mushrooms, root veg)
  • 3 lb russet potatoes, peeled and cut into ½-inch pieces
  • 1 large onion, chopped
  • 3-4 carrots or parsnips, cut into ½-inch pieces
Seasonings & Fats
  • 2 tbsp tomato paste
  • 1 tbsp sugar
  • 1 tbsp dried thyme
  • ½ tsp freshly ground black pepper
  • 2 tbsp butter (or plant-based butter substitute)
  • 1 tbsp concentrated yeast extract or malt extract (optional, for depth)
  • 2 tbsp chopped fresh parsley For garnish

Method
 

Preparation
  1. Pat your beef cubes dry and season with salt.
  2. Heat olive oil in a large pot over medium-high heat and add the beef in batches. Let it brown on one side before flipping.
  3. In a separate pan, melt the butter and sauté onions, carrots, and parsnips until softened and golden.
Cooking
  1. Toss in minced garlic and stir for 30 seconds, then add tomato paste and cook until it darkens.
  2. Pour in beef stock, water, and brewed tea. Stir in thyme, sugar, a pinch of black pepper, and bay leaves. Bring to a simmer, reduce to low, cover, and let it cook for 1 hour.
  3. Combine sautéed veggies and potatoes into the stew pot. Cook uncovered for 40 minutes until everything is tender. Skim any fat off the top.
Finishing Touches
  1. Adjust seasoning as needed and sprinkle with fresh parsley before serving.

Notes

Let the stew sit for 10 minutes before serving to allow the flavors to settle. This dish is ideal for leftovers; it can be refrigerated for up to 4 days or frozen for up to 3 months.