1-First Step: Prepare the Beef Start by patting the 2.5 pounds (1.25 kg) of beef chunks dry with paper towels. Season them with the 3/4 teaspoon salt and 3/4 teaspoon black pepper for optimal flavor. This step ensures the beef browns nicely, creating a flavorful base for your Irish beef stew, and you can adapt it for dietary needs by choosing leaner cuts if you’re watching calories.

2-Second Step: Brown the Beef Heat 2 tablespoons olive oil in a heavy pot over high heat. Brown the beef in batches to avoid overcrowding, which helps develop a rich fond on the pot’s bottom. Once browned, set the beef aside this technique is crucial for that deep flavor in your traditional Irish stew, and for gluten-free versions, skip any flour coating here.

3-Third Step: Cook the Aromatics Lower the heat to medium and add the 3 minced garlic cloves and 2 chopped onions to the pot. Cook for about 3 minutes until they soften and release their aroma, forming the flavorful foundation of your hearty beef stew. Stir frequently to prevent burning, and if you’re making a low-sodium version, reduce the added salt at this stage.

4-Fourth Step: Add Bacon and Veggies Incorporate the 6 ounces (180g) of diced bacon and cook until it’s browned, releasing its smoky essence. Then, stir in the 3 carrots cut into half-inch pieces and 2 large celery stalks cut into one-inch pieces for added crunch and nutrition. This step builds layers of taste, and you can swap veggies for seasonal options to suit different preferences.

5-Fifth Step: Thicken the Mixture Add 3 tablespoons of all-purpose flour and cook for 1 minute to eliminate the raw taste, stirring constantly. For gluten-free adaptations, use gluten-free flour here. This helps create the stew’s signature gravy-like sauce in your Irish beef stew recipe.

6-Sixth Step: Pour in Liquids and Herbs Pour in 440 ml (14.9 oz) of stout beer, 3 cups (750 ml) of chicken stock, and 4 tablespoons of tomato paste, mixing well to dissolve the flour and form a smooth base. Add 2 bay leaves and 3 sprigs of thyme, ensuring the liquid just covers the beef. If alcohol isn’t an option, substitute with 2 cups water, 1 tablespoon Worcestershire sauce, and 2 beef bouillon cubes for a classic twist.

7-Seventh Step: Simmer the Stew Return the browned beef and its juices to the pot, then cover and simmer gently for 2 hours until the beef is tender. Keep the heat low to avoid drying out the meat, which is key for that fall-apart texture in your beef and Guinness stew recipe. For vegan versions, ensure all substitutes are in place before this long simmer.

8-Eighth Step: Reduce and Finish Remove the lid and simmer uncovered for an additional 30-45 minutes until the beef is extra tender and the sauce thickens slightly. Skim off any fat if desired, then adjust seasoning with more salt and pepper. Finally, remove the bay leaves and thyme before serving with creamy mashed potatoes or a low-carb cauliflower mash, and pair it with a refreshing drink to complement the flavors.