Imagine a hearty pot of stew that transports you straight to the rolling green hills of Ireland, with tender beef that falls apart at the mere touch of a fork and a rich, smoky aroma that fills your kitchen. This isn't just another beef stew—this is a culinary journey that marries traditional Irish cooking techniques with a bold, modern twist of smoked paprika. Whether you're seeking warmth on a cold evening or looking to impress your dinner guests with a show-stopping main course, this Smoked Irish Beef Stew promises an unforgettable dining experience that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt, pepper, and smoked paprika. This helps create a flavorful crust and enhances the meat's smoky profile.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. This step builds rich flavor through the Maillard reaction.
- Remove the browned beef and set aside. In the same pot, sauté the chopped onions and minced garlic until they become translucent and fragrant, about 3-4 minutes.
- Add tomato paste to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning and to develop a deeper tomato flavor.
- Return the browned beef to the pot and add beef broth, dried thyme, and additional seasoning. Bring the mixture to a gentle simmer.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Let the stew slow-cook for approximately 2 hours, allowing the beef to become tender and the flavors to meld.
- After 2 hours, add the sliced carrots and diced potatoes to the stew. Continue cooking for an additional 30 minutes or until the vegetables are tender and the beef is fork-soft.
- Remove from the oven and let the stew rest for 10-15 minutes. This allows the sauce to thicken and the flavors to further develop.
- Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed. Serve hot, preferably with crusty bread or over mashed potatoes.
Tips
- Choose the right cut: Chuck roast is ideal for this recipe due to its marbling and ability to become incredibly tender with slow cooking.
- Pat the meat dry before seasoning to ensure a perfect golden-brown crust during browning.
- Don't rush the browning process—take time to develop deep, rich flavors through proper caramelization.
- Use low and slow cooking methods to guarantee melt-in-your-mouth beef texture.
- Let the stew rest after cooking to allow flavors to fully develop and sauce to naturally thicken.
- For an extra smoky dimension, consider adding a small amount of smoked salt or using a smoker box if you have access to one.
- Pair with crusty bread or creamy mashed potatoes to soak up the delicious, rich sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 18g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
