Irish braised beef recipe

Irish Braised Beef recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Irish braised beef recipe is a hearty and flavorful dish that will transport you straight to the Emerald Isle. Tender chunks of beef are slow-cooked in a rich and savory broth, infused with traditional Irish flavors like Guinness stout and aromatic herbs. The result is melt-in-your-mouth beef that is full of depth and complexity. Serve it with creamy mashed potatoes and steamed vegetables for a comforting and satisfying meal.

Keywords: Irish, braised beef, Guinness stout, savory, comforting.

Irish braised beef recipe details

Irish braised beef recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

2 kg	beef roast, e.g. round
1 tbsp	oil
25 g	butter
	salt and pepper
2	onions, diced
⅛ l	red wine
1 large can(s)	tomatoes, chopped
250 ml	water
3	bay leaves
2 sprig(s)	thyme
1 sprig(s)	rosemary
1 bunch(es)	young carrots
1 stalks	leek
10	shallots
400 g	green beans

Instructions

Preheat the oven to 150°C.

Peel and finely dice the onions.

Season the meat all around with salt and pepper. In a roasting pan with lid, heat the oil, then sear the meat until brown all around. Remove from the pan and set aside.

Put the butter into the pan and sauté the onions for 2-3 minutes. Deglaze with water and wine. Add the chopped tomatoes and the herbs. Bring to a boil, then return the meat into the pan. Cover with the lid and place into the oven for 2-3 hours.

In the meantime, cut off the green of the carrots up to 1 cm. Wash and peel the carrots, trim, wash and slice the leek and trim and wash the green beans. Bring salted water to the boil and cook the carrots and beans for 5 minutes. Add the leek, bring to the boil again and cook for further 5-10 minutes until tender, but still a bit firm to the bite. Drain the vegetables.

When the beef is tender, remove from the roasting pan and set aside. Strain the gravy through a sieve and return into the pan. Season to taste with salt and pepper. Carve the meat and place the slices back into the gravy. Add the vegetables and cook until all is heated through.

Serve with mashed potatoes.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a