Irish Beef Stew (Stobhach Mairteola)
85% authentic · Irish
A rustic and flavorful Irish beef stew, traditionally made with lamb or beef, potatoes, carrots, and onions, often thickened with barley.
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Ingredients
- Beef chuck roast, cut into 1.5-inch cubes2 lbs
- Beef suet or vegetable oil2 tbsp
- Yellow onions, thickly sliced2 large
- Carrots, peeled and cut into thick rounds1 lb
- Potatoes, peeled and cut into large chunks2 lbs
- Beef broth4 cups
- Pearl barley1/4 cup
- Fresh parsley, chopped1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Season beef cubes generously with salt and pepper.
- 2
Heat suet or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well-seared on all sides. Remove beef and set aside.
- 3
Add the sliced onions to the pot and cook until softened and lightly browned, about 8-10 minutes.
- 4
Return the beef to the pot. Add the beef broth and pearl barley. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 5
Add the carrots and potatoes to the pot. Stir well. Cover and continue to simmer for another 45-60 minutes, or until the beef and vegetables are tender and the barley is cooked.
- 6
Remove from heat. Stir in most of the chopped fresh parsley. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with remaining parsley.
