Irish Beef Stew
85% authentic · Irish
A traditional Irish beef stew, characterized by its simple ingredients, slow cooking, and focus on tender beef and root vegetables, often thickened with potatoes.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Beef chuck, cut into 1.5-inch cubes3 lbs
- Butter2 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
- Fresh parsley, chopped1/4 cup
- Fresh thyme leaves1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Season beef generously with salt and pepper.
- 2
Melt butter in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove beef and set aside.
- 3
Add sliced onions to the pot and cook until softened and lightly browned, about 8-10 minutes.
- 4
Return the beef to the pot. Add beef broth, carrots, potatoes, parsley, and thyme. Ensure liquid covers the ingredients; add more broth or water if needed.
- 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is fork-tender and the vegetables are soft. Stir occasionally.
- 6
During the last 30 minutes of cooking, uncover the pot to allow the stew to thicken slightly. Mash a few potato chunks against the side of the pot to help thicken the broth naturally.
- 7
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra fresh parsley.
