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Traditional Irish Beef Stew

A comforting and hearty beef stew made with tender chuck, potatoes, and carrots, perfect for chilly evenings and meal prep.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Broth
  • 2 pounds beef chuck, cut into chunks Perfect for slow cooking.
  • 4 cups beef broth Opt for low-sodium if watching salt intake.
Vegetables
  • 4 large carrots, sliced Adds sweetness and color.
  • 3 large potatoes, diced Essential for heartiness; Yukon Gold or Russet work.
  • 1 large onion, chopped Brings foundational flavor.
  • 3 cloves garlic, minced Adds a zing that complements beef.
Seasonings and Cooking Aids
  • 2 tablespoons tomato paste Deepens color and flavor.
  • 1 teaspoon dried thyme Enhances warmth of the stew.
  • 1 teaspoon dried rosemary Lifts the dish with its aroma; crush lightly.
  • 2 tablespoons olive oil Used for sautéing.
  • Salt and pepper, to taste Adjust to preference.

Method
 

Preparation
  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Brown the beef on all sides in batches for 3–4 minutes. Transfer to a plate.
Cooking
  1. Reduce heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for 30–45 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly.
  4. Return the beef to the pot. Pour in the beef broth and scrape any brown bits from the bottom.
  5. Add thyme and rosemary. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until beef is nearly fork-tender.
  6. Add the diced potatoes and sliced carrots. Continue simmering, covered, for another 30–45 minutes until vegetables and beef are tender.
  7. Taste and adjust seasoning with salt and pepper. If a thicker sauce is desired, simmer uncovered for 10 minutes or add a cornstarch slurry.
  8. Serve hot.

Notes

For variations, add Guinness instead of some broth, or swap beef for lamb. Ensure veggies are uniform in size for even cooking.