I crave Irish Stew on cold days when I need something that fills the house with warmth and makes everyone gather around the table. The beef gets so tender it falls apart with just a fork, while the potatoes and carrots soak up all that rich, savory broth until every spoonful tastes like pure comfort you can’t stop eating.

A bowl of Irish Stew with chunks of beef, potatoes, carrots, and herbs in a rich broth, garnished with fresh parsley and thyme. — Irish Stew. Photo Credit: Hungry Cooks Kitchen

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I make it for St. Patrick’s Day, family dinners, and any time the weather turns cold and I want something hearty and warming on the table. It’s perfect for potlucks since it travels well and tastes even better the next day. Leftovers keep in the fridge for up to 3 days or freeze for up to 2 months and reheat easily.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A top-down view of ingredients for Irish Stew, including cubed beef, potato, carrot, onion, garlic, parsley, thyme, bay leaves, tomato paste, salt, pepper, vegetable oil, and beef broth. — Irish Stew Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Irish Stew with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll brown the beef first, build flavor with aromatics, then let everything simmer until tender.

Season and Brown the Beef

Pat the beef chunks with paper towels to remove excess moisture, and season generously with salt and black pepper.

Heat half of the vegetable oil in a large Dutch oven over medium-high heat, then brown the seasoned beef for 5 to 7 minutes. Work in batches if needed so the beef browns properly; otherwise, it’ll just steam.

Once nice and browned, set the beef aside to work on the next ingredients.

Cook the Aromatics and Tomato Paste

Add the remaining vegetable oil to the same pot, then cook the chopped onion and minced garlic for about 5 minutes, just until softened and fragrant.

Now, stir in the tomato paste and cook for 2 to 3 minutes, until it’s slightly darkened and coats everything.

You’ll want to scrape up the brown bits at the bottom of the pot with a silicone spatula, because those add so much flavor to this dish.

Add Remaining Ingredients and Simmer

Return the beef to the pot. Add the sliced carrots, potatoes, beef broth, thyme, parsley, and bay leaves, then give it a gentle stir.

Bring to a boil, then reduce the heat to a gentle simmer. Cover the pot with a lid to trap steam for 1.5 to 2 hours, until you have very tender meat and well-cooked vegetables.

A pot of Irish Stew with chunks of beef, potatoes, carrots, and garnished with chopped parsley, with a wooden spoon resting inside. — Simmer for 1.5 to 2 hours until the meat is tender and the vegetables are well-cooked.

Remove Bay Leaves and Adjust Seasoning

The bay leaves would’ve done their part at this point, which is infusing their aromatic flavour, so discard them once you’re done simmering. Taste and adjust seasoning if needed before serving.

Spoon it into bowls or over creamy mashed potatoes using a ladle with spouts and serve while it’s warm. You can top it with extra parsley or thyme for a brighter finish. Enjoy!

If you’re taking this stew to a potluck, transport it in a slow cooker set on the warm setting, if you can, to keep it hot for several hours.

You can also pack it in a large airtight container tucked inside an insulated carrier or wrapped in a thick kitchen towel to retain heat.

Irish Stew

Irish Stew is what I make when I want hearty comfort food that warms you from the inside out. The beef simmers low and slow until it's melt-in-your-mouth tender, while potatoes and carrots soak up the savory broth. The herbs add this earthy depth that makes every spoonful taste like the kind of comfort food that never goes out of style. It's perfect for St. Patrick's Day celebrations, cold winter nights, and Sunday family dinners when you need something filling and satisfying. The stew tastes even better the next day and stays fresh in the fridge for up to 3 days or freezes for up to 2 months.

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Prep Time: 15

Cook Time: 2 15

Total Time: 2 30

Course: Dinner, Lunch, Main Course

Cuisine: Irish

Keyword: Irish Stew

Servings:

Calories: 856kcal

Author: Mandy Applegate

Equipment

Dutch oven or large pot

Ingredients

2 pounds beef cut into chunks
3 tablespoons vegetable oil
Salt and black pepper to taste
1 cup sweet onion chopped
3 cloves garlic minced
3 medium carrots peeled and sliced
4 medium Yukon Gold potatoes peeled and cut into chunks
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme or fresh thyme leaves
1 tablespoon fresh parsley chopped
2 bay leaves

US Customary – Metric

Instructions

Season the beef with salt and black pepper. Heat half of the vegetable oil in a large pot over medium-high heat. Brown the beef for 5 to 7 minutes. Remove and set aside.
2 pounds beef, 3 tablespoons vegetable oil, Salt and black pepper
Add the remaining vegetable oil to the same pot. Cook the onion and garlic for about 5 minutes, until softened. Stir in the tomato paste and cook for 2 to 3 minutes, until slightly darkened.
1 cup sweet onion, 3 cloves garlic, 2 tablespoons tomato paste
Return the beef to the pot. Add carrots, potatoes, beef broth, thyme, parsley, and bay leaves.
3 medium carrots, 4 medium Yukon Gold potatoes, 4 cups beef broth, 1 teaspoon dried thyme or fresh thyme leaves, 1 tablespoon fresh parsley, 2 bay leaves
Bring to a boil, then reduce the heat. Cover and simmer for 1 and a half to 2 hours, until the beef is very tender and the vegetables are cooked through.
Remove and discard the bay leaves. Taste and adjust seasoning if needed.
Serve hot on its own or spooned over creamy mashed potatoes.

Video

Notes

Here are my tips for making the best Irish stew that never skimps on flavor:

Don’t skip browning the beef: Searing creates a deep, caramelized flavor that carries through the entire stew.

Boost with celery and parsnip: Chop 2 stalks of celery and add them with the onion and garlic, and toss in 2 peeled and sliced parsnips along with the carrots for extra aromatic depth and earthy sweetness.

Use Yukon Gold potatoes: They hold their shape well during the simmer and have a naturally buttery flavor and medium starch level that helps thicken the broth without turning it gluey.

Taste before serving: Stews often need a pinch more salt after the cooking time to bring out all the flavors.

Add fresh herbs at the end: Stir in extra chopped parsley just before serving for a pop of color and fresh flavor.

Store properly: Refrigerate cooled stew in airtight containers for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge if frozen, and reheat on the stovetop or microwave, adding a splash of broth to loosen it back up.

Nutrition

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How to Store Leftovers

Let the Irish beef stew cool to room temperature, then transfer it to leakproof containers and refrigerate for up to 3 days.

Reheat over low heat on the stove, stirring occasionally and adding a splash of beef broth or beef stock if it’s thickened too much. You can also microwave individual portions in 1-minute intervals until heated through.

For longer storage, you can freeze it in freezer-safe containers for up to 2 months, but note that the texture may change slightly. Thaw it overnight in the refrigerator before reheating.

What to Serve With Irish Stew

I love serving it with crusty Irish soda bread or warm dinner rolls to soak up all that rich broth. A simple green salad or roasted Brussels sprouts adds something fresh and light to balance the hearty stew.

For St. Patrick’s Day, I’ll add a side of colcannon or buttered cabbage and finish with Baileys cheesecake or Irish coffee for dessert. Some people like spooning it over mashed potatoes for an extra filling meal, though the stew already has plenty of potatoes in it.

More Easy Recipes for You to Try at Home

Check out these other cozy comfort recipes perfect for cold nights when you need something filling.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Irish Stew

Ingredients You’ll Need