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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