This hearty beef and potato stew is the ultimate cold-weather comfort food—filled with tender beef chunks, rustic vegetables, and a rich, slow-simmered broth. Inspired by classic Irish stews, this version skips the beer and wine while doubling down on deep, savory flavor. Cozy, filling, and soul-warming.

WHY YOU’LL LOVE THIS RECIPE

• Classic comfort: The ultimate one-pot meal for chilly days.

• Slow-simmered flavor: Tender beef and aromatic vegetables in a robust broth.

• No alcohol needed: Just pure, satisfying depth from herbs, garlic, and broth.

• Meal-prep magic: Even better the next day—perfect for leftovers.

Irish Stew

Few dishes say “home” quite like a big pot of stew bubbling away on the stove. It’s the kind of meal that fills your kitchen with the scent of garlic, herbs, and simmering meat. It feeds your stomach, sure—but it also feeds your soul. And this hearty beef potato stew, inspired by Irish traditions, does exactly that.

While classic Irish stew often includes lamb and is sometimes enriched with beer or stout, this version leans into simplicity. We’ve swapped the alcohol for an extra-rich beef broth and a combination of vegetables and aromatics that create just as much depth, minus the bitterness.

Our stew starts with beef, cut into hearty chunks and seared until golden brown. That initial sear adds tons of flavor to the pot—it’s the first layer in building a rich base that will carry every spoonful.

Then come the vegetables: red potatoes for creaminess, russet potatoes for body, and a generous helping of carrots, celery, and onions. All of them work together to create a rustic texture and add sweetness to the savory broth.

The real flavor boosters? Garlic and butter. Sautéed until just fragrant, they give the stew a comforting undertone. A touch of tomato paste adds umami, and Worcestershire sauce brings complexity.

Herbs like thyme round out the aroma, and a touch of sugar softens the acidity of the tomato base. It’s a careful balance of ingredients that feel familiar and cozy—but with just a little lift.

What’s magical about stews like this is the transformation that happens with time. As the pot simmers, the beef turns melt-in-your-mouth tender, and the vegetables soften without falling apart. Every ingredient absorbs the essence of the broth, becoming more flavorful by the minute.

You can make this stew in the oven, on the stove, or even in a slow cooker. Each method results in the same rich, deeply flavored dish—but oven-baking helps maintain even cooking and ensures the beef stays ultra-tender.

It’s the kind of meal that tastes like you’ve been cooking all day—even if most of the time is hands-off. And yes, it makes incredible leftovers. In fact, we recommend making a big batch because it somehow tastes even better the next day.

Serve it as-is for a hearty meal, or pair with crusty bread to soak up every drop of broth. Add a simple green salad and you’ve got a balanced dinner that works just as well for weeknights as it does for guests.

This recipe also scales beautifully. Feeding a crowd? Double the ingredients and grab your biggest pot. Cooking for two? Freeze the leftovers in individual portions.

It’s deeply satisfying, wonderfully rustic, and just the kind of meal you’ll find yourself craving as soon as the weather cools. When you need warmth and comfort, this is the stew to make.

SERVINGS

6 servings

TIME

• Prep Time: 20 minutes

• Cook Time: 2 hours (oven or stovetop) or 4 hours (slow cooker)

• Total Time: About 2 hours 20 minutes

INGREDIENTS

• 2 lbs beef stew meat, cut into 1-inch chunks

• 2 tablespoons olive oil

• 1/4 cup flour

• Salt and pepper to taste

• 2 large red potatoes, diced

• 1 large russet potato, peeled and chopped

• 3 large carrots, chopped

• 3 celery stalks, sliced

• 1 large onion, diced

• 2 tablespoons butter

• 6 garlic cloves, minced

• 4 cups beef broth

• 2 tablespoons tomato paste

• 2 tablespoons Worcestershire sauce

• 1 tablespoon sugar

• 1 tablespoon dried thyme

• 1 bay leaf

• Optional: slurry (1 tbsp flour + 1 tbsp cold water) for thickening

INSTRUCTIONS

1. Preheat oven to 350°F if using the oven method.

2. Season beef with salt and pepper. Toss in flour to coat.

3. In a large Dutch oven, heat olive oil over medium-high. Sear beef in batches until browned on all sides. Remove and set aside.

4. Add butter to the pot. Sauté garlic for 1 minute.

5. Stir in onion, carrots, potatoes, and celery. Cook for 5–7 minutes until vegetables begin to soften.

6. Add tomato paste, Worcestershire sauce, thyme, sugar, and bay leaf. Stir to coat the vegetables.

7. Return beef to the pot. Pour in beef broth and bring to a simmer.

8. Cover and bake for 1.5 to 2 hours, or simmer on stovetop for the same time until beef is tender.

9. Optional: Stir in slurry and simmer on the stovetop for 5–10 minutes until thickened.

10. Remove bay leaf and adjust seasoning with salt and pepper. Serve hot.

TIPS

• For best sear, don’t overcrowd the pan when browning beef.

• Russet potatoes will break down slightly, thickening the stew naturally.

• Store leftovers in the fridge for up to 4 days; flavor improves overnight.

• Freeze in freezer-safe containers for up to 3 months.