Irish Stew

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.

Print Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Servings 6

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

Preheat oven to 350°F if using the oven method.
Season beef with salt and pepper. Toss in flour to coat.
In a large Dutch oven, heat olive oil over medium-high. Sear beef in batches until browned on all sides. Remove and set aside.
Add butter to the pot. Sauté garlic for 1 minute.
Stir in onion, carrots, potatoes, and celery. Cook for 5–7 minutes until vegetables begin to soften.
Add tomato paste, Worcestershire sauce, thyme, sugar, and bay leaf. Stir to coat the vegetables.
Return beef to the pot. Pour in beef broth and bring to a simmer.
Cover and bake for 1.5 to 2 hours, or simmer on stovetop for the same time until beef is tender.
Optional: Stir in slurry and simmer on the stovetop for 5–10 minutes until thickened.
Remove bay leaf and adjust seasoning with salt and pepper. Serve hot.

Notes

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.