Irish Beef Stew

Hey there, foodie friends!

I’m so excited to share something really close to my heart today. It’s my absolute favorite recipe for Irish Beef Stew. You know that feeling when something amazing is simmering on the stove? And the whole kitchen smells incredible? That’s this stew.

Seriously, it’s like a warm hug in a bowl. Perfect for those chilly nights or just getting everyone together around the table. It just feels like home.

Now, you might hear that real traditional Irish stew often used lamb. Totally true! But beef versions? They’ve become super popular and are honestly just as delicious in their own way.

This recipe? It’s inspired by so many bowls of stew I’ve enjoyed over the years. I’ve mixed classic ideas with a few things I love – like using beef bacon for extra flavour and a bit of rosemary. It gives it that something special, you know?

We’re skipping the stout beer some recipes use. Instead, we’re focusing on a really rich beef broth. Why? Because it lets that deep, meaty flavour shine through. And you can make it anytime you get that craving!

Think of this as your friendly guide to making an amazing, authentic-tasting beef stew right in your own kitchen. Ready? Let’s get cooking!

Recipe Overview: What You’re In For

Before we jump into the pots and pans, here’s a quick look at what making this stew involves:

• How long does it take? You’ll need about 25 minutes to get everything chopped and ready. Then, it’s about 1 hour and 50 minutes (that’s 110 minutes) of cooking time. Good news? Most of that cooking is just letting it bubble away gently. You don’t have to babysit it too much!
• How many does it feed? This recipe makes enough for 2 people who are pretty hungry. Need more? It’s super easy to adjust! Just double everything for 4 people. Cooking for one? Halve the ingredients. (Leftovers are amazing, just saying!) Here’s a handy chart: Servings Beef Onion Garlic Celery Carrot Potato Bacon Thyme Rosemary Bay Leaf Oil Flour Tomato Paste Broth Peas 1 400g ¼ med 1-2 clv ½ tbsp ¼ Lrg 1-2 med 1 slice ¼ tsp ½ stick 1 1 tbsp ½ tbsp ½ tbsp 1.5 c 1 tbsp 2 800g ½ med 3 clv 1 tbsp ½ Lrg 3 med 2 slc ½ tsp 1 stk 2 2 tbsp 1 tbsp 1 tbsp 3 c 2 tbsp 4 1.6kg 1 med 6 clv 2 tbsp 1 Lrg 6 med 4 slc 1 tsp 2 sticks 4 4 tbsp 2 tbsp 2 tbsp 6 c 4 tbsp
• Is it hard to make? I’d say it’s Easy to Medium. The steps themselves aren’t tricky. But getting a good sear on the beef and letting it simmer long enough takes a little patience. Totally doable, even if you’re newer to cooking! You got this.
• What gear do I need? Nothing too crazy!
  • A heavy-bottomed pot or Dutch oven is best. Why? It heats evenly and helps stop things from sticking and burning. A big regular pot works too, just keep a closer eye on the heat.
  • Tongs – super helpful for turning the beef.
  • A sharp knife and cutting board.
  • Measuring stuff (spoons, cups).
• Can I make it ahead? YES! And honestly? It tastes even better the next day. Seriously! All the flavours get cozier overnight. Perfect for making on Sunday for easy dinners during the week.

Getting Your Ingredients: The Good Stuff

Okay, let’s chat about what goes into this yummy stew. Good ingredients definitely help, but don’t stress if you can’t find exactly the same thing. This recipe is pretty flexible.

First, the star of the show: 800g of boneless beef. Cut it into nice big chunks, like 1.5 to 2 inches. I love using chuck roast for stew. It has fat mixed in (that’s called marbling!) which melts while cooking and makes the beef so tender and tasty. Brisket or round works too, but chuck is my fave. Super important tip: Pat the beef totally dry with paper towels before you start cooking. This helps it get that yummy brown crust.

Next up, the flavour builders: half a medium onion, three cloves of garlic, and about one tablespoon of finely chopped celery. These guys create that savoury base layer. A regular yellow or brown onion is perfect. And don’t be scared of the garlic!

Veggies! We need half a large carrot, chopped up (try to make the pieces about the same size as the celery), and three medium potatoes, cut into chunky quarters. For potatoes, I like using waxy ones like Yukon Gold or red potatoes. They hold their shape pretty well while cooking. Want potatoes that fall apart a bit and thicken the stew more? Russets are your friend.

For a little something extra – that savoury, smoky kick – we’re using two slices of beef bacon, diced up. Regular pork bacon is great too! Or you can leave it out if you prefer. No big deal.

Herbs are key! We need half a teaspoon of dried thyme, one stick of fresh rosemary (make sure it’s a sturdy one!), and two bay leaves. These make the broth smell and taste amazing and earthy. Just remember to pull out the rosemary stick and bay leaves before you serve it!

To turn everything into that thick, wonderful gravy, grab two tablespoons of olive oil (for cooking the beef and veggies), one tablespoon of all-purpose flour (our thickener!), one tablespoon of tomato paste (for deep flavour and a touch of sweetness), and about three cups of good beef broth. Using low-sodium broth is smart. That way, you control how salty it is. And of course, salt and freshly ground black pepper. Taste and add as you go!

Last but not least: two tablespoons of canned or frozen green peas. We stir these in right at the end for a pop of colour and freshness. Oh, and some chopped fresh parsley for sprinkling on top looks lovely.

Let’s Cook! Your Step-by-Step Guide to Amazing Stew

Ready to turn these bits and pieces into something awesome? Awesome! Put on some tunes, grab your apron, let’s make this stew together! This is where the flavour magic happens.

Step 1: Brown That Beef! (This is where flavour starts!)
Okay, grab that heavy pot or Dutch oven. The one that feels nice and solid. Put it on the stove over medium-high heat. Let it get hot. How hot? Add your two tablespoons of olive oil. It should shimmer right away. If it just sits there, wait another minute. A hot pan is key!

Now, carefully place about half your dried beef cubes in the hot oil. Use tongs! Hear that sizzle? YES! That’s the sound we want. Don’t crowd the pan! Leave space between the pieces.

Why is this so important? If you dump all the beef in at once, the pan cools down. Then the meat just kind of… steams. Steamed beef is grey and sad. No thanks! We want a beautiful, dark brown crust. That’s where the real flavour comes from (it’s science! Called the Maillard reaction).

Let the beef cook on the first side without touching it for 3-5 minutes. Seriously, leave it alone! Once you see deep brown edges, use your tongs to turn each piece. Brown all the sides nicely. Your kitchen will start smelling amazing – like rich, beefy goodness. Pure comfort food right there. Don’t rush this part. Brown = Flavour!

Once the first batch is beautifully browned, take it out and put it on a plate (use one with a lip to catch any juices). Add the rest of the beef to the hot pot and do the same thing. Set all the browned beef aside. It did its job for now and left yummy stuff in the pot.

Step 2: Build the Flavour Base
Look in your pot. See those brown bits stuck to the bottom? That’s called ‘fond’. It’s like pure flavour gold! Do not clean it out! You should still have some oil and beef fat in there (if not, add a tiny bit more oil).

Turn the heat down a little, to medium. Add your chopped onion and garlic. Listen for a slightly gentler sizzle. Smell that? Onion, garlic, beef drippings… so good! Stir them for about 30 seconds to a minute. Just until the garlic smells strong and the onions look a little see-through.

Now, toss in the diced carrots, chopped celery, and diced beef bacon. Stir it all up so everything gets coated in that tasty fat. Cook for another 2-3 minutes, stirring sometimes. The bacon will get a little crispy, the veggies will soften and soak up colour from the bottom of the pot. The smell gets even better!

Okay, sprinkle the one tablespoon of flour all over the veggies and bacon. Stir it constantly for about a minute. This cooks the raw flour taste out and toasts it a little. Makes it taste nutty! This is also building the base for our thick, yummy gravy later. Make sure the flour coats everything.

Step 3: Mix, Scrape, and Simmer Time!
Alright, let’s bring it all together! Pour in your three cups of beef broth. As you pour, use a wooden spoon or spatula to scrape the bottom of the pot really well. Get all those brown bits (the fond) unstuck! They’ll melt into the broth and make your stew taste incredible. This is called deglazing. Super important! Keep scraping until the bottom feels smooth.

Now, stir in the one tablespoon of tomato paste. Mix it until you don’t see streaks. It adds a nice richness.

Gently put the browned beef back into the pot. Don’t forget any juices from the plate! Add those too! Nestle in your quartered potatoes. Tuck in the dried thyme, the whole rosemary stick, and the bay leaves. Give it all a good stir.

Turn the heat up just enough to bring it to a simmer. You want to see just a few little bubbles popping gently on the surface. Not a crazy boil!

As soon as you see that gentle simmer, turn the heat down LOW. Like, the lowest your stove can go while still keeping those tiny bubbles happening. Put the lid on tight.

Now for the easy part. Just let it simmer away for at least 1 hour. Even better? Go for 1.5 hours (90 minutes). Why so long? This low, slow cooking makes the beef unbelievably tender. Melt-in-your-mouth tender! The potatoes soak up all the flavour and get soft. Everything just blends together perfectly.

Give it a gentle stir every 20-30 minutes so nothing sticks. After about an hour, carefully check a piece of beef and potato with a fork. The beef should be super easy to poke. The potato should be soft but not falling apart. If the beef isn’t quite tender yet? No worries. Put the lid back on, simmer another 15-30 minutes, and check again. Patience pays off here! The gravy should have thickened up nicely too.

Step 4: The Finishing Touches!
You’re almost done! The kitchen smells incredible. The beef is tender, potatoes are perfect, gravy looks rich. Yay!

Before you serve, carefully fish out the rosemary stick and the bay leaves. You can toss those – they’ve done their job.

Now, grab a clean spoon and taste the gravy. Need more salt? More black pepper? Taste and adjust until you think it’s perfect. Flavours get stronger as it cooks, so tasting at the end is key.

Finally, stir in those two tablespoons of green peas. Canned (drained) or frozen, they just need a minute or two in the hot stew to warm up. We want them bright green and slightly firm. Don’t cook them too long!

Give it one last gentle stir. Take a big sniff. Get ready to eat!

Want to Change Things Up? Go For It!

One of the coolest things about stew? You can totally play around with it. Make it your perfect stew!

• Need dietary changes?
  • Gluten-Free? Easy! Instead of flour, use cornstarch. Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the simmering stew near the end until it thickens. Or use a gluten-free flour mix. Just make sure your beef broth is GF too!
  • Pork-Free? This recipe already uses beef bacon, so you’re set! If you skip bacon altogether, maybe add ½ teaspoon of smoked paprika with the thyme for a smoky hint.
  • Vegan/Vegetarian? That’s a bigger change! You’d need things like hearty mushrooms (cremini, portobello), maybe lentils, more root veggies, and a really flavourful vegetable broth. A splash of vegan stout or red wine could add depth.
• Like it Spicy (or Not)? Want a little heat? Add a pinch of cayenne pepper or red pepper flakes when you add the thyme. Smoked paprika (like mentioned above) adds warmth without being too spicy.
• Making it Fancy? For a special meal, try adding about ¼ cup of dry red wine after cooking the veggies. Let it bubble and cook down a bit before adding the broth. Using small pearl onions instead of chopped looks elegant too. And homemade beef stock? Chef’s kiss! So much flavour.
• Seasonal Veggies: Carrots and potatoes are classics, but feel free to swap! Parsnips add sweetness. Rutabaga gives an earthy taste. Celery root is unique! These are especially great in fall and winter. This kind of flexibility is why stews are awesome.

Serving and Saving Your Delicious Stew

This is the best part – dishing it up!

• How to Serve: Ladle that wonderful, hot stew into bowls (warm bowls are a nice touch!). Make sure everyone gets plenty of beef, veggies, and that amazing gravy. Sprinkle some fresh chopped parsley on top. Looks pretty and adds freshness!
• What to Serve With It: This stew needs something to soak up the gravy!
  • Mashed Potatoes: The dream team pairing. Spoon the stew right over a pile of creamy mash. Oh yeah.
  • Crusty Bread: A must. Baguette, sourdough, or Irish soda bread – perfect for dipping!
  • Simple Salad: A light green salad with a simple dressing cuts through the richness nicely.
• Storing Leftovers: Let the stew cool down completely. Then put it in an airtight container in the fridge. It’ll keep for 3-4 days. Like I said, it often tastes even better the next day!
• Reheating: Warm it up gently on the stove over low heat. Stir it now and then. If the gravy got super thick, add a splash of broth or water. You can also microwave it – just heat, stir, heat, stir.
• Freezing: Yep, you can freeze it! Cool it completely first. Put it in freezer-safe containers or sturdy freezer bags (lay bags flat to save space). It’s good for up to 3 months. Quick note: sometimes potatoes get a little weird (grainy or watery) after freezing and reheating, but it usually still tastes great. Thaw it in the fridge overnight before reheating gently.

And there you go! Everything you need to make a truly comforting, flavour-packed Irish Beef Stew. I really hope you enjoy making it – and eating it even more!

Happy Cooking!

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