Irish Beef Stew
Get ready for a hug in a bowl! This is my go-to recipe for a super comforting Irish Beef Stew. It uses simple ingredients, focusing on rich beef broth (no stout needed!) and tender beef chuck. Perfect for chilly evenings or any time you need some delicious comfort food. Let’s make some magic!
- Prep Time: About 25 mins
- Cook Time: About 1 hr 50 mins
- Total Time: Roughly 2 hrs 15 mins
- Yield: 2 hearty servings 1x
- Category: Main Course, Stew
- Cuisine: Irish-Inspired Comfort Food
Ingredients
Scale
- Beef: 800g boneless beef chuck, cut into 1.5 to 2-inch cubes, patted very dry
- Veggies:
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp celery, finely chopped
- ½ large carrot, diced
- 3 medium potatoes (like Yukon Gold), quartered
- Flavour Boosters:
- 2 slices beef bacon (or pork), diced
- 1 tbsp tomato paste
- 3 cups low-sodium beef broth
- Herbs & Seasoning:
- ½ tsp dried thyme
- 1 fresh rosemary sprig
- 2 bay leaves
- Salt and freshly ground black pepper, to your taste
- For Cooking & Finishing:
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 2 tbsp green peas (frozen or canned)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sear the Beef (Don’t Skip This!): Heat olive oil in a heavy pot or Dutch oven over medium-high heat until shimmering hot. Working in batches (don’t overcrowd!), sear the beef cubes on all sides until deeply browned. That colour equals flavour! Remove beef to a plate and set aside.
- Build the Base: Lower heat to medium. Add onion and garlic to the pot, stir for 30 seconds until fragrant. Toss in carrots, celery, and diced bacon. Cook for 2-3 minutes, stirring, until veggies soften slightly. Sprinkle flour over everything and stir constantly for 1 minute to cook out the raw taste.
- Combine & Simmer: Pour in the beef broth, scraping up all those tasty brown bits from the bottom of the pot (that’s deglazing!). Stir in the tomato paste until smooth. Return the seared beef (and any juices!) to the pot. Add potatoes, thyme, rosemary sprig, and bay leaves. Bring just to a gentle simmer, then reduce heat to the absolute lowest setting. Cover tightly and simmer for at least 1.5 hours (90 mins), or until beef is melt-in-your-mouth tender and potatoes are soft. Stir occasionally.
- Finish & Serve: Remove the rosemary sprig and bay leaves. Taste the gravy and season with salt and pepper until it tastes perfect to you. Stir in the green peas and let them heat through for a minute. Ladle into bowls, garnish with parsley if you like, and dig in!
Notes
- Serving Suggestions: This stew loves something to soak up the gravy! Try it with:
- Creamy mashed potatoes
- Crusty bread (sourdough or baguette is great!)
- A simple green salad on the side.
- Tips & Tricks:
- Pat the beef dry! This is key for getting a good sear.
- Low and slow is the way to go. Don’t rush the simmering – that’s how the beef gets tender.
- Taste and season at the end! Flavours concentrate as it cooks.
- Storage & Reheating:
- Leftovers are fantastic! Store cooled stew in an airtight container in the fridge for 3-4 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
- Freezing: Cool completely, store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight. (Note: Potatoes might change texture slightly after freezing).
Find it online: https://recipesh.com/irish-beef-stew/