Soups & Stews > Hearty Stews > Beef Stews > Irish Stew Recipe

Classic Hearty Beef Stew

This hearty beef stew recipe is perfect for a cold winter's day. Tender beef chunks simmered in a rich, flavorful broth with potatoes, carrots, and onions. A comforting and satisfying meal that's easy to make.

Prep Time
20 minutes
Cook Time
2.5 - 3 hours
Servings
6
Ingredients
  • 2 lbs Beef chuck, cut into 1-inch cubes
  • 1/4 cup All-purpose flour
  • 2 tbsp Olive oil
  • 1 Yellow onion, chopped
  • 3 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 2 cloves Garlic, minced
  • 4 cups Beef broth
  • 1 cup Red wine (optional)
  • 2 lbs Potatoes, peeled and cubed
  • 2 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 1/2 tsp Dried rosemary
  • 1 Bay leaf
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Fresh parsley, chopped (for garnish)

Prepare the Beef

Season the beef cubes with salt and pepper. Dredge the beef in flour, shaking off any excess.

Sear the Beef

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.

Sauté the Vegetables

Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pot

If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Cook for 2-3 minutes to allow the alcohol to evaporate.

Combine Ingredients and Simmer

Return the beef to the pot. Add the beef broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-2.5 hours, or until the beef is tender.

Add Potatoes

Add the cubed potatoes to the stew. Cover and continue to cook for another 30-45 minutes, or until the potatoes are tender.

Season and Serve

Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Nutrition Facts Estimated per 100g of product

(Approximate values) Calories: 80-120, Protein: 6-8g, Fat: 4-6g, Carbohydrates: 5-7g. These values are estimates and may vary depending on specific ingredients and portion sizes.

Other Considerations for Nutrition

To reduce sodium, use low-sodium beef broth. Adding more vegetables will increase the fiber content.

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FAQ

  • Can I use a slow cooker for this recipe?

    Yes, you can. Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last hour of cooking.
  • Can I freeze beef stew?

    Yes, allow the stew to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • What if my stew is too thin?

    You can thicken the stew by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew and simmer for a few minutes until thickened.