Irish beef stew
A traditional Irish stew made with tender beef, potatoes, carrots, and onions simmered in a rich, flavorful broth.
Instructions
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Prepare the Ingredients
- Chop the onions, carrots, and potatoes into bite-sized pieces. Mince the garlic.
- Prepare the Ingredients
- Chop the onions, carrots, and potatoes into bite-sized pieces. Mince the garlic.
- Brown the Beef
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef cubes and cook until browned on all sides. Remove the beef and set aside.
- Cook the Aromatics
- In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent.
- Combine Ingredients
- Return the browned beef to the pot.
- Add the carrots, potatoes, and beef broth. Stir to combine.
- Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and let simmer for 1.5 to 2 hours, or until the beef is tender.
- Finish and Serve
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley if desired.
Recipe notes
- For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
- If the stew becomes too thick, add a bit more beef broth or water to reach the desired consistency.
- This stew can be made ahead of time and reheated, as the flavors will continue to develop.
Ingredients
Scaled from 1 serving
Measurement system
- ½ tablespoon olive oil
- ¼ pound beef stew meat, cut into cubes
- ¼ large onion, chopped
- ¾ clove garlic, minced
- 1 carrot, chopped
- 1 potato, chopped
- 1 cup beef broth
- ½ tablespoon tomato paste
- ¼ tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ bay leaf
- Pinch of salt and pepper, to taste
- Fresh parsley, chopped (for garnish)