IRISH BEEF STEW — Chunks of beef are browned then simmered in a thickened broth with potatoes, carrots, onions and fresh herbs in this hearty, budget friendly dish that always makes for a satisfying meal.
When it comes to stew, the Irish version is something of a classic, and in this thick and hearty Irish beef stew, chuck roast is used in place of traditional lamb or mutton.
If you prefer lamb, you can definitely use it in this recipe. Mutton is the tough meat from older sheep and was used historically because people kept sheep into old age for their wool.
It’s not particularly tasty, but when stewed for a long time it became tender and edible. So I don’t recommend it for this recipe–but beef or lamb are both delicious.
In addition to the meat, Irish stew traditionally includes inexpensive, readily available ingredients like onions, potatoes, carrots, and other root vegetables like turnips and parsnips.
Often, when times were particularly dire, the stew was made with just mutton, onions and potatoes–which were almost always the main ingredient.
Despite it’s humble beginnings, this recipe for Irish stew is rich, hearty and full of flavor. It’s the perfect comfort food on a cold winter day.
If you’d like to make this stew to celebrate St. Patrick’s Day, I highly recommend serving it with some Traditional Irish Soda Bread, and a slice of Irish Tea Cake for dessert.
I always hope it’s still chilly enough during mid-March to serve this to my family, but it’s a meal we enjoy all winter long.
Just as the Irish did, feel free to use up whatever vegetables and herbs you have on hand. This isn’t a recipe you have to follow exactly, so feel free to make it your own.
I can’t think of a better way to warm up on a cold day than with a big bowl of this Irish Beef Stew. I hope you love this classic recipe as much as we do.
What Should I Serve With Irish Beef Stew?
Since this stew is loaded with vegetables, all you need to add for a complete meal is some bread, rolls or biscuits. These are some of our favorites to enjoy with this hearty stew:
- Traditional Irish Soda Bread
- Rustic Rosemary Bread
- Perfect Potato Rolls
- Garlic Cheddar Chive Drop Biscuits
- Dill White Cheddar Irish Soda Bread
- Soft Pretzel Rolls
Be sure to save this Irish Beef Stew recipe to your favorite Pinterest board for later.
Tips for Making Irish Beef Stew
- Be patient: stew usually calls for tough cuts of meat, which need at least two hours to break down. If you rush things, the meat will be tough instead of tender.
- For the best flavor, don’t skip the step of searing the meat first. You may have to work in batches, but the final result will be worth the bit of extra time and effort.
- For a gluten free stew, you can use cornstarch or arrowroot at the end of cooking, in place of the flour. You’ll need about 1 tablespoon per cup of liquid.
- If your stew is becoming to thin or watery, remove the lid so that some of the liquid evaporates during cooking.
- For ultimate flavor add another handful of chopped fresh herbs just before serving.
Here’s what you’ll need to make Irish Beef Stew
- Canola oil
- Beef chuck roast
- Produce: onion, garlic, carrots, celery, potatoes, parsley, thyme, rosemary
- Tomato paste
- Apple juice
- Salt and pepper
- Beef broth
Irish Beef Stew
Ingredients
- 1/4 cup canola oil
- 1 pound beef chuck roast cubed
- 1 medium onion diced
- 3-4 cloves garlic minced
- 1/4 cup flour
- 1/2 cup apple juice
- 1 6 oz. can tomato paste
- 1 teaspoon salt plus more, to taste
- 1/4 teaspoon pepper plus more, to taste
- 1 1/2 cups chopped carrots
- 1 cup diced celery
- 3 cups peeled cubed potatoes
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon each chopped fresh parsley thyme and rosemary, plus more for garnish
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add the cubed beef and brown for 10-15 minutes until dark brown. Work in batches if necessary, and don't crowd the beef in the pan.
- Add the onion and garlic to the beef and cook until tender, about 5 minutes.
- Add the flour and stir to coat the beef and onions. Stir in the tomato paste and cook a few minutes more.
- Pour in the apple juice and stir until thickened and smooth. Stir in salt and pepper.
- Reduce heat to a simmer and add the carrots, celery and potatoes, along with the broth. Stir to combine. Add the fresh herbs to the pot and mix well.
- Cover and simmer for 2-3 hours. Check and stir occasionally. About 30 minutes before serving, remove the lid to thicken the stew further.
- Just before serving, season with additional salt and pepper, to taste. Garnish with additional fresh herbs, if desired.
Nutrition
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Who Dished It Up First: Adapted from Kneaders Bakery and Cafe Cookbook
Last Updated on 2024-03-27 by Danelle
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