This Comforting Irish Beef Stew is a delicious Irish meal that is perfect for St. Patrick’s Day or any cool weather day! Made with tender beef chunks, traditional root vegetables, garlic, and flavorful beef broth. We love to enjoy it over creamy mashed potatoes!
Ultimate Irish Beef Stew Recipe
I have strong Irish blood in my family, so St. Patrick’s Day is celebrated every year! Growing up we always had Corned Beef and Cabbage, but my mom also makes a mean stew, so I used that inspiration to come up with a really easy and delicious Irish Stew that I know you guys are going to love. This is Whole30 compliant and goes absolutely perfectly with my Creamy Whole30 Mashed Potatoes!
Looking for Another Beef Stew?
If you love a homemade stew as much as we do, you definitely need to try our Dutch Oven Beef Stew!
What You Will Need
- chunks of beef or lamb – either is typical for a traditional Irish beef stew, just make sure they are 1-2 inch bite-sized chunks.
- ghee or olive oil – either will work or if you don’t have any dietary concerns, you can also use butter.
- garlic – everything is better with some flavorful garlic!
- kosher salt & ground black pepper – simple seasonings that are a must when making any type of meat.
- sweet yellow onion & baby onions – this combination of onions provides a great depth of flavor.
- Yukon gold potatoes & russet potatoes – if you plan to serve over mashed potatoes you can omit the russet potatoes.
- carrots – traditional ingredient when making any beef stew.
- chicken or beef broth – to keep it Whole30 compliant you will want to check the ingredients on the broth you use from your local grocery store.
- fresh thyme & a bay leaf – all about adding some great flavor!
How To Make Irish Beef Stew
This simple beef stew recipe begins by heating up a dutch oven on medium high heat to melt the ghee. Next, add the garlic and move around the pan for about 1 minute or until fragrant. Then add the beef (or lamb) to the pot and sear all sides for about 5-10 minutes. Now add the rest of the ingredients, cover with a lid, and place in the oven for 1.5 hours. Make any taste adjustments and serve any way you want!
Best Ways To Serve Irish Beef Stew
This classic Irish beef stew is full of so much great flavor that you can just eat a cozy bowl of stew all by itself. But if you are looking to make it even more comforting, you can pour the stew over some creamy mashed potatoes! Trust us, it’s SO good! Whether you make Yukon gold mashed potatoes, Instant Pot mashed potatoes, or slow cooker mashed potatoes… they are the perfect base to serve this beef stew recipe on!
How To Make Irish Beef Stew In A Slow Cooker
This couldn’t be more easy! Simply follow the first five steps and then after you have your sautéed garlic with the seared meat chunks, move them to a crockpot and add the rest of the ingredients. Let this all simmer on the low setting for 6-8 hours. Pro tip: you may want to wait on the carrots until the last hour, so that they don’t get too mushy.
Storage & Freezer
Leftover stew can be placed in an airtight container and kept in the refrigerator for up to 3 days. Simply place in a freezer-safe container (leave a little room for expansion) and store in the freezer for up to 3 months. To thaw you can move to the fridge the night before you plan to reheat your stew.
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Ingredients
- 2 – 2.5 lbs beef chuck roast or lamb, cut into large 1-2 inch chunks
- kosher salt and ground black pepper
- 3 tablespoons ghee, sub olive oil, if dairy-free
- 1 tablespoon garlic, minced
- 1/2 sweet yellow onion, peeled & cut into wedges
- 10 pearl onions, peeled
- 10 baby Yukon gold potatoes
- 1 1/2 russet potatoes, cut into large chunks*
- 2-3 carrots, peeled and cut into medium chunks
- 2 cups chicken broth or beef broth
- 4-6 fresh sprigs of fresh thyme
- 1 bay leaf
- 1 garlic clove, crushed
Instructions
- Prep: Preheat oven to 350 degrees F. Sprinkle beef (or lamb) chunks with salt and pepper.
- Sear: Bring an oven-safe dutch oven to a medium-high heat, add ghee to melt and coat the bottom of the pan. Add garlic and allow to cook until fragrant, approximately 1 minute. Add beef to the large pot and sear all sides, and continue cooking for 5-10 minutes.
- Combine: Add remaining ingredients to the soup pot and mix to combine.
- Bake: Cover and place in the preheated oven for 1.5 hours. Remove and taste; add additional salt or pepper to taste.
- Serve: Highly recommend serving over these Whole30 mashed potatoes or regular creamy mashed potatoes!
Video
Notes
- *Russet Potatoes: feel free to omit, if you serving over mashed potatoes!
- Thicker Broth: lightly coat the beef chunks in arrowroot powder, before cooking.
- Beef Broth: for Whole30, double check your beef broth ingredients!
Clark says
Hi! I’m excited to try making this for a gathering in a week or so. Any idea how many people this recipe will serve? Thanks!
Erin Jensen says
Hi Clark! It serves 8-10 – I just updated the recipe card for you – sorry about that!
Clark says
Lovely, thank you so much!