Comforting Irish Beef Stew – a delicious Irish meal that is perfect for St. Patrick’s Day or any day!
St. Patrick’s Day is creeping us on us and I just realized that I didn’t have an Irish Beef Stew on the blog! Well here it is…
Irish Beef Stew
I have strong Irish blood in my family so St. Patrick’s Day is CELEBRATED. 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!
I have two kinds of potatoes in here and two kinds of onions – so everyone is happy. And don’t forget, you have to mash up the russet potatoes and they thicken up the broth just perfectly (but I also have notes in the recipe that tells you how to thicken it up even more if you desire!).
This is Whole30 compliant and goes absolutely perfectly with my Creamy Whole30 Mashed Potatoes!
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Love,
E
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Comforting Irish Beef Stew
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 mins
- Yield: Approx. 8 servings
- Category: Dinner
- Method: Stove Top
- Cuisine: Irish
Description
Comforting Irish Beef Stew – a delicious Irish meal that is perfect for St. Patrick’s Day or any day!
Ingredients
- 2 – 2.5 lbs beef or lamb (you could really use any cut you want, I used a nice beef roast), cut into large 1-2 inch chunks
- 3 tablespoons ghee
- 1 tablespoon garlic, minced
- salt and pepper
- 1/2 large sweet yellow onion (or 1 small yellow onion) cut into wedges
- 10 baby onions
- 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 or beef broth
- 4–6 fresh sprigs of fresh thyme
- 1 bay leaf
- 1 garlic clove, crushed
Instructions
- Preheat oven to 350.
- Sprinkle cut up beef (or lamb) with salt and pepper.
- Add ghee to dutch oven, melt and coat the pan.
- Add garlic and allow to cook until fragrant, approximately 1 minute.
- Add beef to pan and cook on medium high heat, searing all sides, and continuing to cook for 5-10 minutes.
- Add remaining ingredients and mix.
- Cover and place in the oven for 1.5 hours.
- Remove and taste; add additional salt or pepper to taste.
- Highly recommend serving over these mashed potatoes!
Notes
- *Russet Potatoes: feel free to omit the russet potatoes if you are serving over mashed potatoes!
- Thicker Broth: if you want a thicker broth, lightly coat the beef in arrowroot powder before you cook in ghee.
- Beef Broth: for Whole30 just double check your beef broth ingredients!
Keywords: Irish stew, beef stew, healthy beef stew
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Maura says
This recipe was amazing! The beef came out so tender and the vegetables were cooked perfectly. I followed the suggestion of serving it over mashed potatoes, and it did not disappoint! Will definitely be adding this to our regular dinner rotation.
★★★★★
Erin says
That is awesome to hear, Maura! And I agree – the mashed potatoes are so good with this! Thank you so much for taking the time to leave a review + feedback – I really appreciate it!
Sara says
Made this over the weekend and it was super good. We had it for leftovers too, and it was even better the 2nd time. I’ve neve made beef stew before, so it was nice to switch things up!
Erin says
So happy to hear that, Sara!! And thanks for taking the time to leave your feedback – I really appreciate it!
Jenna says
Hi! Quick Questions for you… is the meat cooked first in a separate pan on the stovetop or in the Dutch oven on the stovetop?
Also, how can this be made in a slow cooker?
Thank you!
Erin says
Hi Jenna! The meat is cooked in the same Dutch Oven for the entirety of the recipe (no extra dishes!)! I haven’t tested this in a slow cooker yet, but it is on my to-do list and I will update the recipe at that time!
Jackie says
I LOVE this recipe and have made it more times than I can count! Some adjustments I made after the first time making it: swapped ghee for avocado oil (can’t stomach taste or smell if ghee), left out baby onions and yukon potatoes to simplify prep and instead trippled carrots and added extra Russet potatoes and sweet onion slices, and it comes out perfect. Thank you for this wonderful meal idea.
★★★★★
Erin says
That is so awesome to hear, Jackie! And thank you so much for sharing your tips – always so helpful for everyone else to read – I really appreciate it! Thanks for taking the time to leave your feedback!
Lauren F says
So easy and very tasty!!
★★★★★
Erin says
Thanks, Lauren!! So glad you enjoyed it!! And thank you for taking the time to leave your feedback, I really appreciate it!
Patty says
My second recipe from this site today! Both 5 stars. Excellent stew. I did use the arrowroot starch for thickening. Didn’t do much but no worries. Just to save on prep, I would probably use just one type of potato. Same on onions. The baby onions had great flavor. Maybe another clove or two of garlic. Great recipe!,
★★★★★
Erin says
Thank you so much, Patty!! So glad you enjoyed it! And thank you so much for taking the time to leave feedback – I really appreciate it!
RK says
Should the stew be completely covered with just the two cups of fluid? Cooking it as we speak and it definitely isn’t.
Erin says
You are fine! It doesn’t need to by fully submerged to cook, you are braising the meat in the liquid!
Georgie | The Home Cook's Kitchen says
this looks beautiful Erin!!! absolutely love Irish stew!
★★★★★
Erin says
Thanks, Georgie!! I love it too! The epitome of comfort food!
Linda says
The stew looks great ! Yes we are proud of our Irishness! ☘️?
Erin says
We certainly are!!