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…
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!
- 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
- 3T ghee
- 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 parsnips, peeled and cut into medium chunks
- 2 cups chicken or beef broth
- 4-6 fresh sprigs of thyme
- 1 bay leaf
- 1 garlic clove, crushed
- (Note:if you want a thicker broth, simply place beef in approx. 1/2 cup of arrowroot powder to lightly coat before you cook in ghee)
- 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 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
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