Description
A delicious and comforting Irish Beef Stew recipe that is perfect for serving on St. Patrick’s Day or any day!
Ingredients
Scale
- 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 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 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!
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!
Nutrition
- Serving Size: 1 cup
- Calories: 304
- Sugar: 10.7 g
- Sodium: 526.1 mg
- Fat: 8.2 g
- Carbohydrates: 29 g
- Protein: 29.4 g
- Cholesterol: 79.2 mg