Irish Beef Stew
A delicious and comforting Irish Beef Stew recipe that is perfect for serving on St. Patrick's Day or any day!
Ingredients
- 2 - 2 ½ pounds beef chuck roast cut into large 1-2 inch chunks (sub lamb)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons ghee sub olive oil, if dairy-free
- 1 tablespoon garlic minced
- 2 cups chicken broth (sub beef broth)
- 1 cup pearl onions peeled
- 2 carrots peeled and cut into medium chunks
- 1 russet potato cut into large chunks*
- ½ sweet yellow onion peeled & cut into wedges
- 4-6 sprigs fresh thyme
- 1 bay leaf
- 1 garlic clove crushed
Instructions
- Prep: Preheat oven to 350℉. Sprinkle 2 - 2 ½ pounds beef chuck roast with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper.
- Sear: Bring an oven-safe dutch oven to a medium-high heat, add 3 tablespoons ghee to melt and coat the bottom of the pan. Add 1 tablespoon garlic and allow to cook until fragrant, approximately 1 minute. Add seasoned beef to the large pot and sear all sides, and continue cooking for 5-10 minutes.
- Combine: Add 2 cups chicken broth, 1 cup pearl onions, carrots, potatoes, onion, 4-6 sprigs fresh thyme, 1 bay leaf, and smashed garlic clove to the soup pot and mix to combine.
- Bake: Cover and place in the preheated oven for 1½ hours. Remove and taste; add additional salt or pepper to taste.
- Serve: Highly recommend serving over these Whole30 mashed potatoes or extra 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!
Nutrition
Calories: 282kcal | Carbohydrates: 8g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 510mg | Potassium: 563mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2075IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 3mg
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