Irish Beef Stew

Big, cozy bowls of tender beef and vegetables in a rich, savory gravy—slow-simmered until everything turns spoon-soft and deeply flavorful.

Ingredients

• 1.2 kg / 2.6 lb beef chuck (stewing beef), cut into 4 cm / 1.5" chunks
• 2 tsp salt (plus more to taste)
• 1 tsp black pepper
• 3 tbsp flour
• 2 tbsp oil (vegetable or olive)
• 2 onions, cut into wedges
• 4 garlic cloves, minced (pantry staple)
• 3 tbsp tomato paste
• 1.5 L / 6 cups beef stock (or 4 cups stock + 2 cups water)
• 2 tbsp Worcestershire sauce
• 3 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh)
• 4 medium carrots, cut into large chunks
• 3 celery stalks, cut into chunks
• 800 g / 1.75 lb potatoes, cut into 4 cm / 1.5" chunks
• 1 tbsp chopped parsley (optional, for finishing)

Method

• 1

  Step 1: Season and flour the beef

  Pat beef dry with paper towels (this helps browning). Toss with salt, pepper, and flour until evenly coated.

• 2

  Step 2: Brown the beef (flavor foundation)

  Heat oil in a large heavy pot (Dutch oven) over medium-high heat. Brown beef in 2–3 batches, 4–5 minutes per batch, turning to get deep golden crust. Transfer to a bowl. (Don’t crowd the pot—browning = flavor.)

• 3

  Step 3: Sauté onions and garlic

  Reduce heat to medium. Add onions and cook 5 minutes, scraping the base, until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.

• 4

  Step 4: Build the gravy

  Stir in tomato paste and cook 1 minute (takes away raw taste). Pour in about 1 cup stock and scrape the pot well to dissolve the browned bits (that’s gold). Add remaining stock, Worcestershire, bay leaves, and thyme.

• 5

  Step 5: Slow simmer the beef

  Return beef (and any juices) to the pot. Bring to a gentle simmer, then cover with lid slightly ajar. Cook 1 hour 15 minutes, adjusting heat so it bubbles lazily (not a rapid boil).

• 6

  Step 6: Add vegetables and finish

  Add carrots, celery, and potatoes. Simmer covered 45–55 minutes until beef is tender enough to cut with a spoon and potatoes are soft but holding shape. If the stew looks thin, simmer uncovered 10–15 minutes to thicken.

• 7

  Step 7: Final seasoning

  Remove bay leaves. Taste and adjust salt and pepper. Rest 10 minutes (the stew thickens slightly). Finish with parsley if using.

Tips

• **Best beef cut:** Chuck is ideal—marbled enough to turn buttery tender. Lean cuts can end up dry.
• **Thickness control:** If it’s too thick, add a splash of water/stock. If too thin, simmer uncovered or mash a few potato chunks into the broth.
• **Make-ahead:** Even better the next day. Cool, refrigerate up to 4 days; reheat gently on the stove.
• **Serving ideas:** Great with buttered bread or simple steamed greens on the side.

Nutrition (per serving, estimate)