Irish Beef Stew with Vegetables (Print version)

Tender beef and root vegetables simmer in a rich, flavorful Irish broth for a comforting meal.

# What you need:

→ Beef

01 - 1.5 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 large carrots, peeled and cut into 1-inch chunks
03 - 2 parsnips, peeled and cut into 1-inch chunks
04 - 2 medium potatoes, peeled and cut into 1-inch pieces
05 - 1 medium turnip, peeled and diced
06 - 1 large onion, chopped
07 - 2 celery stalks, sliced
08 - 3 garlic cloves, minced

→ Broth & Seasoning

09 - 4 cups low-sodium beef stock
10 - 2 tbsp tomato paste
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tsp salt, or to taste
15 - 0.5 tsp black pepper

→ Finishing

16 - 2 tbsp olive oil
17 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Pat the beef dry with paper towels and season generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches without overcrowding, about 2–3 minutes per batch. Transfer browned beef to a plate.
03 - Add the remaining olive oil to the pot. Sauté the onion and celery for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Add tomato paste, stirring constantly for 1 minute to deepen flavor. Return beef to the pot along with any accumulated juices.
05 - Add carrots, parsnips, potatoes, and turnip. Pour in beef stock. Add bay leaves, thyme, and rosemary. Bring to a gentle simmer.
06 - Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is fork-tender and vegetables are soft. Stir occasionally; skim any excess fat from surface if needed.
07 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot stew into bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or soda bread.

# Expert advice:

01 -
  • The beef becomes impossibly tender, almost melting into the rich broth after hours of gentle simmering
  • Root vegetables absorb all those herbs and savory notes until they are the best part of the bowl
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
02 -
  • Crowding the pan while searing beef is the most common mistake that leads to tough, gray meat
  • Letting the stew simmer gently rather than boil keeps the beef from becoming stringy and dry
  • The stew actually tastes better the next day, so make it ahead when you can
03 -
  • Pat the beef completely dry before seasoning for the best sear possible
  • Use low-sodium stock so you can control the salt level to your taste

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