StewsIrishEasy

Irish Beef and Potato Stew

Name: Irish Beef and Potato Stew
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 2½ lb (1135 g) boneless beef chuck, trimmed of large fat, cut into 1½-inch (4 cm) cubes and patted dry; 2 tsp (10 g) kosher salt, plus more to taste; 1 tsp (2 g) black pepper, freshly ground; 2 tbsp (30 ml) neutral oil; 2 tbsp (28 g) unsalted butter; 2 large (400 g) large yellow onions, peeled and cut into ¾-inch (2 cm) chunks; 3 cloves (10 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 3 tbsp (24 g) all-purpose flour; 4 cups (950 ml) low-sodium beef stock, at room temperature or warm; 1 cup (240 ml) water; 1 tbsp (15 ml) Worcestershire sauce; 6 sprigs (6 g) fresh thyme sprigs, tied with kitchen string if desired; 2 leaves (1 g) bay leaves; 1 lb (450 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks; 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A hearty stovetop Irish stew of tender beef chuck, carrots, onions and potatoes simmered in a thyme-scented beef broth until the potatoes lightly thicken the gravy.

Prep: 25 min
Cook: 2 hr 15 min
Wait: 10 min
Total: 2 hr 50 min
Makes: About 9 cups (6 generous bowls)

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Ingredients

6 servings

2½ lb (1135 g) boneless beef chuck, trimmed of large fat, cut into 1½-inch (4 cm) cubes and patted dry
2 tsp (10 g) kosher salt, plus more to taste
1 tsp (2 g) black pepper, freshly ground
2 tbsp (30 ml) neutral oil
2 tbsp (28 g) unsalted butter
2 large (400 g) large yellow onions, peeled and cut into ¾-inch (2 cm) chunks
3 cloves (10 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
3 tbsp (24 g) all-purpose flour
4 cups (950 ml) low-sodium beef stock, at room temperature or warm
1 cup (240 ml) water
1 tbsp (15 ml) Worcestershire sauce
6 sprigs (6 g) fresh thyme sprigs, tied with kitchen string if desired
2 leaves (1 g) bay leaves
1 lb (450 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (5)

5½–6 quart (5–6 L) heavy-bottomed lidded pot (such as an enameled cast-iron casserole)
Large cutting board and sharp chef's knife
Wooden spoon
Ladle
Instant-read thermometer (optional)

Steps

Before you start

Pat the beef very dry with paper towels so it browns instead of steaming.
Use a heavy 5½–6 quart (5–6 L) lidded pot so the stew simmers gently and evenly. This recipe is made entirely on the stovetop; no oven is needed.
Plan about 2 hours 50 minutes in total; most of that is hands-off simmering.
Keep the simmer gentle: bubbles should barely break the surface, or the beef will turn tough.

1
Season the beef
- Pat the beef cubes dry again and toss in a bowl with the salt and pepper.
- Seasoning now lets the salt start working into the meat while you heat the pot.
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Ready when: Beef is evenly coated and surface looks dry.
Tip: Wet meat will not brown; blot well.
2
Brown in batches
- Heat the oil in the pot over medium-high heat until it shimmers.
- Add half the beef in a single layer with space between pieces.
- Sear without moving for 3 minutes, then turn and brown the other sides, about 5 more minutes.
- Transfer to a plate and repeat with the remaining beef.
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Ready when: All sides are deep brown and the pot bottom has a brown crust (fond).
Tip: Crowding the pot makes the beef steam and turn grey; work in two batches.
3
Soften the onions
- Reduce heat to medium.
- Add the butter and onions to the pot, scraping up the brown bits with a wooden spoon.
- Cook, stirring often, 6–8 minutes.
- Add the garlic and tomato paste and stir for 1 minute.
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Ready when: Onions are soft and translucent with golden edges; tomato paste darkens to brick red.
Tip: If the bottom begins to scorch, add a splash of stock and scrape.
4
Stir in flour
- Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw flour taste and coat the vegetables.
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Ready when: No dry flour streaks remain and the mixture looks like a thick paste.
5
Deglaze and combine
- Slowly pour in 1 cup (240 ml) of the stock, stirring and scraping the bottom until smooth.
- Add the remaining stock, water, Worcestershire, thyme, bay leaves and the browned beef with any juices from the plate.
- Bring to a boil over high heat.
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Ready when: Liquid reaches a boil and the bottom of the pot is clean of browned bits.
Tip: Adding stock gradually prevents flour lumps.
6
Simmer the beef
- Reduce the heat to low, cover with the lid slightly ajar, and simmer gently for 1 hour, stirring once or twice.
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Ready when: Only a few small bubbles break the surface; beef is starting to soften but is still slightly firm.
Tip: A hard boil toughens the meat.
7
Add carrots
- Stir in the carrots, cover again with the lid slightly ajar, and simmer on low for 20 minutes.
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Ready when: Carrots give slightly when pierced with a knife.
8
Add potatoes
- Stir in the potatoes, pushing them down into the liquid (add up to ½ cup/120 ml hot water if they are not mostly submerged).
- Cover and simmer on low for 30–35 minutes.
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Ready when: A knife slides into a potato with no resistance and a beef cube shreds easily with a spoon; edges of potatoes just begin to break down.
Tip: Stir gently so the potatoes don't fall apart too early.
9
Finish and season
- Remove the lid and simmer 5–10 minutes on medium-low if the stew seems thin.
- Discard the thyme sprigs and bay leaves.
- Taste and add salt and pepper as needed.
- Mash a few potato pieces against the pot side and stir in for a thicker gravy.
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Ready when: Gravy coats the back of a spoon and tastes well seasoned.
Tip: Season at the end, since the stew reduces and concentrates.
10
Rest and serve
- Take the pot off the heat and let it rest 10 minutes so the gravy settles and thickens slightly.
- Ladle into warm bowls and sprinkle with parsley, if using.
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Ready when: Stew is steaming but no longer bubbling, with a glossy, spoon-coating gravy.
Tip: Serve with crusty bread or Irish soda bread.

Good to know

Tips

Don't skip the browning; it builds most of the stew's flavor.
Cut potatoes and carrots in large chunks so they hold their shape over the long cook.
If the stew is too thin at the end, simmer uncovered; if too thick, loosen with a little hot water.
For a darker, richer flavor, replace 1 cup of the stock with Irish stout.

Make ahead

The stew tastes even better the next day. Cool completely, refrigerate in an airtight container, then reheat gently over medium-low heat, adding a splash of water or stock if it has thickened.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (potatoes will be a little softer after thawing). Thaw overnight in the fridge and reheat in a pot over medium-low heat, stirring occasionally, until steaming hot (165°F/74°C).

Substitutions

boneless beef chuck → beef shin or boneless short ribs. Both have plenty of connective tissue and become tender; short ribs add richness.
Yukon Gold potatoes → Russet potatoes. They break down more and thicken the stew further; add 5 minutes later and stir gently.
Worcestershire sauce → 1 tbsp soy sauce. Adds similar savory depth.
unsalted butter → additional oil. Use 2 tbsp neutral oil to keep it dairy-free.