Irish Beef Stew with Root Vegetables (Printable)
Tender beef chunks and seasonal root vegetables in a rich, savory broth. A warming, satisfying main course.
# What You Need:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1 inch cubes
→ Vegetables
02 - 2 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 3 garlic cloves, minced
05 - 3 large carrots, peeled and cut into 3/4 inch chunks
06 - 3 parsnips, peeled and cut into 3/4 inch chunks
07 - 2 medium turnips, peeled and cut into 3/4 inch cubes
08 - 2 medium potatoes, peeled and cut into 3/4 inch cubes
09 - 2 celery stalks, sliced
→ Broth & Seasonings
10 - 3 tbsp tomato paste
11 - 5 cups low-sodium beef broth
12 - 1 tbsp alcohol-free Worcestershire sauce
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 1/2 tsp ground black pepper
17 - Salt to taste
→ Finishing Touches
18 - 2 tbsp chopped fresh parsley, optional for garnish
# How to Make It:
01 - Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Brown half the beef cubes on all sides until deeply caramelized, then transfer to a plate. Repeat with remaining oil and beef cubes.
02 - Add onions and garlic to the pot. Sauté for 3 to 4 minutes until softened and fragrant.
03 - Stir in tomato paste and cook for 1 minute, stirring constantly to develop depth of flavor.
04 - Return beef to the pot. Add carrots, parsnips, turnips, potatoes, and celery. Stir thoroughly to combine all ingredients.
05 - Pour in beef broth and Worcestershire sauce. Add bay leaves, thyme, rosemary, black pepper, and season with salt to taste.
06 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread or over mashed potatoes.
# Expert Tips:
01 -
- The root vegetables create a natural sweetness that balances the savory beef in a way that store-bought stock could never achieve.
- After countless tries, I found this version creates fork-tender beef without needing to marinate overnight, saving you precious time without sacrificing flavor.
02 -
- Cutting the vegetables in larger 2cm chunks prevents them from disintegrating during the long cooking time, a mistake I made in my early attempts that left me with vegetable mush.
- Dont rush the browning process, as it builds the foundation of flavor for the entire dish, something I learned after serving a bland version to dinner guests years ago.
03 -
- If you find your stew isnt thickening naturally, mash a few pieces of potato against the side of the pot and stir them back in instead of adding flour or cornstarch.
- For dinner parties, prepare this a day ahead and reheat slowly on the stovetop, allowing you to enjoy your guests rather than frantically cooking when they arrive.