Irish Stew
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When I think of stew, my mind immediately goes to the ultimate comfort food—warm, hearty, and perfect for cozying up during the colder months. That’s exactly what this Irish Stew delivers. It’s one of those meals that not only fills the kitchen with an inviting aroma but also warms both the body and soul. There’s something timeless about enjoying a hearty meal like this.
The recipe I’m sharing today is a delightful Irish take on stew, served over a bed of creamy mashed potatoes for an extra layer of indulgence. It was an instant hit with my family, and I can confidently say it’s earned a spot in our regular dinner rotation. The combination of tender chunks of beef, flavorful vegetables, and a rich broth makes it an unforgettable meal that brings everyone back to the table for seconds.
For me, this dish feels like an inside-out version of shepherd’s pie, with all the same hearty elements but a different presentation. While it does require some patience to let the stew simmer, the result is absolutely worth it—fall-apart tender beef that melts in your mouth. If you prefer, you could adapt this recipe for the slow cooker, but I personally love the control and depth of flavor you get by preparing it on the stovetop. It’s the perfect marriage of simplicity and flavor in one cozy pot!
Ingredients for Irish Stew
- OLIVE OIL (OR VEGETABLE OIL)
- BEEF CHUCK ROAST
- ONION
- CARROTS
- GARLIC
- SALT
- BLACK PEPPER
- THYME
- ROSEMARY
- BAY LEAVES
- BEEF BROTH
- BUTTER
- ALL-PURPOSE FLOUR
- FROZEN PEAS
- MASHED POTATOES
Instructions for Irish Beef Stew
Brown the Meat: Heat a large pot or large Dutch oven, over medium heat and add a drizzle of olive oil. Add the chuck roast and cook it until it’s browned on all sides, sealing in the flavors.
Build the Base: Stir in the chopped onion, carrots, minced garlic, salt, pepper, thyme, rosemary, and bay leaves. Cook the mixture for about 5 minutes, allowing the vegetables to soften slightly and the herbs to release their aroma.
Simmer the Stew: Pour in the beef broth, stirring to combine all the ingredients and getting any brown bits off the bottom of the pot. Cover the pot with a lid and let the stew simmer gently for 2-3 hours, or until the meat is tender and the flavors have melded together.
Thicken the Gravy: Once the stew is ready, remove the bay leaves. In a small bowl, mix softened butter and flour together until smooth to create a roux. Stir the roux into the stew along with the frozen peas, and cook for a few minutes until the gravy thickens to your liking.
Serve: Ladle the rich, hearty Irish Stew over hot mashed potatoes for a classic and satisfying meal. You can also garnish with a little fresh parsley to finish the dish. This recipe serves 4-5 people and is perfect for gathering around the table with loved ones.
Frequently Asked Questions
Can I use a different type of meat?
Yes, you can use lamb, which is traditional for Irish stew, or other cuts of beef like stew meat or brisket. Just ensure the meat is suitable for slow cooking to achieve tender results.
Can I make this recipe in a slow cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What can I use to thicken the stew if I don’t have butter or flour? If you’re out of butter or flour, you can thicken the stew with cornstarch or arrowroot powder. Mix 1-2 tablespoons with a little water to form a slurry, then stir it into the stew.
Can I make this stew ahead of time? Yes, this stew tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop.
Can I freeze leftover stew? Yes, Irish stew freezes well. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw and reheat on the stovetop for best results.
Can I serve this stew without mashed potatoes?
Yes, you can enjoy the stew on its own or serve it with crusty bread, over cooked rice, or even with a side of buttered noodles.
How do I know when the stew is done?
The stew is ready when the meat is tender and easily pulls apart with a fork, and the vegetables are soft but not mushy. Be sure to taste and adjust seasonings before serving.
For more recipes like this, try:
- Irish Potato Chowder
- Skillet Ground Beef Stew
- Irish Soda Bread Rolls
- Five Ingredient Slow Cooker Stew
Irish Stew
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 lb chuck roast trimmed and cut into cubes
- 1 onion diced
- 4 large carrots chopped
- 2 cloves garlic minced
- 1 tsp salt
- freshly ground black pepper to taste
- 1 tsp thyme
- 1 tsp rosemary crushed
- 2 bay leaves
- 2 cups beef broth
- 2 Tbsp butter softened
- 2 Tbsp flour
- ½ cup frozen peas
- Hot mashed potatoes for serving
Instructions
- In large pot over medium heat, add olive oil. Add chuck roast and cook until browned on all sides.
- Add in the onion, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook for 5 minutes. Pour in beef broth in and stir to combine. Cover and simmer about 2-3 hours, until meat and vegetables are tender.
- Remove bay leaves from pot. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew then mix in the frozen peas. Cook until gravy thickens. Serve ladled over hot over mashed potatoes. Serves 4-5.
Nutrition
Recipe adapted from The Comfort of Cooking.
