When the weather calls for something warm, rich, and full of comfort, this Traditional Irish Beef Stew is exactly what I crave. Tender chunks of beef, hearty root vegetables, and a deeply savory broth come together in one pot for a soul-soothing meal that’s as nourishing as it is nostalgic.
This version skips the alcohol but keeps every bit of that signature depth and flavor, making it perfect for family dinners, weeknight meals, or any time you want a satisfying, simmered-all-day kind of dish—without the wait.
Why This Irish Stew is Always a Win
This is one of those dishes that tastes even better the next day (if there are any leftovers). Here’s what makes it such a favorite in my kitchen:
- Tender, melt-in-your-mouth beef simmered low and slow
- Classic vegetables like carrots, potatoes, and celery that soak up all the rich flavors
- A thick, savory broth enhanced with herbs, tomato paste, and garlic
- No beer or wine needed – it’s all flavor, no alcohol
- Easy to prep and mostly hands-off once it’s simmering
It’s rustic, wholesome, and totally comforting—just like a good stew should be.
Ingredients You’ll Need
- 2 tbsp olive oil
- 2 lbs beef stew meat, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 4 cups beef broth (choose a good-quality, low-sodium version)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp cornstarch + 2 tbsp water, for thickening (optional)
- Fresh parsley, chopped for garnish (optional)
Step-by-Step: How I Make It
1. Brown the Beef
I heat olive oil in a large Dutch oven or stew pot over medium-high heat. Then I brown the beef chunks in batches—this step is essential for building deep, rich flavor.
Once browned, I set the beef aside on a plate and move on to the aromatics.
2. Sauté Onions and Garlic
In the same pot (without cleaning it—those brown bits are gold), I sauté the onions for about 3–4 minutes until they soften and start to caramelize.
I add the garlic and cook for another minute, just until fragrant.
3. Add Tomato Paste and Veggies
I stir in the tomato paste, then add the carrots, potatoes, and celery. Letting the tomato paste cook for a couple of minutes helps it lose its raw edge and adds depth to the broth.
4. Build the Stew
I return the beef to the pot and pour in the beef broth, then season with thyme, rosemary, bay leaves, salt, and pepper.
Bring everything to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for 1½ to 2 hours. The stew should be bubbling gently, not boiling hard.
During this time, the beef becomes fork-tender, and the vegetables turn silky and flavorful.
5. Thicken the Broth (Optional)
If I want a thicker stew, I stir together 2 tbsp cornstarch and 2 tbsp water, then pour it into the stew. I simmer for another 5 minutes until the broth thickens slightly.
Tip: Don’t forget to remove the bay leaves before serving.
6. Garnish and Serve
Right before serving, I sprinkle in a bit of fresh parsley. It adds a touch of color and a pop of freshness that balances the richness of the stew.
I ladle it up steaming hot, often with a thick slice of crusty bread on the side.
How I Like to Serve It
- With warm soda bread, buttered toast, or a slice of sourdough
- Over creamy mashed potatoes for double comfort
- With roasted Brussels sprouts or cabbage for a green side
- In a big bowl with a spoon and a blanket, honestly—nothing more needed
Tips From My Kitchen
- Brown the meat in batches – overcrowding the pan will steam it, not sear it
- Cut veggies in even chunks so they cook uniformly
- Use Yukon Gold or red potatoes for a creamier texture that holds up better than russets
- Add frozen peas in the last 10 minutes if you want a pop of green
- Want deeper flavor? A splash of Worcestershire sauce or balsamic vinegar gives it a subtle kick
FAQs
Q: Can I make this in a slow cooker?
A: Absolutely! Sear the beef first, then add all ingredients (except cornstarch) to the slow cooker. Cook on low for 6–8 hours, then thicken and serve.
Q: Can I freeze this stew?
A: Yes—this stew freezes well for up to 3 months. Just cool it fully before transferring to freezer-safe containers.
Q: What can I use instead of tomato paste?
A: A few tablespoons of tomato sauce or crushed tomatoes will work, though it may slightly change the consistency.
Q: Can I use a different meat?
A: Yes, lamb or even chicken thighs will work, but cooking time may vary. Beef gives the most traditional flavor.
Why This Stew Belongs in Your Dinner Rotation
This Traditional Irish Beef Stew is everything I love in a one-pot meal—hearty, flavorful, and deeply satisfying. It’s the kind of dish that warms the kitchen while it simmers and fills the whole house with the comforting aroma of slow-cooked goodness.
It’s a classic for a reason: reliable, rich, and rewarding, every time. Make a big pot—you’ll be glad you did.
Traditional Irish Beef Stew – A Hearty, Alcohol-Free Classic for Cozy Comfort
Ingredients
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp cornstarch + 2 tbsp water
- 2 lbs beef chuck, cut into chunks
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the beef chunks to the pot and brown on all sides.
- Stir in the tomato paste, thyme, and rosemary, cooking for 1-2 minutes until fragrant.
- Add the carrots, potatoes, and beef broth to the pot. Bring to a boil.
- Reduce heat to low, cover, and let simmer for about 30 minutes or until the beef is tender.
- Mix the cornstarch and water in a small bowl to create a slurry. Stir it into the stew to thicken.
- Season with salt and pepper to taste. Serve hot.
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