Description
A hearty and flavorful Irish Beef Stew featuring tender chunks of beef, potatoes, carrots, and celery slow cooked with garlic, dried thyme, and low-sodium beef broth for a comforting meal perfect on any cold day. This classic stew is seared to lock in flavor before slow cooking to juicy perfection and garnished with fresh parsley.
Ingredients
Scale
Meat and Seasonings
- 2 lb. stew meat, cubed into 1" pieces
- Salt & pepper, to taste
- 3/4 tsp. dried thyme
- Fresh chopped parsley, optional for garnish
Vegetables
- 1 yellow onion, chopped
- 2 medium carrots, peeled and cut into thick 1" sections
- 2 stalks celery, roughly chopped
- 3 cloves garlic, minced
- 3 medium Russet potatoes, peeled and cut into large bite size chunks
Liquids and Oils
- 3 tbsp. extra virgin olive oil, divided
- 5 c. beef broth, low sodium
Instructions
- Sear the Beef: In a large skillet over medium heat, add 2 tablespoons of olive oil. Season the stew meat with salt and pepper, then sear the beef pieces on all sides until browned, about 10 minutes. Work in batches if necessary to avoid overcrowding. Remove the beef from the skillet and transfer it to a 6-quart slow cooker.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion, carrots, and celery and cook until softened, about 5 to 7 minutes. Season with salt and pepper. Add minced garlic and cook for 1 minute until fragrant.
- Deglaze the Pan: Pour a small amount of beef broth into the skillet to deglaze, scraping the bottom to loosen any browned bits and infuse flavor. Then transfer the vegetable mixture into the slow cooker on top of the beef.
- Add Potatoes and Liquids: Add the large chunks of Russet potatoes, remaining beef broth, and dried thyme to the slow cooker. Stir gently to combine all ingredients.
- Slow Cook: Cover and cook on HIGH for 4 hours or LOW for 8 hours until beef is tender and flavors meld together.
- Garnish and Serve: Before serving, garnish with fresh chopped parsley if desired. Enjoy your rich and comforting Irish beef stew!
Notes
- Use thick chunks of beef and large pieces of potatoes and carrots for a hearty stew texture.
- If you prefer a deeper flavor, adding a splash of Guinness or red wine can enhance the stew without overwhelming it.
- For thicker stew, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
- This stew is excellent served with crusty bread or over creamy mashed potatoes.
- Leftovers reheat well and often taste better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 504 kcal
- Sugar: 3 g
- Sodium: 598 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 150 mg
