Irish Beef Stew Root Veggies (Printable)
Tender beef and sweet root vegetables simmered slowly in a rich, hearty Irish stew with herbs.
# What You'll Need:
→ Beef
01 - 1.5 lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and cut into 1-inch chunks
03 - 2 parsnips, peeled and cut into 1-inch chunks
04 - 2 medium potatoes, peeled and cut into 1-inch pieces
05 - 1 medium turnip, peeled and diced
06 - 1 large onion, chopped
07 - 2 celery stalks, sliced
08 - 3 garlic cloves, minced
→ Broth and Seasoning
09 - 4 cups low-sodium beef stock
10 - 2 tbsp tomato paste
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tsp salt, or to taste
15 - 1/2 tsp black pepper
→ Finishing
16 - 2 tbsp olive oil
17 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Pat the beef dry with paper towels and season with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown beef in batches without overcrowding, about 2-3 minutes per batch. Transfer to a plate.
03 - Add remaining olive oil to the pot. Sauté onion and celery for 3-4 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Add tomato paste, stirring for 1 minute. Return beef to the pot.
05 - Add carrots, parsnips, potatoes, and turnip. Pour in beef stock. Add bay leaves, thyme, and rosemary. Bring to a simmer.
06 - Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is fork-tender and vegetables are soft. Stir occasionally; skim any fat if needed.
07 - Remove bay leaves. Adjust seasoning with salt and pepper.
08 - Ladle stew into bowls and garnish with chopped parsley.
# Tips from dashanddishes:
01 -
- The broth becomes impossibly rich without any wine or beer, letting the vegetables sweetness shine through
- Everything cooks in one pot, meaning less cleanup and more time for bread dipping
02 -
- Skip the urge to rush—this stew needs that low, slow simmer to transform tough meat into something you can cut with a spoon
- Browning the beef in batches is tedious but absolutely crucial for developing that deep, savory flavor base
03 -
- Mash a few potato chunks against the side of the pot during the last ten minutes of cooking for naturally thickened broth
- Skim any excess fat from the surface before serving if you prefer a lighter stew