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This Irish Slow-Cooked Beef and Potato Stew simmers tender chunks of beef with hearty potatoes, carrots, and onions in a rich, savory broth until everything melds into pure comfort in a bowl. A simple, no-fuss classic that's been warming Irish kitchens for generations, best served with crusty bread to soak up every drop.
Prep Time
20 min
Per serving
380kcal
Calories
Cook Time
150 min
Servings
6 people
Difficulty
easy
30g
Protein
32g
Carbs
14g
Fat
4g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Pat the beef chunks dry and season with the salt and black pepper. Toss with the flour until lightly coated.
Heat the oil in a large pot over medium-high heat and sear the beef in batches until browned on all sides; transfer to a plate.
In the same pot, add the onion and cook until softened, about 5 minutes, then add the garlic and cook for 1 minute more.
Pour in the beef stock, scraping up any browned bits from the bottom of the pot, then stir in the Worcestershire sauce, bay leaves, and thyme.
Return the beef to the pot, bring to a simmer, then cover and cook on low heat for 1.5-2 hours, until the beef is starting to become tender.
Add the potatoes and carrots, and continue simmering, covered, for another 40-50 minutes, until the vegetables and beef are all fork-tender.
Discard the bay leaves and thyme sprigs, taste and adjust seasoning with salt and pepper, then stir in the frozen peas and cook for a final 5 minutes.
Ladle the hot stew into bowls and serve with crusty bread or soda bread on the side.
Coat the Beef in Flour Before Searing: This step helps thicken the stew naturally as it simmers, so you get a rich, hearty broth without needing extra cornstarch or flour slurries later. Layer the Vegetables by Cooking Time: Adding potatoes and carrots partway through rather than at the start keeps them from turning mushy by the time the beef is fully tender. Let It Rest Before Serving: Like most stews, this one tastes even better after sitting for 15-20 minutes off the heat, or reheated the next day, as the flavors continue to meld.
Yes, sear the beef and saute the onion and garlic on the stovetop first, then transfer everything except the peas to a slow cooker and cook on low for 7-8 hours, adding the potatoes and carrots after the first 3-4 hours and the peas in the last 15 minutes.
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