Description
A comforting and hearty Irish stew made with tender beef, earthy vegetables, and a rich savory broth, perfect for gatherings and cold nights.
Ingredients
Scale
- 2 pounds Beef chuck
- 4 medium Potatoes (preferably Yukon Gold)
- 3 medium Carrots
- 1 large Onion
- 4 cloves Garlic
- 4 cups Beef broth
- 1 teaspoon Thyme
- 2 Bay leaves
- Salt and Pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 loaf Crusty bread
Instructions
- Prepare your ingredients: Dice the beef, chop the onions, and mince the garlic. Cut the potatoes and carrots into uniform chunks.
- Sear the beef: Heat a heavy-bottomed pot over medium-high heat with oil. Cook the beef in batches until browned on all sides.
- Sauté the aromatics: Remove the beef and sauté onions until translucent, then add garlic until fragrant.
- Combine ingredients: Return the beef to the pot and add carrots, potatoes, Worcestershire sauce, thyme, bay leaves, and seasoning. Mix well.
- Add the broth: Pour in the beef broth to cover all ingredients and bring to a gentle boil.
- Simmer to perfection: Reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally.
- Taste and adjust: After simmering, check seasoning and remove bay leaves before serving.
- Serve and savor: Ladle into bowls and serve with crusty bread for dipping.
Notes
This stew tastes even better the next day. Make ahead and refrigerate. You can also use a pressure cooker to reduce cooking time while maintaining tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 80mg