Irish Beef Stew Root Vegetables (Printable)

Tender beef and root vegetables slowly cooked in a rich, savory broth with herbs and spices.

# 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 & 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 - ½ tsp black pepper

→ Finishing

16 - 2 tbsp olive oil
17 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Pat the beef dry with paper towels and season generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches without overcrowding, about 2-3 minutes per batch. Transfer browned beef to a plate.
03 - Add the remaining olive oil to the pot. Sauté the onion and celery for 3-4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Add tomato paste and stir for 1 minute to deepen flavor. 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, or until beef is fork-tender and vegetables are soft. Stir occasionally and skim any fat if needed.
07 - Remove bay leaves and adjust seasoning with additional salt and pepper if needed.
08 - Ladle stew into bowls and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after its long bath in aromatic broth, practically melting apart at the mere suggestion of a fork.
  • Root vegetables add natural sweetness that balances the rich beef without needing sugar or cream.
  • This stew tastes even better the next day, making it perfect for meal prep or feeding a crowd with minimal effort.
02 -
  • Rushing the browning step is the biggest mistake cooks make with stew, so take your time developing those dark flavorful crusts on the beef.
  • Simmering too aggressively will make the beef tough, so keep the heat low enough that you only see an occasional bubble break the surface.
  • Letting the stew rest for ten minutes off the heat before serving allows the flavors to meld and the broth to thicken slightly.
03 -
  • Cut all vegetables into similar sized pieces so they cook evenly and no single ingredient dominates any spoonful.
  • Skim any fat that rises to the surface during the last hour of cooking for a lighter, cleaner tasting stew.
  • Let the stew cool completely before refrigerating to prevent bacterial growth and maintain food safety.

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