Irish Beef Stew Root Veggies (Printable)
Tender beef and mixed root vegetables gently simmered in a rich, flavorful broth for a comforting meal.
# 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 - 1/2 tsp black pepper
→ Finishing
16 - 2 tbsp olive oil
17 - 2 tbsp fresh parsley, chopped
# Directions:
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 - Stir in tomato paste and cook for 1 minute to deepen the flavor. Return the browned 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 from the surface if needed.
07 - Remove bay leaves and discard. Taste and adjust seasoning with additional salt and pepper if desired.
08 - Ladle stew into bowls and garnish with chopped fresh parsley.
# Cooking Tips:
01 -
- The beef becomes impossibly tender without any wine or beer, making it perfect for everyone at your table
- Root vegetables sweeten naturally as they cook, creating depth most quick stews never achieve
02 -
- Rushing the browning step is the biggest mistake you can make—those caramelized bits are what make the broth taste like it simmered all day
- The stew tastes even better the next day, so consider making it ahead and letting the flavors develop overnight
03 -
- Cutting all vegetables to roughly the same size ensures nothing turns to mush before the beef is tender
- Using low-sodium stock gives you complete control over the final seasoning