Irish Stew with Beef: Delightful & Traditional Recipe You Need to Know
O'Brien Irish Stew with Beef Recipe - Tasty & Traditional!
If you are looking for a delicious dish to make on a day with chilly weather, I have the perfect recipe for you! O’Brien Irish Stew is great for lazy weekends when you have some time to put into preparing the dish and letting it cook in the oven.
Irish stew may be one of the most popular dishes native to Ireland. It was so commonplace because the ingredients were readily available. Most peasants fed this to their families because it was cheap and the root vegetables and lamb were plentiful.
Today, there are several variations to the O’Brien Irish stew, including ours which we make with beef. It’s not quite the same as other stews I make, as it has a thinner base, yet it is just a hearty and appetizing.
The dish is very versatile. You can add or substitute other root vegetables into the recipe if you please. I like to make our recipe with the onions, celery, carrots and turnips. Rutabaga, celeriac and sweet potatoes are also good options for this meal.
O’Brien Irish Stew with beef is best served hot with a slice of Irish bread, but any crusty bread will work with it. Since the stew’s flavor develops as it sits, you may want to make this on the morning you plan to serve it for dinner. Also, you’ll want to enjoy the leftovers!
O'Brien Irish Stew with Beef Recipe
- 2½ lbs. of Beef Chuck, cut into 2-inch cubes
- 2 large Onions, diced
- 4 ribs of Celery, diced
- 2 large Carrots, cut into large chunks
- 2 large Parsnips, cut into large chunks
- 1 Turnip, cut into large chunks
- 1 (24 oz.) bag of Baby Red Potato, halved
- ¼ cups of chopped Parsley
- 2 cups of Chicken Stock
- 2 Bay Leaves
- 2 tablespoons of Olive Oil
- Salt and Pepper to taste
Preheat the oven to 325F.
Season the beef chunks with salt and pepper.
Heat up 2 tablespoons of oil in a Dutch oven, over medium-high heat.
Working in batches, sear the beef chunks till well browned on both sides. Keep aside.
Add the diced celery and onion to the same pot and sauté it for 1 to 2 minutes till the onions are slightly soft.
Next add all the root vegetables – chunks of carrots, parsnips, turnips and halved potatoes, along with salt and pepper. Mix well.
Return the seared beef, along with any accumulated juices, back to the pot.
Add the bay leaf.
Finally add the chicken stock and give a final mix.
Place the Dutch oven in the 325F oven and bake for 2 hours.
Take it out of the oven and sprinkle with chopped fresh parsley.
Serve immediately with slices of Irish soda bread or your favorite crusty bread.