Deisceart-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Irish-inspired stew with tender beef braised in a rich, creamy sauce made with Irish dairy and seasonal root vegetables. This Irish-inspired beef recipe, ready in about 105 minutes, pairs beef chuck roast, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 80 min Serves 6 Irish cuisine 480 cal/serving

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Ingredients

1.5 lbs beef chuck roast
4 medium carrots
3 medium potatoes
1 large onion
3 cloves garlic
1 cup diced tomatoes
1/2 cup heavy cream
3 tbsp all-purpose flour
2 cups beef broth
2 tbsp olive oil
1 tsp fresh thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes and pat dry. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, then sear beef in batches until browned on all sides, about 5 minutes per batch.
Step 2: Add 1 large chopped onion and 3 minced garlic cloves to the pot, sautéing for 3 minutes until fragrant. Stir in 3 tbsp all-purpose flour and cook for 1 minute to remove raw flour taste.
Step 3: Add 2 cups beef broth and 1 cup diced tomatoes, scraping up browned bits. Bring to a simmer, then cover and cook on low heat for 25 minutes.
Step 4: Add 4 chopped carrots and 3 diced potatoes, stirring to coat. Cover and simmer for 30 more minutes until vegetables are tender.
Step 5: Stir in 1/2 cup heavy cream and 1 tsp fresh thyme, cooking for 5 minutes until sauce thickens and coats the back of a spoon.