Irish-Style Beef Stew with Root Vegetables

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

An authentic slow-braised stew perfected over generations, where beef and vegetables simmer for hours to develop deep, earthy flavors without any modern shortcuts. This Irish-inspired beef recipe, ready in about 210 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 2 lbs, cubed 1 inch beef chuck roast
• 3 medium, cut into 1-inch chunks carrots
• 2 medium, cut into 1-inch chunks parsnips
• 3 medium, cubed 1 inch potatoes
• 1 large, chopped onion
• 2 stalks, chopped celery
• 2 tbsp all-purpose flour
• 3 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp dried thyme

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef cubes dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a heavy pot over medium-high heat, then brown beef in batches for 4 minutes per side until deeply seared—do not crowd the pot.
2. Step 2: Remove beef and set aside. Add chopped onion and celery to the pot, cooking for 5 minutes until softened. Stir in 2 tbsp all-purpose flour and cook for 1 minute to form a paste, then gradually whisk in 1 cup red wine and 3 cups beef broth until smooth.
3. Step 3: Return beef to the pot, add rosemary sprigs, bay leaves, and dried thyme. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally, until beef is fork-tender.
4. Step 4: Add carrot, parsnip, and potato chunks to the pot. Cover and simmer for another 45 minutes until vegetables are tender and sauce has thickened to coat a spoon.
5. Step 5: Remove rosemary sprigs and bay leaves. Taste and adjust seasoning with salt if needed before serving hot with crusty bread.