Slow-Cooked Irish Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty Irish stew with tender beef chunks and a medley of traditional root vegetables simmered slowly to develop rich flavors. This Irish-inspired St. Patrick’s Day recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, carrots, peeled and chopped, parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 4 medium potatoes, peeled and diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 3 fresh thyme sprigs
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown them on all sides for about 5-7 minutes until deeply caramelized; transfer beef to a plate.
2. Step 2: In the same pot, add 1 large diced onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant but not browned.
3. Step 3: Return the browned beef to the pot along with 3 chopped carrots, 2 chopped parsnips, and 4 diced potatoes. Stir well.
4. Step 4: Pour in 4 cups beef broth, add 3 fresh thyme sprigs, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender and vegetables are cooked through.
5. Step 5: Remove bay leaves and thyme sprigs. Stir in 2 tbsp chopped fresh parsley before serving for a fresh finish.