Brown the beef. Warm your pot over medium-high heat and add oil. Toss in the beef cubes, working in batches if needed, and sear until they’re brown and caramelized all over. You’re after that deep, flavorful fond on the bottom—let the scent guide you.

Sauté the base veggies. Lower the heat to medium, then add onions, carrots, and celery. Stir, scraping up the browned bits, until the onions look translucent and sweet, and everything’s starting to soften.

Add garlic. Once the veggies are nearly tender, add the freshly minced garlic and sauté just until fragrant—you’ll smell that mellow, savory aroma right away.

Build the stew’s body. Sprinkle in the flour and stir to coat everything. You want a pale, sticky coating that takes on a slightly nutty smell; this helps the stew thicken later on.

Deglaze and add liquids. Slowly pour in beef broth, stirring and scraping to dissolve any stuck-on goodness from the bottom of the pot. Add Worcestershire sauce for that signature tang and depth.

Add potatoes and seasonings. Toss in potatoes, thyme, rosemary, bay leaves, salt, and black pepper. Stir to combine.

Simmer low and slow. Lower the heat, cover the pot, and let the stew bubble gently for several hours. Give it a stir every so often. The beef should become fork-tender and the veggies luxuriously soft—the kind of stew you can eat with just a spoon.

Finish and thicken. About 15 minutes before serving, stir in cornstarch dissolved in water to give your stew that beautiful, glossy richness. Let it simmer uncovered until it’s as thick as you like and tastes deep and savory.

Taste and serve. Check for salt and pepper, then serve your One Pot Irish Stew piping hot, straight from the pot. Expect a stew that’s hearty, slightly sweet from its vegetables, and with beef so tender you barely need a knife.