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Irish Beef Stew Root Veggies

Irish Beef Stew Root Veggies

Tender beef and sweet root vegetables simmered slowly in a rich, hearty Irish stew with herbs.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 Number of Servings
Course: Main Dish
Cuisine: Irish
Calories: 350
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1.5 lbs beef stew meat, cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 2 medium potatoes, peeled and cut into 1-inch pieces
  • 1 medium turnip, peeled and diced
  • 1 large onion, chopped
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef stock
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped

Equipment

  • Dutch oven

Method
 

Instructions
  1. Pat the beef dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown beef in batches without overcrowding, about 2-3 minutes per batch. Transfer to a plate.
  3. Add remaining olive oil to the pot. Sauté onion and celery for 3-4 minutes until softened. Stir in garlic and cook for 1 minute.
  4. Add tomato paste, stirring for 1 minute. Return beef to the pot.
  5. Add carrots, parsnips, potatoes, and turnip. Pour in beef stock. Add bay leaves, thyme, and rosemary. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is fork-tender and vegetables are soft. Stir occasionally; skim any fat if needed.
  7. Remove bay leaves. Adjust seasoning with salt and pepper.
  8. Ladle stew into bowls and garnish with chopped parsley.