Skip the Corned Beef — Make This Irish-Style Beef Stew Instead

Every year around St. Patrick’s Day, people automatically think of corned beef. But if you want something hearty, nourishing, and honestly much more family-friendly, Irish stew is where it’s at.

This version was inspired by a recipe I found in the Costco Connection magazine, but I adapted it to fit how we actually cook in our house — using richer ingredients, bone broth, and cutting everything into toddler-friendly pieces.

The result was a massive pot of nourishing stew that my whole family will eat (toddlers included!), and that gives us leftovers for days.

One of my favorite parts of this recipe is how I cook it. I sear the beef directly on the stove in my 360 cookware pot to build flavor, then move the same pot to the slow-cook base so it can simmer low and slow the rest of the day.

That means:

fewer dishes
deeper flavor
and a really hands-off meal once everything is in the pot.

If you don’t have a setup like that, don’t worry — you can easily make this on the stovetop, in a Dutch oven, or transfer everything to a slow cooker.

Let’s get into it.

Disclosure: This post may contain affiliate links — if you purchase through them, I may earn a small commission at no extra cost to you. Some products featured in this post were also gifted to me, including my 360 Cookware Slow Cooker Set. As always, I only share products I personally use and genuinely love. Thank you so much for supporting this blog!

The Meat

A traditional Irish stew most often contains lamb, but beef works beautifully too.

For this stew, I used an arm roast and a chuck roast, both bone-in. Cooking with the bone adds collagen, extra nutrients, and a richness to the broth that boneless cuts just can’t match.

You could absolutely use stew meat, boneless chuck, or lamb if that’s what you have on hand — they’ll all work well.

We buy our beef by the half or whole cow, which has saved us a surprising amount of money over time. It’s an upfront investment, but it allows us to choose exactly how we want the animal processed — how many roasts, how many steaks, how thick the cuts are, how much ground beef we want, and whether we want bones left in certain cuts.

It’s incredibly customizable.

If you’d ever want a post explaining how buying beef in bulk works and how we do it, let me know — I’d be happy to share.

That said, if you’re buying from the grocery store, roasts are often cheaper than individual steak cuts, which makes them perfect for recipes like this.

We also like a very meaty stew, so I loaded the pot pretty heavily with beef and used two roasts. You certainly do not have to add that much meat if you don’t want it!

Cookware I Used

I made this stew in my 360 Cookware pot, which I love for a few reasons. It’s stainless steel, so it’s non-toxic and not coated, and it’s incredibly durable. You don’t have to worry about scratching or damaging it the way you would with coated pans.

One of my favorite features is that I can sear the meat on the stovetop and then move the same pot to the slow-cook base, which means fewer dishes and a really simple cooking process.

Here’s how I know my pan is hot enough — I sprinkle a few drops of water in and if they dance and skitter around, it’s ready. That’s your cue to add the butter and start searing.

If you’re curious about the pan I used, you can check it out here. And if you want a discount code, just let me know — I’m happy to request one for you!

How I Cook It

Here’s how it goes:

I prep everything first — all the vegetables chopped, meat cut and patted dry — before I turn on the stove. Then I sear the beef in batches over medium to medium-high heat until it’s browned on all sides. That crust is where the flavor comes from. Once the meat is set aside, I sauté the onion and garlic in the same pot, add the arrowroot powder, and let it toast for a minute or two.

Then I pour in some of the bone broth and whisk — and all those browned bits come right off the bottom of the pot. That’s the flavor of your entire stew dissolving right into the broth. It’s soooo good.

After that, I add the rest of the broth, return the beef, and stir in the thyme. Then the whole pot moves to the slow-cook base, I add all the vegetables, and it simmers away for the rest of the time.

Don’t Have 360 Cookware? No Problem.

This stew works great several ways:

Dutch oven on the stove — Sear, build the base, and simmer covered for 45 minutes to 2 hours. We have one like this. Sometimes, you can find them at Costco for a great price!
Cast Iron + Slow cooker — Sear the beef on the stove in a cast-iron skillet (or whatever pan you have), then transfer everything to a slow cooker and cook on low for 4–6 hours.
- Some data suggests that conventional slow cookers can leach small amounts of heavy metals like cadmium into food, though manufacturers maintain that their products are safe. Because of that, some people prefer cooking in stainless steel or ceramic vessels when possible.
  That said, until recently, I used my crock pot (like this) all the time. The convenience is hard to beat, especially in busy seasons of life.
  If the cooking vessel you’re using is causing you stress or making you feel like you can’t cook nourishing meals, the best thing you can do is focus on making the nutrient-dense food – that is going to make the biggest impact in your health. You can always revisit upgrading your cookware later when you’re in a different season.
  Real life and feeding your family well will always matter more than having the “perfect” setup.
360 Cookware Slow Cooker and Base— Sear and build the base on the stove, then move to the slow-cook base

Whatever method you use, don’t skip the searing step. That browning is what gives the stew its deep, rich flavor and it only takes a few extra minutes.

Why I Always Make a Big Batch

This recipe makes 8–10+ servings on purpose. It reheats beautifully and is a lifesaver on busy weeknights when I don’t want to think about dinner. Make the big pot — you will not regret it. And fair warning: it tastes even better the next day.

Tips for the Best Beef Stew

Use Bone Broth

Bone broth adds richness and nutrients while creating a much deeper flavor. I used homemade bone broth that is super collagen-rich and gelatinous. If you don’t have homemade bone broth, just use store-bought bone broth, beef broth, chicken broth, etc.

Cut Vegetables Evenly

This helps everything cook at the same rate.

Don’t Skip the Sear

Browning the meat first creates the foundation of the entire stew.

How to Store Leftovers

This stew stores beautifully.

Refrigerate in an airtight container for up to 4-5 days.

The flavor actually gets even better the next day.

You could even freeze it for later!

Frequently Asked Questions

Can I use lamb instead of beef?

Yes. Traditional Irish stew is often made with lamb.

Can I make this gluten free?

Yes. Use arrowroot powder or tapioca starch instead of flour.

Can I make this in a slow cooker?

Yes. Brown the meat first, then transfer everything to a slow cooker and cook on low for 4–6 hours.

Let me know if you make it!

I hope you love it!

Watch the method on Instagram!