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Traditional Irish Stew

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, this traditional Irish stew is where it’s at.
A hearty, nutrient-rich stew made with beef, bone broth, root vegetables, and simple ingredients. Perfect for cold weather and feeding the whole family with leftovers to spare!
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Prep Time 1 hour
Servings: 10 servings
Course: Main Course
Cuisine: Irish
Ingredients Equipment Method

Ingredients
  

Meat
  • 2-3 lbs beef roast or stew meat arm roast and/or chuck roast, bone-in

    *See Meat Notes*

  • Salt and pepper to taste
  • 2-3 tbsp butter to sear meat or avocado oil
  • 1 large onion diced small
  • 2 tbsp minced garlic
  • 3 tbsp arrowroot powder for gluten-free or flour or tapioca starch
  • 6 cups beef bone broth plus water as needed
  • 1 lb mushrooms sliced
  • 4-5 carrots chopped small
  • 4 celery stalks chopped small
  • 2-3 lbs potatoes diced
  • 1 tsp dried thyme
  • Fresh parsley for garnish optional

Equipment

  • 360 Cookware Slow Cooker Or other slow cooker
  • Dutch Oven This works great if you want to make it all on the stove!

Method
 

Step 1: Prep the Ingredients
  1. Cut the beef into chunks and pat dry with a paper towel. Season with salt and pepper.
  2. Dice the onion and chop all vegetables into bite-size pieces (or whatever size you want). I keep everything smaller because I have toddlers and want the pieces easy to eat.
Step 2: Sear the Beef
  1. Heat a large pot over medium heat.
  2. You'll know your pan is ready when a few drops of water dance around in it — that's your sign to add the butter and get cooking.
  3. Add butter (or oil). Once hot, add the beef in batches and sear on all sides until browned.
  4. Do not overcrowd the pot — you want a good crust on the meat.
  5. Remove the beef and set aside.
Step 3: Build the Flavor Base
  1. In the same pot, add the diced onion and sauté until softened.
  2. Add the garlic and cook for about 1 minute.
  3. Sprinkle in the arrowroot powder (or flour) and stir for 1–2 minutes to lightly brown it.
  4. Slowly whisk in some of the bone broth while scraping the bottom and sides of the pot. This lifts all the browned bits and adds incredible flavor to the stew.
Step 4: Add the Broth and Meat
  1. Add the remaining bone broth and return the beef to the pot.
  2. Stir in the thyme.
  3. Bring to a gentle simmer.
Step 5: Add Vegetables
  1. Add the mushrooms, carrots, celery, and potatoes.
  2. At this point you can:
  3. - Continue simmering on the stove
  4. - Transfer to a slow cooker
  5. - Move the pot to a slow-cook base (what I did) with my 360 cookware slow cooker
Step 6: Slow Cook
  1. Cook until the beef is tender and the vegetables are soft.
  2. Stovetop:
  3. Simmer 1.5–2 hours (but it will be done much sooner than this, so if you want to eat sooner, you can!)
  4. Slow cooker:
  5. Low for 4–6 hours
Step 7: Serve
  1. Taste and adjust salt and pepper.
  2. Serve hot with fresh parsley.
  3. This stew is even better the next day.