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Irish Beef Stew


  • 2-3 lbs of stew meat BUY NOW
  • 8 cloves garlic, minced
  • 2 quarts beef broth
  • 4 tablespoons tomato paste
  • 2 tablespoons dried thyme
  • 2 tablespoons of Worcestershire sauce or steak sauce
  • 2 bay leaves
  • 1⁄2 stick butter
  • 3 lbs potatoes (preferably Russets or Idaho)
  • 1 large yellow onion
  • 6 carrots peeled and chunked
  • Olive oil

Cooking Instructions

  • In a large cast iron pot or dutch oven, heat the oil and brown the meat.
  • Add the garlic and sauté.
  • Add the beef broth, tomato paste, and thyme.
  • Stir in the Worcestershire sauce or steak sauce and toss in your bay leaves.
  • Boil, then reduce to simmer
  • In another pot or large pan melt the butter and sauté the onions, carrots and potatoes. Keep them moving until they start to brown and go golden.
  • Add the veggies to the stew and simmer uncovered for about an hour or until everything is fork tender.
  • This is another dish that can be made ahead and always tastes better the next day. Anything stewed or braised comes together overnight as it chelates and gains flavor.
  • Serve with a crunchy artisan bread and plenty of butter.

Find the entire recipe book by Eric Charles Mokotoff here.