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Irish Beef Stew

March 08, 2017

Irish Beef Stew

Serves: 4

Prep Time:  45 minutes

Cook Time: 2+ hours


1/3 cup plus 1 tbsp all-purpose flour, divided
2.5 lbs beef (chuck roll, skirt, or eye of round), cut into 1-inch cubes
3 tablespoons olive oil, divided
3 medium onions, chopped
3 garlic cloves, minced
4 cups reduced-sodium beef broth
2 medium potatoes, peeled and cubed
4 medium carrots, cut into 1-inch pieces
1 cup frozen peas
1 tsp salt
1 tsp dried thyme
1/2 tsp pepper
1/2 tsp Worcestershire
2 tbsp water


1. Place 1/3 cup flour in a large, resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

2. In a Dutch oven, brown beef in batches, in 2 tbsp oil. Remove and set aside. In the same pan, sauté onions in remaining oil until tender. Add garlic; cook 1 minute longer.

3. Add broth, stirring to loosen browned bits from pan. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.

5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

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