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Comforting Irish Ground Beef Stew

A warm, hearty Irish stew featuring roasted Yukon Gold potatoes, tender ground beef, and classic vegetables simmered in a rich, savory broth—perfect for cozy evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Stew
Cuisine: Comfort Food, Irish
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lb Yukon Gold potatoes cubed
  • 4 tbsp olive oil divided (2.5 tbsp for roasting potatoes, 1.5 tbsp for browning beef)
  • 1.5 lb ground beef (halal)
  • 2 stalks celery diced into 1/2 inch pieces
  • 2 medium carrots diced into 1/2 inch pieces
  • 1 medium onion diced into 1/2 inch pieces
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf bay leaf
  • 1 tsp smoked paprika
  • salt and black pepper to taste

Equipment

  • Large Pot
  • Baking Sheet
  • Knife
  • Spoon or Spatula

Method
 

  1. Step 1: Preheat oven to 450°F (230°C). Toss cubed Yukon Gold potatoes with 2.5 tablespoons olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
  2. Step 2: While potatoes roast, dice celery, carrots, and onion into half-inch pieces and mince garlic. Set aside.
  3. Step 3: Heat 1.5 tablespoons olive oil in a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook for about 4 minutes, breaking into small pieces, until browned.
  4. Step 4: Add diced onions, carrots, and celery to the pot. Stir and cook for 4 minutes until softened and sweet.
  5. Step 5: Stir in minced garlic and cook for 1 minute. Sprinkle flour and dried thyme in and stir constantly for 2 minutes to avoid lumps.
  6. Step 6: Gradually pour in beef broth and Worcestershire sauce, stirring constantly. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
  7. Step 7: Stir in roasted potatoes, bay leaf, and smoked paprika. Simmer for another 5 minutes to combine flavors and warm potatoes.
  8. Step 8: Taste and adjust salt and pepper as needed. Remove bay leaf before serving.
  9. Step 9: Ladle stew into bowls and serve hot, optionally with crusty bread.

Notes

This stew stores well in the fridge up to 4 days and freezes for up to 3 months. Reheat gently with a splash of broth or water if needed. For variations, try swapping potatoes, adding mushrooms or peas, or using ground turkey. For gluten-free, substitute flour with cornstarch or gluten-free flour slurry.