Irish Beef Stew cooked in Oven

Denise Criswell


This is not a quick dish but it is worth the time. I have also posted a recipe doing this in a slow-cooker while you are at work and it is just as good.

★★★★★ 1 vote
Feeds a family of 4 with leftovers


2 Tbsp
olive oil
2 medium
onions, chopped
1 large
beef chuck roast, cut into 1-inch cubes
2 Tbsp
coarse salt and pepper
6 medium
russet potatoes, peeled and cut up
3 c
homemade or store-bought low-sodium chicken stock
1/2 tsp
worcestershire sauce
8 medium
carrots, sliced into 1-inch pieces or use baby carrots
1/4 c
heavy cream
chopped parsley, for serving


1Preheat oven to 325 degrees.
2Heat olive oil in a large Dutch oven over medium heat. Starts off with a nice coating of flour on the stew meat (Shake the beef stew meat in a resealable plastic bag with the flour until evenly coated.) & then seared off in a pan. Add onions stirring, until soft and translucent. Add thyme; season with salt and pepper.
3Add chicken stock, beer and Worcestershire sauce. Halve potatoes then add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
4Remove from oven and add carrots, and heavy cream. Cover and return to oven. Bake until beef are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: Irish
Hashtag: #beef stew