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
  • dash(es)
    coarse salt and pepper
  • 6 medium
    russet potatoes, peeled and cut up
  • 1
  • 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
  • dash(es)
    chopped parsley, for serving

How to Make Irish Beef Stew cooked in Oven


  1. Preheat oven to 325 degrees.
  2. Heat 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.
  3. Add chicken stock, beer and Worcestershire sauce. Halve potatoes then add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
  4. Remove 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.

Printable Recipe Card

About Irish Beef Stew cooked in Oven

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

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