irish beef stew cooked in oven

★★★★★ 1 Review
nisecrashsys avatar
By Denise Criswell
from Covington, GA

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 Review
serves Feeds a family of 4 with leftovers
method Bake

Ingredients For irish beef stew cooked in oven

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

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