O'Donoghue's Beef Stew

This is Irish stew the way it’s actually made in Ireland: no browning, no fancy technique, just beef and root vegetables dropped into simmering water and left alone until everything is tender and the broth is thick with starch.

Parsnips alongside the carrots give this stew a natural sweetness that’s distinctly Irish. Parsnips break down more than carrots during a long simmer, which helps thicken the broth without needing a roux. Pearl barley does the rest of the thickening work, absorbing liquid and swelling into plump, chewy grains that make every spoonful more filling.

The potatoes go in whole and later than the meat. They need about 40 minutes, and adding them from the start would turn them to mush by the time the beef is tender. Whole potatoes also hold their shape better and soak up the beefy broth without disintegrating.

The recipe’s best advice: “the best stews are left on for a long time." Don’t rush it. An hour and a half of gentle simmering transforms tough stewing beef into fork-tender pieces.

Kitchen Tips

• Cut the beef into large chunks, not small cubes. Big pieces stay juicier during the long cook and give you something substantial in each bowl.
• Keep the heat at a gentle simmer, never a rolling boil. Boiling toughens the meat and makes the broth cloudy.
• Taste before serving and adjust salt generously. Stews need more seasoning than you think, especially when there’s a lot of starchy potato and barley absorbing flavor.
• This stew reheats beautifully the next day. Add a splash of water when reheating since the barley continues to absorb liquid.

Variations

• Add a Guinness or dark stout in place of some of the water for a deeper, more complex broth.
• Toss in a diced turnip with the carrots and parsnips for another traditional root vegetable.
• Stir in a handful of fresh parsley before serving for color and brightness.