- 2 pounds beef chuck roast, cut into bite-sized pieces
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 large potatoes, peeled and chopped
- 4 large carrots, peeled and chopped
- 2 stalks celery, chopped
- Chopped fresh parsley, for garnish (optional)
- In a bowl, mix the flour, salt, and black pepper together. Add the beef and toss to coat.
- In a large pot or Dutch oven over medium-high heat, add the olive oil. Once hot, add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
- Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- Add the beef broth, water, bay leaves, thyme, and rosemary to the pot. Bring the mixture to a boil, then reduce heat and let simmer for 1 hour.
- Add the potatoes, carrots, and celery to the pot. Return the beef to the pot as well. Bring the mixture to a boil, then reduce heat and let simmer for an additional hour, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves and discard them.
- Serve hot, garnished with chopped fresh parsley, if desired.
Enjoy your traditional Irish beef stew!