2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper
1 lb. beef stew meat, cubed

  • Heat oil in a 4-quart pot.
  • If meat is too large, cut into bite-sized pieces.
  • Toss meat with flour, then season with salt and pepper.
  • Fry meat in oil until browned (a patina will form on the bottom of the pot).
  • Remove beef from pot.

1 large onion, cut in wedges
1/2 lb. baby carrots

  • Fry in pot until tender.

4-6 cups beef broth
2 sprigs fresh thyme (or 1 tsp. dry)
1 lb. potatoes (about 2 medium), cubed

  • Add remaining ingredients and beef to pot.
  • Stir and scrape the bottom of the pot to break up the patina.
  • Bring to a simmer, reduce heat, and simmer until beef is tender (2-3 hours)
  • Adjust seasoning to taste.

Source: https://cooking.nytimes.com/recipes/1017275-irish-stew

2018-03-17 23:19:08: Much better than previous recipe

2020-11-08: Halving recipe to about 4 servings so it’ll fit into the 4-quart pot mentioned.

2024-01-01: Adding notes about patina forming and being broken down.