2 tbsp. vegetable oil
1 lb. beef stew meat, cubed
salt and pepper

  • if meat is too large, cut into bite-sized pieces.
  • heat oil in a 4-quart pot.
  • brown meat in oil and season with salt and pepper.

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

  • add to pot and saute until tender, about 8 minutes.

1/4 cup flour

  • add one tbsp. at a time and stir into meat until moisture is absorbed.

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

  • add remaining ingredients to pot.
  • bring to a simmer, reduce heat, and loosely cover.
  • 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.

2024-08-19: Getting rid of dredge-brown-remove in favor of saute-then-roux approach.