Irish stew

A hearty one-pot stew of beef, potatoes, carrots and onions simmered in stock.

Allergens: contains celery, cereals containing gluten, soya, sulphites. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 64g carbs · 9g sugars · 10g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Tesco, Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Peel and dice 1.2 kg potatoes into 2 cm cubes, then place them in a bowl of cold water to prevent browning. While the potatoes sit, peel and finely chop 300 g carrots into similar-sized dice, and peel and slice 300 g onion into thin half‑rings. Pat the potatoes dry with a clean kitchen towel before using.
2. Heat 1 tbsp vegetable oil in a large, heavy‑based saucepan over medium heat. Add the beef mince (500 g) and break it up with a wooden spoon, cooking for 5‑6 minutes until it is browned and no pink remains. Stir occasionally to prevent sticking.
3. Push the browned mince to one side of the pan and add the chopped onion. Sauté the onion for 3‑4 minutes on medium heat, stirring, until it becomes translucent and starts to soften. Then mix the onion through the meat.
4. Stir in the diced carrots (300 g) and cook for 2 minutes, allowing them to take on a light colour. Add the drained potatoes to the pan, then pour in enough cold water or low‑salt beef stock to just cover the ingredients – about 600 ml. Bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the saucepan with a lid, and let the stew simmer for 45‑50 minutes. Check after 30 minutes; if the liquid looks low, add a splash of water (about 50 ml) to keep it moist. The potatoes should be fork‑tender and the meat fully cooked.
6. Taste the stew and season with 1 tsp salt and ½ tsp black pepper, adjusting to your preference. If you like a richer flavour, stir in 1 beef stock cube (crumbled) now and let it dissolve. Continue to simmer uncovered for another 5 minutes to thicken the sauce slightly.
7. Turn off the hob and let the stew rest, covered, for 5 minutes; this allows the flavours to meld and the sauce to settle. Give it a final stir, then ladle into warm bowls. Serve immediately with a slice of crusty bread if desired.
8. If the stew looks too thick, stir in an extra 50‑100 ml of hot water or stock until you reach a comforting, spoon‑able consistency. If it is too thin, continue to simmer uncovered for a few more minutes, stirring occasionally.

Tips

• For a cheaper version, swap half the beef mince for lentils or use diced stewing beef.
• Batch‑cook: double the recipe, cool within 1‑2 hours, portion into freezer‑safe containers, label, and freeze for up to 3 months.
• Reheat safely: thaw overnight in the fridge, then heat in a saucepan over medium, stirring, until steaming hot (≥74 °C) throughout; only reheat once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Beef mince · about 500g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet.
• Potatoes · about 800g left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
• Carrots · about 200g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Onion · about 700g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).