Stew involves meat, potatoes and some vegetables. For this 'beefy' Irish stew, you will need to buy either beef stew meat or a pot roast. To being, in an enamel stove top pot, sear the meat on both sides in olive oil and a pinch of sea salt; when seared, set aside. Next, in the same pot, saute on med heat one whole onion and green pepper in olive oil.
Once, browned, return the seared beef stew meat or pot roast. Add 1/2 cup of beef stock, 2-3 tbs of Worcestershire sauce and as many baby carrots as you like... washed. To that, a good shake of garlic powder and a very generous sprinkle of dried herbs: rosemary, mint, oregano and sage. Cover and slowly simmer for 60-90 min. on low heat depending on the amount of beef used/size of pot roast.
In the meantime, bake bread and boil a side of potatoes and a second side of green beans. When all has come to fruition, then you are ready for an Irish stew dinner ... a full stomach never thinks of a hungry one!
The love of God guides every good.