Preheat your oven to 450°F. While it heats, cut the potatoes into 3/4-inch cubes (keeping the skin on for texture and nutrients). Toss them on a lined baking sheet with 2.5 tablespoons of oil, salt, and pepper until evenly coated. Spread them in a single layer and place in the oven. I like to use Yukon Gold potatoes because they have a naturally buttery flavor that makes the stew feel more luxurious.

While the potatoes roast, prepare all your vegetables. Dice the celery and carrots into 1/2-inch pieces (similar size to the onion for even cooking), dice the onion into 1/2-inch pieces, and freshly mince the garlic. Having everything prepped and ready makes the stovetop cooking smooth and prevents overcooking any components.

Heat 1.5 tablespoons of oil in a large pot over medium-high heat. Add the ground beef with a pinch of salt and pepper, breaking it into small crumbles as it cooks, about 4 minutes until it's no longer pink. Once browned, add the diced onions, carrots, and celery and cook for 4 minutes, stirring occasionally until the vegetables begin to soften and release their flavors. This combination creates the aromatic foundation of the stew.

Add the minced garlic to the pot and cook for 1 minute until fragrant. Sprinkle the flour and thyme over the mixture and stir constantly for 2 minutes—this cooks out the raw flour taste and allows the thyme to bloom in the oil, deepening its flavor. I always use freshly minced garlic rather than jarred because it gives a brighter, more authentic taste to the stew.

Pour in the beef broth and Worcestershire sauce, stirring well to dissolve any flour lumps from the bottom of the pot. Bring to a boil, then reduce heat to low and simmer gently for 10 minutes. This allows the flavors to meld and the broth to thicken slightly from the flour. While this simmers, check on your potatoes—they should be golden and nearly tender by this point.

Remove the roasted potatoes from the oven (they should be golden and crispy on the edges but still tender inside). Stir them into the simmering stew along with the bay leaf and smoked paprika. Taste and adjust seasoning with additional salt and pepper as needed. The paprika adds a subtle smokiness that rounds out the beef flavor beautifully. Serve hot and enjoy the comfort of this hearty Irish-inspired stew.