Irish Stew Recipe

This Irish stew is a blend of tender meat, carrots and potatoes, all simmered to perfection in a savory and complex beer broth. The perfect comfort food meal for a cold night!

When the weather turns chilly, you can never go wrong with a steaming hot bowl of soup such as slow cooker chili, ham and bean soup and this hearty Irish style stew.

You can never go wrong with a good beef stew. It’s a one pot meal that is sure to please all your family and friends. This Irish stew features tender beef and vegetables flavored with stout beer and plenty of seasonings.

This dish is a meat and vegetable stew that is native to Ireland. Irish stews often contain some type of red meat, carrots, potatoes and other root vegetables. Irish stew can be made with lamb, mutton or beef. I’ve used beef for this version, but you can use lamb if that’s your preference.

Irish stew starts with cubes of stew meat, which are browned in a pan. After the meat is golden brown, it’s time to add onions and garlic, which cook until softened. The next step is to stir in carrots, potatoes, tomato paste, beef broth, beer and seasonings. The stew is covered, then cooks in the oven for about 2 hours until the meat and vegetables are tender. Add a sprinkle of parsley, then serve and enjoy.

There are so many different ways you can alter this stew to customize it to your tastes!

This recipe can easily be adapted for use in the slow cooker. Brown the meat, onions and garlic, then place all of the ingredients in a crock pot except for the parsley. Cook on low for 6-8 hours. Add the parsley, then serve.

Whether you’re celebrating St. Patrick’s Day or simply looking for a dinner to please a crowd, this Irish stew will most definitely be a great choice.

Irish Stew

This Irish stew is a blend of tender meat, carrots and potatoes, all simmered to perfection in a savory and complex beer broth. The perfect comfort food meal for a cold night!

Prep: 20min

Total: 200min

Serving Size: 1 serving

Nutrition Facts: calories 387 kcal, Carbohydrate 24 g, Protein 43 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 105 mg, Sodium 641 mg, Fiber 5 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 3 pounds beef stew meat
• 1 cup onion (coarsely chopped)
• 1 tablespoon minced garlic
• 1/4 cup all purpose flour
• 1 cup Irish stout beer
• 4 cups beef broth
• 1/4 cup tomato paste
• 2 pounds small yellow potatoes (halved)
• 1/2 teaspoon dried thyme leaves
• 2 cups carrots (peeled, halved and cut into 1 inch pieces)
• salt and pepper to taste
• 2 tablespoons chopped parsley

Instruction:

1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a large pot over medium high heat. Season the beef generously with salt and pepper to taste.
3. Add half the beef cubes to the pot in a single layer. Cook for 3-4 minutes per side or until browned. Remove the beef from the pot and repeat with remaining meat. Remove all the browned meat from the pot.
4. Add the onions to the pot and cook for 5-6 minutes or until tender. Add the garlic and cook for 30 seconds.
5. Return the meat to the pot. Add the flour and stir to coat the meat and onions.
6. Add the beer, beef broth, tomato paste, potatoes, thyme and carrots to the pot. Season with salt and pepper to taste. Stir to combine and bring the pot to a simmer.
7. Cover the pot. Place it in the oven and bake for 2 1/2 – 3 hours or until meat and vegetables are tender. Sprinkle with parsley, then serve.

Irish Beef Stew

If you’re looking for a classic Irish stew recipe, you’ve come to the right place. This traditional Guinness beef stew is classic comfort food.

Prep: 15min

Total: 1h10min

Yield: 6 serving(s)

Nutrition Facts: calories 419 Calories, Fat 14 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 95 mg, Sodium 1300 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 4 g, Protein 39 g

Ingredients:

• 3 tbsp. extra-virgin olive oil, divided
• 2 lb. beef chuck stew meat, cubed into 1″ pieces
• Kosher salt
• Freshly ground black pepper
• 1 yellow onion, chopped
• 2 medium carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and cut into large chunks
• 4 c. low-sodium beef broth
• 1 (16-oz.) bottle Guinness
• 2 tsp. fresh thyme
• Freshly chopped parsley, for serving

Instruction:

1. In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
2. In same pot, add remaining 1 tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute.
3. Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme, then scrape the bottom of the pot to release the fond (browned bits at the bottom). Bring to a boil, then immediately reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
4. Garnish with parsley before serving.

How to make Irish Stew

FAQ

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