Irish Beef Stew Recipe

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This traditional Irish beef stew recipe, a favorite on St. Patrick's Day, is made distinctive by the combination of seasonings that are used in the stew and by the addition of stout beer, which gives this hearty beef stew a one-of-kind taste.
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  • 2 tablespoons canola oil
  • 1 1/2 pounds beef brisket or stew meat, cut into bite size pieces
  • 6 cloves garlic, finely chopped
  • 6 cups beef broth
  • 1 cup stout beer
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 1 tablespoon honey or sugar
  • 3 teaspoons dried thyme leaves, crushed
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 7 cups russet potatoes, peeled and cut into 1
  • 1 large sweet onion, chopped
  • 2 1/2 cups carrots, peeled and cut into 1
  • salt and pepper to taste
Container:large soup pot and large heavy skillet
30 mins
1.5 hrs
2 hrs
  • In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes. Add garlic and sauté for 1 minute.
  • In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.

    While beef is simmering:
  • In a large skillet, melt butter and add oil. Add potatoes, carrots, and onion. Sauté until lightly browned, approximately 30 minutes. Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
  • Season to taste.
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Irish Beef Stew Recipe Reviews

irish beef stew

Average of 4.50 out of 5 stars
Rating of 4.5 out of 5.0 stars
Ratings (2)
Comments (0)
HeyDude User
Rating of 5 out of 5.0 stars
Reviewed By
"Great Irish stew. I am a reformed alcoholic and do not cook with alcohol so I substituted non-alcoholic beer for the stout beer and cranberry juice for the red wine. The stew turned out very good even with these substitutions."
Rating of 4 out of 5.0 stars
Reviewed By
"Excellent recipe. I substitued stout beer with white table wine to deglaze the pan used for the onions, carrots and potatoes. Great hardy taste with a slightly sweet after taste. I WILL make it again soon."
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