Irish Stew

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20 minutes
3 hours
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!


  • 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


  • Preheat the oven to 350 degrees F.

  • Heat the olive oil in a large pot over medium high heat. Season the beef generously with salt and pepper to taste.

  • 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.

  • Add the onions to the pot and cook for 5-6 minutes or until tender. Add the garlic and cook for 30 seconds.

  • Return the meat to the pot. Add the flour and stir to coat the meat and onions.

  • 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.

  • 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.


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