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.
What is Irish stew?
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.
How do you make Irish stew?
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.
Tips for the perfect stew
- I use packaged beef stew meat because saves on prep time, but you can also buy a chuck roast and cut it into cubes if you prefer.
- Be sure to cut your vegetables and potatoes into large pieces so that they don’t get mushy during the long cooking time.
- Choose your favorite Irish beer, I typically use Guinness.
- Beef stew can be stays fresh in the fridge for up to 3 days, and can be frozen for 2 months. Freeze the stew in an airtight container or resealable bag, then thaw overnight in the refrigerator and reheat on the stove top.
Stew Variations
There are so many different ways you can alter this stew to customize it to your tastes!
- Veggies: Add other vegetables to the mix such as peas, green beans, mushrooms, butternut squash or parsnips.
- Potatoes: Instead of small yellow potatoes, try red potatoes, diced Russet potatoes or even cubes of sweet potato.
- Bacon: Stir 1/2 cup cooked crumbled bacon into the stew at the end of the cook time for a smoky finish.
- Meat: Instead of stew meat, try cooked and crumbled ground beef or cubes of lamb for a different flavor and texture.
Slow Cooker Irish Stew
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.
More fabulous soup recipes
Irish Stew Video
Irish Stew
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
Instructions
- 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.
Cecilia Hallgren says
It was amazing! and I will do it again! Thank you so very much!
Vanessa says
This recipe was so easy and so delicious that we had no leftovers in our home. I had no beef broth so I used Pho broth instead. I used Guinness for the stout. I can’t wait to make this meal again. It’s a keeper. Thank you!
Sunny Sprugasci says
This recipe is EXCELLENT! My sister-in-law found this recipe and now we have both made this recipe multiple times. It’s now a family favorite!
Michelle says
I made this stew for dinner tonight. It was perfect because it’s a cold night.
I used lamb meat because my husband loves lamb meat. It was a little more expensive but definitely a treat for him. Hubby absolutely loved it! He ate two bowls and told me I could make it again. So I thought I’d share our experience of this recipe.
I used lamb, cut by the butcher at Albertsons from leg of lamb, into stew size pieces. Used red potatoes because that’s what I had and Guinness stout beer.
Said i will probably use beef next time because it’s cheaper but hubby said he will go buy the lamb again because it was so good.
Served with a good cabernet sauvignon and hot French rolls.
Try it.
Maria Caine says
Do you need stout beer or does any beer work ?
Sara says
Any beer should be ok that you’d normally like to drink!