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Irish Beef Stew Recipe

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Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec

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Irish Beef Stew Recipe

Prep: 40 min. Cook: 3-1/4 hours

Yield: 15 Servings

40 195 235

Ingredients

8 Wright® Brand Bacon strips, diced

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1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch cubes
1 pound whole fresh mushrooms, quartered
3 medium leeks (white portion only), chopped
2 medium carrots, chopped
1/4 cup chopped celery
1 tablespoon canola oil
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups reduced-sodium beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 cup frozen peas

Directions

In a stock pot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings. Remove and set aside.
In the same pan, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beef is tender.
Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peas; heat through. Discard bay leaves. Yield: 15 servings (3-3/4 quarts).

Nutritional Facts 1 cup equals 301 calories, 13 g fat (4 g saturated fat), 66 mg cholesterol, 441 mg sodium, 21 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Irish Beef Stew in Country Woman October/November 2008, p29

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Irish Beef Stew

Irish Beef Stew

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(1-10) of 15 reviews

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Reviewed on Mar. 24, 2013 by bflogal291

My family loved this!

Reviewed on Feb. 18, 2013 by loleyour

This was very easy and excellent. I made it when company stopped by. Didnt get enough so I had to make another batch the next day.

Reviewed on Mar. 18, 2012 by 1275

So yummy! I made this for my St. Patrick's day meal yesterday and it was loved by all. I divided the recipe by 3 to feed my family of 6; it was just the right amount. I didn't have bacon on hand so I used about 1/3 cup chipped deli ham and sauteed it with the vegetables to bring out the flavor. I left out the leeks, peas and the tomato paste because there was such a small amount of it. I increased the celery too. For the beef I just used about 1 pound of leftover shredded eye roast that my mom had cooked and made for another meal a couple days ago. It turned out great! I left it simmering on the stove almost all day and by suppertime, the flavor was excellent. I did notice that the vegetables seemed to "shrink" the more it simmered, and some of the liquid evaporated so keep some extra beef broth and water on hand to add to the stew as needed. Our family served the stew over hot cooked spaghetti noodles which is great. I will be making this again!

Reviewed on Mar. 22, 2011 by scorpia

This is my new St. Patty's Day tradition, everyone loved it!

Reviewed on Mar. 21, 2011 by cynthiaelliott

This was a great stew, however I don't think it needed to be cooked for so long. The meat seem to be over cooked and din't hold its shape, the flavours blended well.

Reviewed on Mar. 16, 2011 by taniaha

Wonderful

Reviewed on Mar. 15, 2011 by abrazil

AWESOME!!!!!!!!

Reviewed on Mar. 15, 2011 by abrazil

This is a remarkable recipe!! My husband, teenager and tween LOVE IT!!!!! At their request I prepare this stew 2 to 3 times a month!! So YUM-OOOO!

Reviewed on Mar. 07, 2011 by mindyconley

Best beef stew I've ever tasted. I don't normally like beef stew at all, but this was AWESOME. And if I could find lamb, I would totally try it with that.

Reviewed on Nov. 17, 2010 by gkilzer

Sooo good. Takes a while to make, but well worth it.

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