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Irish Beef Stew Recipe

Irish Beef Stew Recipe photo by Taste of Home

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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 bacon strips, diced
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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Irish Beef Stew

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Reviewed on Oct. 20, 2010 by kissdacook

dont worry about what others say you won the contest. thankyou for sharing this wonderful recipe with the rest of us. i love soups and stews. dont mean to offend anyone but substitute lamb for yours. i like beef flavor best for mine :)

Reviewed on Oct. 20, 2010 by cheriwinkle

jeanniene123-Ease up a bit! I am a quarter Irish and very proud of it, but I have to special order lamb from my grocery store and it's very costly. My great grandmother used what she could get when she came to America. I get much better response by gently informing (about St.Pat's day, etc.) then scornfully telling people they're ignorant.

Reviewed on Feb. 25, 2010 by jeaniene123

This is not a true Irish stew! It should be under Beef stew with no Irish name attached. Irish stew consist of Lamb.People get your facts straight. Also St Patricks Day is an American Holiday invented by America. Stay true to Heritage and culture and correct ingredients for food.

Reviewed on Jan. 13, 2010 by sbaaco@aol.com

Can this be cooked in a crock pot without messing up the flavors?

Reviewed on Oct. 09, 2008 by DaisyCB

This is a wonderful hearty stew! My tiny garden had only 6 tiny leeks that measured up to about 2 tablespoons, so I added half and onion to try to make it up. Turned out great, but I'm looking forward to making it again with the full amount of leek. We'll also use the dark beer next time. Thank you, Carrie, for a great new family favorite!

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