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Irish Beef 'n' Carrot Stew

 Irish Beef 'n' Carrot Stew
My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.
4-6 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 1 pound carrots, cut into 2-1/2 inch pieces
  • 2 medium onions, chopped
  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1-1/2 pounds boneless beef chuck steak, cut into 1-inch strips
  • 1/2 teaspoon chopped fresh basil
  • 2/3 cup Guinness, other dark beer or beef broth
  • 1 teaspoon honey
  • 2/3 cup additional beef broth
  • Mashed potatoes or boiled potatoes


  • Place carrots in a greased shallow 2-qt. baking dish. In a skillet,
  • saute onions in oil for 5 minutes or until tender. Using a slotted
  • spoon, transfer onions to dish.
  • In a resealable plastic bag, combine the flour, salt and pepper. Add
  • beef, a few pieces at a time, and shake to coat; reserve flour
  • mixture. In the same skillet, brown meat in oil on all sides.
  • Transfer to baking dish.
  • Stir reserved flour mixture into oil; cook and stir over medium heat
  • for 1 minute. Add basil and beer or broth. Bring to a boil; cook and
  • stir for 1 minute or until thickened. Stir in honey and additional
  • broth; return to a boil, stirring constantly. Pour over beef. Cover

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Irish Beef 'n' Carrot Stew (continued)

Directions (continued)

  • and bake at 325° for 1-1/2 hours or until beef is tender. Serve
  • with potatoes. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 335 calories, 18 g fat (5 g saturated fat), 74 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 3 g fiber, 24 g protein.