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Irish Beef Stew

 Irish Beef Stew
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
15 ServingsPrep: 40 min. Cook: 3-1/4 hours

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

2 of 2

Irish Beef Stew (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.