Irish Beef Stew Recipe
Irish Beef Stew Recipe photo by Taste of Home
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Irish Beef Stew Recipe

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4.5 20 21
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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
TOTAL TIME: Prep: 40 min. Cook: 3-1/4 hours
MAKES:15 servings
TOTAL TIME: Prep: 40 min. Cook: 3-1/4 hours
MAKES: 15 servings


  • 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

Nutritional Facts

1 cup: 301 calories, 13g fat (4g saturated fat), 66mg cholesterol, 441mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 23g protein.


  1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine 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.
  2. 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.
  3. 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).
Originally published as Irish Beef Stew in Country Woman October/November 2008, p29

Light-Bodied Red Wine

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

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KFTLR User ID: 6230867 255695
Reviewed Oct. 20, 2016

"Loved it - will make again!!"

cookinama User ID: 5947968 221898
Reviewed Mar. 3, 2015

"I have not made this version yet but it is very similar to my grandmothers Irish stew. She was born in Ireland and never made her stew with lamb. My cousins in Ireland also say they use beef. What is not traditional is corned beef That was used by Irish immigrants in America. They also celebrate st Patricks day the way we do Last year my cousins in Ireland were making mojitos as part of their st Patrick s celebration!"

Charmcanada User ID: 7723809 103089
Reviewed Apr. 13, 2014

"Excellent! Very tasty."

luigimon User ID: 1692040 116275
Reviewed Apr. 12, 2014

"This is wonderful! Ditto everything Jubilee9527 said!!!!!"

Jubilee9527 User ID: 7722946 175696
Reviewed Mar. 18, 2014

"This was SUCH a good stew! My husband and I really enjoyed it, the flavor is amazing and it is so thick and robust! It smelled wonderful cooking, too!"

bflogal291 User ID: 7195350 174101
Reviewed Mar. 24, 2013

"My family loved this!"

loleyour User ID: 3869039 175571
Reviewed Feb. 18, 2013

"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."

1275 User ID: 6324211 106469
Reviewed Mar. 18, 2012

"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!"

scorpia User ID: 5480691 106468
Reviewed Mar. 22, 2011

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

cynthiaelliott User ID: 1867504 91895
Reviewed Mar. 21, 2011

"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."

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