Irish Beef Stew Recipe
- 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
- 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).
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Irish Beef Stew(15)
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My family loved this!
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.
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!
This is my new St. Patty's Day tradition, everyone loved it!
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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