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

Irish Beef Stew Recipe

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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

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

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.

Directions

  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

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.

Light-Bodied Red Wine

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

Reviews for Irish Beef Stew

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 13, 2014

"Excellent! Very tasty."

MY REVIEW
Reviewed Apr. 12, 2014

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

MY REVIEW
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!"

MY REVIEW
Reviewed Mar. 24, 2013

"My family loved this!"

MY REVIEW
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."

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