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Irish Beef ‘n’ Carrot Stew

Total Time

Prep: 20 min. Bake: 1-1/2 hours


4-6 servings

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.


  • 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


  1. 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.
  2. 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.
  3. 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 and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.

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