- 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 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.
- 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).
Reviews forIrish Beef Stew
"This is a fantastic stew - but I adapted it to my Power Pro XL Electric Pressure cooker - If you have an electric pressure cooker do the following: Press the Stew/soup and cook the diced bacon. Remove the bacon and drain on a paper towel for later. Saute the meat in batches in the bacon drippings, if needed brown the meat in batches. Add the rest of the ingredients to the pot, except the mushrooms. Press cancel and repress the Stew/soup icon. Lock down the lid and cook for 25 minutes. Do a natural release for 10 minutes.Release any remaining steam and open the lid. Press the Stew/soup icon again. Pour in the cornstarch and water and stir well to mix in. Next add the mushrooms and bring to a boil. Simmer for 10 minutes until the mushrooms are soft. Serve in bowls with crusty French bread to sop up the gravy."
"This is our favorite St. Patrick's day dinner. I have adapted it for a slow cooker so I can prep everything the night before and start it cooking when we leave in the morning. By the time we get home the house smells wonderful and we are ready to eat. I also use a lamb roast cut up into stew meat instead of beef. My picky eater loves it."
"Hearty and robust stew with great complexity of flavors! Amazing!"
"Loved it - will make again!!"
"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!"
"Excellent! Very tasty."
"This is wonderful! Ditto everything Jubilee9527 said!!!!!"
"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 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."