Irish Beef Stew Recipe

With Saint Patrick’s Day only a few days away, it’s time for Irish beef stew. Irish stew originated in Ireland and is popular across Europe. Like most other stews, this stew consists of a variety of diced vegetables and meat simmered in a thick sauce. The sauce gets a lot of its flavor from Irish stout beer; hopefully you can find this because it will make a big difference in the taste of the stew. Apparently there is also a version of this made with lamb, but I have never tried it. This is a perfect recipe for Saint Patrick’s Day. Enjoy.

2 tablespoons vegetable oil
2 tablespoons flour
1lb beef stew meat or diced beef
1 small onion (chopped)
2 large potatoes (peeled and diced)
4 carrots (peeled and sliced)
2 cups fresh sliced mushrooms
6 garlic cloves (minced)
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 ounce) bottle Irish stout beer
1 tablespoon cornstarch
1 tablespoon water
¼ cup fresh parsley (minced)

Cooking Instructions:

Step 1: In a large pot heat oil. Coat beef cubes with flour and fry in oil until browned on all sides. Remove meat from the pot and set aside. Add mushrooms and onions to the pan. Cook onions until tender.
Step 2: Add the beef back to the pot. Stir in tomato paste, garlic, beef broth and beer. Add potatoes and carrots. Cover and simmer on low for 1 hour.
Step 3:
In a measuring cup mix together 1 table spoon of cornstarch with 1 tablespoon of water. Pour into the stew and stir. Simmer until the sauce has thickened. Sprinkle with fresh parsley.
(Makes 6 Servings)


21 Responses to “Irish Beef Stew Recipe”

  1. pigpigscorner — March 14, 2009 @ 4:07 pm

    What a wonderful shot! Looks gorgeous!

  2. Drue — March 14, 2009 @ 11:27 pm

    This looks delicious! Can’t wait to try it!

  3. FoodJunkie — March 15, 2009 @ 4:18 am

    This looks like a lovely Sunday meal!

  4. Ivy — March 15, 2009 @ 12:43 pm

    Bobby, you know by now that this dish has my name on it.

  5. Ajie — March 15, 2009 @ 9:30 pm

    Hi Bobby, i just added your blog into my list. I tried your chinese lemon chicken on last saturday, and my hubby love it! I am not a good cook tho I am trying too…but i am a food lover lol.. glad to see your website. Thanks again!

  6. Remya Sushanth — March 15, 2009 @ 9:30 pm

    Bobby, looks yummy and delicious…. Will try it for sure… 🙂

  7. Gourmet Food — March 16, 2009 @ 9:16 am

    I have never been a fan of stews but this looks pretty good.

  8. katie — April 28, 2009 @ 7:05 pm

    Such a wonderful stew! I used Guinness and and it turned out fabulous! Very flavorful and comforting dish. 🙂

  9. Kent — August 15, 2009 @ 8:32 pm

    Bobby, I hope you reply to this in time. I’m wanting to make this recipe tommorrow night and I’m just not sure what type of meat to use. I know it says stew meat or diced beef, I’m not real sure what to look for with “stew meat”, so I was thinking I can buy the boneless steak like I use with your chinese beef & broccoli and cut it into 1″ cubes. Will this be good? I want the stew to be top notch so if you have a better suggestion please let me know. Thanks again.

  10. Bobby — August 15, 2009 @ 8:40 pm

    Kent – Yes boneless steak will work just fine, it is what I used. Let me know how it turns out man!

  11. Kent — August 23, 2009 @ 12:08 pm

    Bobby I am actually making this recipe tonight, last time it was postponed because the person I was making it for was not feeling well. Anyway, I do not doubt your recipes at all, but I am curious if this needs salt/pepper and you forgot to list it? Maybe the ingredients season it enough but I just want to be sure because if it DOES need salt I prefer adding it while it cooks.

  12. Bobby — August 23, 2009 @ 1:34 pm

    kent – beef broth is already pretty salty but feel free to taste and add salt as needed.

  13. Kent — August 23, 2009 @ 1:42 pm

    Ok, I’m sure it will not need any salt, I was just curious which one of those ingredients done the job. Thanks again Bobby, I’m making it in about 20mins from now 🙂 Also, I love your fast responses!

  14. Kent — August 23, 2009 @ 5:55 pm

    Bobby, I was scared to comment on how this came out when I made it tonight, because this is the first recipe I’ve ever made by you that I didn’t love.

    Well, after doing a little looking online, I found this exact same recipe on Turns out, one of the comments says do NOT use Guinness EXTRA stout beer. Well that is exactly what I used tonight, and it was VERY bitter, as the commenter said it was. I’m going to remake this tomorrow night with regular stout beer. =( I’m sure thats the only issue. I can’t wait to taste this like it should be!


  15. Kent — August 24, 2009 @ 5:51 pm

    Hey Bobby, I’m sorry for the triple posting. I almost feel like I’m spamming this recipe, sorry. But, I really wanted to give you some info on this tonight. I remade the recipe tonight, and it was a HUGE hit, everyone came back for more, perfect flavor, wonderful.

    I made some changes as well as selecting the right beer though. And since I NEVER make any changes to a recipe on this website, I figured you might be interested on what I done.

    I used Genniuss draught stout beer, I also seasoned the onion/mushroom mixture with S&P while cooking them. I used Nature’s seasoning on the beef batter, then I deep fried the beef just long enough to brown it. I took some advice from other people and added two teaspoons of brown sugar, some thyme, rosemary, and basil to the stew, I also added some black pepper, and just a tiny bit more salt to the actual stew when it was simmering. It came out wonderful Bobby, hope to hear your input on the changes.

  16. Bobby — August 24, 2009 @ 6:59 pm

    Kent – sorry to hear you didnt like the recipe. I see you did get it together though, so thats good man. The beer is for sure an important factor. I have never used extra stout so I cannot really comment. One thing I do find interesting in the changes you made is deep frying the beef, I will have to try that sometime.

  17. Maureen — March 18, 2010 @ 9:21 pm

    I’m really excited to make this recipe for my friends this weekend. But to be honest, I’m nervous about the beer part. I’m making this for a group of friends who do not drink, AT ALL. I’m worried that the taste of alcohol will still be in the stew. Will they be able to tell that I used beer to cook this stew? From what I can tell/looked up, all the alcohol will be evaporated out and only flavor will be left. I’m just a little nervous. Any comments/suggestions would be greatly appreciated, asap.

  18. Jeff — January 17, 2012 @ 11:28 am

    For anyone who was wondering, the alcohol is not a flavor that I would list as an attribute to the final product. Someone who has had stew made with guiness may guess that it is what you used, but it’s not a beer or alcohol taste at all.

    Hope it helps!

  19. Nataliia — February 4, 2012 @ 1:52 pm

    I tried today and it`s delicious….No comments.And without beer.
    Thank you very much Mr Bobby it is gorgeous.

  20. Tom — March 14, 2012 @ 6:08 pm

    Can you recommend a good hearty bread as a go with?

  21. Bobby — March 14, 2012 @ 9:54 pm

    Tom – I like sourdough bread personally.

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