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Irish Beef Stew

Irish Beef Stew

Easy and comforting Irish Beef Stew recipe – with a few twists. Tender meat and vegetables in a flavorful broth, made in one pot.

We eat soups and stews almost all year long, minus the days that it’s 100 degrees and humidity is 90% lol

The importance of searing your meat!

  • Never add raw meat to the broth.
  • When you brown the meat you want to get a nice crust on it, this will give the stew that deep rice flavor.

How do you make stew meat tender?

  • Chuck meat is the best for making this Irish Beef Stew, but it is a very tough cut so it has to have time to break down and become tender, so you can not rush the cooking process it needs to cook low and slow for about an hour, if not the beef will be tough and chewy. Follow this recipe to help get tender and delicious chuck meat.

Substitutes for Beer

  • The stout adds a rich, earthy flavor to the stew and builds flavor that makes it taste like it’s been simmering for hours. The alcohol evaporates when you start to cook, so don’t worry about getting tipsy! But you can substitute the beer for beef broth, chicken broth or mushroom stock.



Irish Beef Stew Recipe


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Easy and comforting Irish Beef Stew recipe – with a few twists. Tender meat and vegetables in a flavorful broth, made in one pot
  • Difficulty:Easy

Nutrition per portion

  • 1 tablespoon canola oil
  • 1 pound stew meat, cut into 1/2-inch cubes
  • 2 tbsp all-purpose flour
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 3 celery, thinly sliced
  • 3 carrots, peeled and diced
  • 1 tablespoon tomato paste
  • 1 cup dark stout beer
  • 3 cups beef broth
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1 pounds potatoes, peeled and quartered
  • 1/4 cup milk
  • 1 stick butter
  • Kosher salt and freshly ground black pepper, to taste
  1. To make the mashed potatoes, place potatoes in a large stockpot and cover with water by 1 inch. Cook over high heat until potatoes are tender, about 20 minutes; drain and return to the pot. Stir in milk and butter. Mash the potatoes until creamy, set aside.
  2. In a large pot heat oil over medium-high heat. Season beef with salt and pepper and sprinkle flour over the beef. Add to the stockpot and cook until crispy and brown, about 5 minutes, set aside.
  3. Add garlic, onion, celery, and carrots to the pot. Cook, until tender, about 10 minutes. Stir in tomato paste let that cook for about 1 minute.
  4. Stir in beer, beef broth, beef, parsley, thyme, bay leaf, and, season with salt and pepper. Bring to a boil, reduce heat, cover and let simmer for about 90 minutes or until everything is tender.

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