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Beef Stew – Irish

Posted in : Beef, Soups on by : MikeZ

Irish Stew
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Irish Stew

A authentic, traditional Irish Beef Stew, made with veggies, delightful aromatics, and Dark Beer. A truly incredible main dish.
Difficulty: Easy
Cuisine American
Keyword Beef, Soups
Method Oven
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8


  • Large, Covered Oven-proof Baking Dish or Dutch Oven


  • 2 Lbs. BonelessBeef Chuck Roast
  • ½ Lb. Bacon - ~ 8 Slices
  • 3 Onions - Chopped
  • 3 Garlic Cloves - Minced
  • Cup AP Flour
  • 18 Oz. Dark Beer
  • 1 ½ Cups Beef Broth
  • 4 oz. Tomato Paste
  • 2 Lg. Carrots - Peeled And Sliced
  • 2 Lg. Celery Ribs - Peeled And Sliced
  • 1 ½ Cups Yukon Gold Potatoes - Cubed
  • 2 Tsp. Worcestershire Sauce
  • 1 Tsp. Sugar
  • 1 Tsp. Pepper
  • ½ Tsp. Dried Thyme
  • 1 Bay Leaf
  • Salt And Pepper - For Seasoning


  • Cut beef into 1½" pieces, sprinkle with salt and pepper and set aside.
  • Fry bacon in a dutch oven on medium high heat. When cooked, remove and crumble. Set aside. Leave bacon grease in the pan.
  • Add beef chunks in small batches and allow to brown. As the chunks brown, remove and set aside. Keep the fat in the pan.
  • Sauté onions in the pan for ~ 5 minutes then add garlic and sauté for another minute.
  • Add flour to the onion, garlic, and fat, and allow cook until golden brown.
  • Add the beer and stir well. Deglaze the pan, add the tomato paste and beef broth and whisk together. Return the beef and bacon to the pot and stir.
  • Add the chopped carrots, celery, potatoes, worcestershire sauce, sugar, pepper, thyme, and bay leaf.
  • Bring to a boil, then reduce the heat. Cover the pot and simmer for 2 hours.
  • Remove the lid and simmer for another 30 minutes to thicken.
  • Remove the bay leaf and serve.


Storage – Allow to cool then store in an airtight container in the fridge for 3 days or freeze for 3 months.

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