Irish Beef Stew

“Rich and hearty, this stew is my husband’s favourite. The beef is incredibly tender. Served with crusty bread, it’s an ideal cool-weather meal and perfect for any Irish holiday.” —Carrie Karleen, St. Nicolas, Quebec

Irish Beef Stew recipeTaste of Home
Servings Prep Time Cook Time
15servings (3-3/4 quarts) 40minutes 3-1/4hours
Servings Prep Time
15servings (3-3/4 quarts) 40minutes
Cook Time
Portions: servings (3-3/4 quarts)
Portions: servings (3-3/4 quarts)
  1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside.
  2. In the same pot, 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 pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours.
  3. Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
Recipe Notes

Nutrition Facts

1 cup: 301 calories, 13g fat (4g saturated fat), 66mg cholesterol, 441mg sodium, 21g carbohydrate (3g sugars, 2g fibre), 23g protein.