Irish Beef Stew is a comforting and hearty dish that epitomizes traditional Irish cuisine. Made with tender chunks of beef, potatoes, carrots, onions, and sometimes other root vegetables like parsnips or turnips, this stew is cooked low and slow until the meat is meltingly tender and the flavors are beautifully melded together. The key to its rich and savory taste lies in the long simmering process, which allows the beef to become incredibly tender and infuses the stew with deep, hearty flavors. Often seasoned with bay leaves, thyme, and a splash of Guinness for added depth, Irish Beef Stew is a beloved comfort food, perfect for warming up on chilly evenings or celebrating St. Patrick’s Day with friends and family.
Irish Beef Stew
Ingredients
- 8 bacon strips diced
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp 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 tbsp canola oil
- 4 garlic cloves minced
- 1 tbsp tomato paste
- 4 cups reduced-sodium beef broth
- 1 cup dark stout beer or additional reduced-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley flakes
- 1 tsp dried rosemary crushed
- 2 pounds Yukon Gold potatoes cut into 1-inch cubes
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 cup frozen peas
Instructions
- 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.
- 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.
- 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.
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