This is a Traditional Beef Stew Recipe that is the perfect dish for St. Patrick’s Day!.
It’s an easy beef stew to make which is why this classic comfort food goes perfectly with this Irish Soda Bread recipe.
Tender and juicy seasoned beef loaded with a rich and decadent sauce that surrounds the tender beef and all the vegetables.
NOTE: The Guinness beer transforms this hearty beef stew into a whole new rich dimension of flavor. However feel free to skip it if you want to or if you don’t have any on hand.
Give this recipe a try for any night of the week.
Also, check out my slow cooker vegetable beef soup and my Instant Pot cheeseburger soup.
Irish Beef Stew
So what’s the difference between an Irish beef stew and a classic beef stew?
Some Irish stews use mutton instead of beef, and you will find Irish stew offers a richer and more bold flavor.
The beer helps to really amplify the soup. Some recipes even use coffee along with a beer for flavor.
Beef stew is a classic mix of stew meat, seasonings, and veggies in a beefy broth, sometimes tomato-filled sauce.
Beef Stew Ingredients
- Stew Meat
- Olive oil
- Garlic
- Onion
- Bacon
- Flour
- Butter
- Guinness
- Tomato paste
- Beef stock
- Carrots or parsnips
- Celery
- Bay leaves
- Thyme
- Potatoes
- Worcestershire sauce
- Salt and pepper to taste
How to Make Beef Stew
The full measurements for the ingredients are in the printable recipe card at the bottom of the post.
This is a quick visual walk through on how to make this classic Irish Stew.
Step 1: Start by cooking your bacon in a dutch oven or skillet on the stove.
Step 2: Remove and place your bacon on a paper towel-lined plate.
Step 3: Season the beef with salt and pepper.
Step 4: Then add oil to the dutch oven and brown your beef on all sides.
Step 5: Remove and set aside with your cooked bacon.
Step 6: Pour in the diced onions, butter, and cook till translucent.
Step 7: Then whisk in the flour to make the roux. Stir for 1 minute.
Step 8: Pour in the beer and whisk till all the lumps are removed.
Step 9: Now add in all the other ingredients and beef, bacon, and bring to a boil.
Step 10: Cook the stew till it boils, then reduce and cook on low simmering for 2 hours or until the sauce thickens, to a light gravy.
Step 11: You also want to ensure your potatoes and veggies are done as well.
Step 12: Remove the bay leaves, dish up, and season with salt and pepper to taste and ENJOY.
What Bread Goes with Beef Stew
- Soda Bread – This soda bread is SO EASY to make and requires no yeast, making it the perfect bread to serve with all of your dinner meals.
- Homemade French Bread – It’s perfect for dipping in soups or eating with butter or fresh jam.
- The Best Homemade Bread – This simple homemade bread recipe is perfect for sandwiches or to enjoy with a batch of your favorite soup or salad.
- Copycat Olive Garden Breadsticks – Easy homemade breadsticks!
Serve beef stew with…
- Crusty bread, dinner rolls, etc.
- Sauteed broccoli, spinach, etc.
- Salad
- Crackers
I recommend that you cover your pot as it simmers. I find this helps ensure the liquid doesn’t cook out the way it would if you were to leave the lid off. It steams the stew more, ensuring a flavorful stew.
Allowing the soup to cook and simmer, it will naturally thicken as it cooks down. If you still find it is not as thick as you would like, do a cornstarch slurry: mix 1 tablespoon cornstarch or arrowroot with 2 tablespoons water. Stir in and let it thicken, stirring constantly. Repeat as needed to reach the desired thickness you want.
How to Store Leftover Stew
You can store your stew in the fridge for 3-4 days.
Then reheat in the microwave or on the stove when you are ready to serve it up.
If you don’t plan to eat it all right away, this Irish stew does freeze well.
How to Freeze Beef Stew
Place in a freezer container and freeze for 3-4 months.
Leave room for it to expand in the container.
Then thaw the stew in the fridge the night before you plan to heat it.
More Irish Recipes
If you like this Irish Recipe, you’ll love these ones too:
Irish Beef Stew
Ingredients
- 1 ½-2 ½ pounds stew meat
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ cup yellow onion
- 6 slices bacon chopped
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 11.2 oz bottle Guinness
- 4 tablespoons tomato paste
- 4 cups beef stock
- 3 carrots or parsnips chopped
- 2 stalks celery. chopped
- 2 bay leaves
- 1 teaspoon thyme
- 3 cups potatoes peeled and chopped
- ½ tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a dutch oven cook bacon over a medium high heat until desired crispness, remove and set aside
- Season beef with salt and pepper
- Add olive oil to dutch oven and brown the beef, remove and set aside
- Add butter and onions, cook until onions are soft and translucent, 2-3 minutes
- Add in flour and whisk to make a roux, cook for 1 minute
- Pour in Guinness and whisk until there are no more lumps
- Add tomato paste, chicken stock, carrots or parsnips, worcestershire sauce, celery, bay leaves and thyme, stir to combine
- Return beef, potatoes and bacon to the pot
- Bring to a boil, then reduce to low, cover and simmer for up to 2 hours, or until sauce has thickened to a loose gravy and vegetables are fork tender
- Taste and add salt and pepper as needed, remove bay leaves and enjoy
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
