Irish Stew Recipe

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Irish Stew

Therese Herlihy


Our Bible Study Class has 'Soup & Study' during Lent & I wanted to make a hearty stew for them. I usually just toss the ingredients in a pot & season it the way I like. This time I had to write everything down because when we finished, the pot was empty & everyone wanted the recipe. Everything is adjusted to your taste, so if there's something you don't like, just leave it out!

pinch tips: How to Use a Meat Thermometer



8 - 10


30 Min


2 Hr


1 lb
stew beef (or lamb), cut into 1 inch pieces
1 pkg
baby carrots
1 pkg
creamer potatos
1 pkg
celery, cut into 1 inch pieces
1 pkg
pearl onions
3 box
college inn beef stock (sirloin flavored is best)
2 bottle
guinness stout beer
1 can(s)
sweet baby peas
salt, pepper, rosemary, garlic & onion powder: to taste

Directions Step-By-Step

Place the meat, carrots & potatoes into a pressure cooker. Add the Guinness Stout. Add beef stock to cover. Secure top properly on cooker.
Once the cooker is 'rocking', cook for 45 minutes. Place the cooker under cold water to vent steam.
When the meat & vegetables are done, transfer them to the pot with the celery. Add the peas & bring to a boil.
Add seasonings to taste.
If the stew is too thin, mix 1/4 cup flour with cold water & drizzle into stew, stirring constantly until stew thickens.
Serve in bread bowls or with hot sourdough rolls.
Refrigerate leftovers. If it gets too thick after cooling & you want to thin it out, add a little beef stock until it is the desired consistency.

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup