Real Recipes From Real Home Cooks ®

irish stew

Recipe by
Beth Pierce
Ofallon, MO

This Irish stew is slow cooked chuck roast, onions, garlic, carrots and potatoes in a rich flavorful beef gravy with a little bit of stout beer. It is always a huge hit and so incredibly easy to make. I love to serve this tasty dish with fresh Homemade Biscuits or crusty baguettes with soft creamy butter. This time of the year is perfect for all kinds of hot slow cooked comfort dishes like stews and soups This stew is one of my favorites and will quite literally have you licking your bowl.

yield 6 serving(s)
prep time 20 Min
cook time 2 Hr 40 Min
method Stove Top

Ingredients For irish stew

  • 2/3 c
  • 1/2 tsp
  • 1/2 tsp
    fresh ground black pepper
  • 3 lb
    chuck roast trimmed and cut in bite size pieces
  • 1/4 c
    vegetable oil
  • 1 lg
    sweet onion chopped
  • 3 clove
    garlic minced
  • 1/2 tsp
    crushed rosemary
  • 1/2 tsp
    fresh ground black pepper
  • 2 c
    stout beer
  • 1/2 Tbsp
    worcestershire sauce
  • 2 1/2 c
    beef broth
  • 3 Tbsp
    tomato paste
  • 2
    bay leave
  • 4
    carrots peeled and cut in chunks
  • 3
    russet potatoes peeled and chunked
  • 4 sprig

How To Make irish stew

  • 1
    In large zipper bag add flour, salt and black pepper. Add the chuck roast and shake to coat.
  • 2
    Heat 1 tablespoon oil in large Dutch oven or heavy stockpot over medium heat. Working in batches brown the beef. Add oil when needed and scrape the bottom of the pot. Plate the beef as you go.
  • 3
    Add 1 tablespoon oil and cook the onions until soft and fragrant. Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for 1 minute while stirring constantly. Add the stout beer and stir scraping the bottom of the pan to deglaze it. Add the Worcestershire sauce, beef broth, tomato paste, and bay leaves. Cover and simmer on low for 80-90 minutes stirring several times to keep anything from burning or sticking to the bottom.
  • 4
    Add the carrots, potatoes and thyme. Cover and simmer on low for 40-45 minutes or until the carrots and potatoes are soft and beef is tender. If the mixture becomes too thick add a little more beef broth or water. Remove the bay leaves prior to serving.