Irish Stew

Irish Stew Recipe

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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!


★★★★★ 1 vote

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

How to Make Irish Stew


  1. Place the meat, carrots & potatoes into a pressure cooker. Add the Guinness Stout. Add beef stock to cover. Secure top properly on cooker.
  2. Once the cooker is 'rocking', cook for 45 minutes. Place the cooker under cold water to vent steam.
  3. When the meat & vegetables are done, transfer them to the pot with the celery. Add the peas & bring to a boil.
  4. Add seasonings to taste.
  5. If the stew is too thin, mix 1/4 cup flour with cold water & drizzle into stew, stirring constantly until stew thickens.
  6. Serve in bread bowls or with hot sourdough rolls.
  7. 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.

Printable Recipe Card

About Irish Stew

Course/Dish: Beef, Beef Soups, Vegetable Soup

Show 3 Comments & Reviews

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