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Irish Stew


irish stew

Irish Stew

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This Irish stew is a beef stew, made with vegetables and beer. Don't worry about serving beer to kids - the alcohol cooks out - but don't leave it out. The beer makes the stew tender. The sugar is added to balance out the sometimes bitter flavor of Guinness or other dark beer.

Don't Miss: St. Patrick's Day Recipes

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 6-8 servings


  • 2-1/2 lbs. beef stew meat, cut into 1-inch chunks
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 cup flour
  • 2 Tbsp. canola oil
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 1 large yellow onion, peeled and cut into a large dice
  • 2 cups Guinness or other beer
  • 1 cup beef broth
  • 1 Tbsp. tomato paste
  • 1 tsp. sugar
  • 2 lbs. new potatoes or fingerling potatoes, cut into 1-inch chunks


  1. Season beef with salt and pepper. Toss with flour. Heat oil in a 5-quart dutch oven with a lid over medium heat. Brown beef on all sides.

  2. Add remaining ingredients, except potatoes. Reduce heat to medium low, and let stew simmer, uncovered, 15 minutes. Meanwhile preheat oven to 275 degrees F. Add potatoes to stew, and cover.

  3. Place Irish stew on middle rack of the oven. Bake 45-75 minutes, or until meat and vegetables are tender. Hint: Check stew at 40 minutes. If carrots and meat are not yet tender, continue cooking, adding more liquid to the stew if necessary.
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