Servings
Font
Back
Irish Beef Stew
5 from 51 votes

Irish Beef Stew

Irish Beef Stew combines tender chunks of stew meat with hearty vegetables simmered in a beef broth and dark stout beer base. Aromatics like garlic, onion, and leek along with herbs enrich the broth, while butter and flour create a thickened, satisfying sauce. Served alongside creamy garlic mashed potatoes, this stew offers a warming, comforting meal with rich depth and soft textures.

Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 tablespoon olive oil
  • 1 pound stew meat cut into 1-inch cubes
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 leek thinly sliced
  • 2 carrot peeled and diced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 cup dark stout beer
  • 2 tablespoons parsley chopped fresh leaves
  • 1 teaspoon thyme fresh leaves
  • 1 bay leaf
  • 2 tablespoons butter melted, unsalted
  • 2 tablespoons all-purpose flour
  • ½ cup peas frozen
For the garlic mashed potatoes
  • 2 pounds russet potato peeled and quartered
  • 4 cloves garlic
  • ½ cup half and half
  • 2 tablespoons butter unsalted
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
  2. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
  4. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
  5. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
  6. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
  7. Serve immediately with garlic mashed potatoes.

Notes

  • Beef broth can substitute for beer for a non-alcoholic option in the stew.
  • Half and half is a mixture of equal parts whole milk and cream; alternatively, use 3/4 cup whole milk plus 1/4 cup heavy cream.
  • The stew should simmer until beef is tender, approximately 90 minutes, before thickening the sauce.
  • Use fresh herbs when possible to enhance flavor.