Irish Beef Stew
Soups, Stews, Chowders Recipes
Yield: 6 to 8 servings
- 2 pounds lean beef stew or chuck, in 2-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- flour for dredging
- 2 tablespoons bacon drippings or vegetable oil
- 2 large yellow onions, chopped
- 1 garlic clove, finely minced (optional)
- 6 to 8 medium carrots, scraped and sliced
- 2 to 3 large potatoes, peeled and cut into cubes
- 2 to 3 turnips, peeled and cut into cubes (optional)
- 1 cup Guiness stout
- 1 cup beef broth
Season beef with salt and pepper; toss beef chunks in flour until well coated.
Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic. Cook over medium heat until onions are translucent.
Return beef to pot and add carrots, potatoes, turnips, stout, and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is tender.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Reviews by Readers
Taste was excellent and the aroma was just overpowering where I wanted to eat the whole pot. – Reviewed by robert maksymiak
I love this recipe! I like stew, but this recipe is outstanding. Thank you. – Reviewed by e p
I made this on a Sunday afternoon. I substituted Killians Irish Red for the Guinness and let it simmer for three hours. The stew was fantastic. My 76-year-old mother-in-law said that it was my best ever! – Reviewed by Wm Kelly
This was too good. I had my doubts adding the brewski, but man it was delicious!! – Reviewed by RONALD SCAGLIONE
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