irish stew

Rich Irish beef stew, made with the unmistakable flavor of Guinness and coffee.

Guinness Beef Stew

olive oil

lbs boneless beef chuck

salt and black pepper, to season beef

garlic,

yellow onions, chopped

bacon, chopped

Tbsp all purpose flour

14.9 oz can Guinness Draught beer

tomato paste

chicken stock

carrots,

celery stalks,

parsnip, peeled and cut into 1/2" pieces ((optional))

bay leaves

thyme

coffee

baby Yukon gold potatoes,

Use a sharp knife to slice beef chuck into 1 1/2-2" pieces. &nbsp;Pat beef with a paper towel to dry, then season liberally with salt and black pepper. &nbsp;Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over HIGH heat. &nbsp;

Add beef, in a single layer, to the pot and brown on all sides. &nbsp;Be careful, as the oil may spatter. &nbsp;Remove browned beef to a plate, then repeat with remaining beef.

Lower heat to MED, then add chopped onions and garlic. &nbsp;Season with salt, and cook until softened, about 3-4 minutes. &nbsp;

Add bacon pieces and cook until browned.  Add flour and stir to combine well.  Let floured mixture cook 1 minute to remove any raw flour taste.

Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot.  Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee.

Return beef to the pot and stir. &nbsp;If needed, add enough water so that the beef and veggies are nearly fully covered.

Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.

Remove lid, add potatoes and chopped prunes, stir, then simmer UNcovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.

If needed, skim residual fat off the surface. &nbsp;Taste, and adjust salt and pepper as needed. &nbsp;Remove bay leaves and serve.

This one-pot, hearty Vegan Irish Stew is so flavourful and can be made on the stove, in an Instant Pot, or in a slow cooker. Vegan-friendly Guinness Beer gives an incredibly rich, deep flavour to the gravy and it&#039;s loaded with chunky, sweet, tender vegetables.  Make it with just veg, or add some optional vegan &quot;meat&quot; or mushrooms to make it even more satisfying and flavourful!

Vegan Irish Stew

oil (,

OPTIONAL beefless tips or portobello mushrooms

onion (, diced)

carrots (,

celery (, diced)

garlic (, minced)

all purpose flour (,

330 mls / 11 oz bottle Guinness (, or any dark stout)

potatoes

¼ head green cabbage (, shredded)

/ 960 mls vegetable stock

/ 60 mls soy sauce (, or Tamari)

salt

black pepper

tbsp sugar

x 4 inch sprigs fresh thyme (, or 1 teaspoon dried)

x 4 inch sprigs fresh rosemary (,

In a large Dutch oven or soup pot (that holds at least 6 quarts / 5.7 litres), add the oil and place over high heat.

When really hot add the beefless tips or mushrooms and sear in the pan until golden on all sides. Scoop them out and put in a bowl or on a plate and set them aside until near the end.

Turn the heat down to medium, then to the same pot (don&#039;t clean it .. we want any stuck-on residue for flavour!), add the onions, carrots and celery. You might also need to add a teeny bit more oil depending on the pan you&#039;re using. If you are not using vegan beef, seitan or mushrooms begin with this step, adding the oil and warming the pan first.

Let them sweat down and just as they are beginning to colour add the garlic.

After about 30 seconds add the flour. Stir it around so everything gets coated and let it cook out for a minute or two to remove the raw flour flavour. If you use cornstarch instead of the flour it will get a bit gloopy and weird but don&#039;t worry, once you add everything else it will be fine.

Pour in the Guinness/stout slowly, stirring as you go, then once it&#039;s all in, give it another really good stir to work out most of the lumps. Don&#039;t worry about any small lumps.

Add the rutabaga/swede, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar and herbs and give it a really good stir.

Bring slowly to a boil stirring frequently, then immediately turn down to medium-low and let it simmer uncovered, stirring occasionally until the potatoes are soft and the gravy is thick. I like to wait until the potatoes are really soft and just starting to break down before I serve. It will take about 45 to 50 minutes, but you can leave it simmering away much longer if you want to. Just turn it down to low and cover with a lid if it&#039;s going to be significantly longer.

About 10 minutes before you are going to serve, add the beefless tips/mushrooms back in and give it a stir.

If you used fresh herbs be sure to pick out the stalks before serving.

https://content.jwplatform.com/videos/jfZa7gsQ.mp4

This one-pot, hearty Vegan Irish Stew is so flavourful and can be made on the stove, in an Instant Pot, or in a slow cooker. Vegan-friendly Guinness Beer gives an incredibly rich, deep flavour to the gravy and it's loaded with chunky, sweet, tender vegetables.  Make it with just veg, or add some optional vegan meat or mushrooms to make it even more satisfying and flavourful!

Irish Stew is as hearty as it gets, Guinness included.

Irish Beef Stew

extra-virgin olive oil, divided

beef

Kosher salt

yellow onion, chopped

celery,

russet potatoes, peeled and cut into large chunks

beef broth

Guinness

parsley,

Delicious!!!  I took it to a St Patrick’s Day get-together and everyone loved it!  The only thing I added was a spoonful of beef bouillon to give it more beef flavor and I thickened it slightly (personal preference.). I’ll make it again!!!

Really good! I had to play around with flavours at the end. I would add 1/2-3/4 amount beer recommended. I also added a few glugs of Worcestershire sauce. Beautiful flavours, pairs great with baguettes!

I followed the recipe exactly and instead of carrots, used chopped zucchini and also used boneless short ribs.  Some of the zucchini dissengrated but it only made the broth zestiest and thicker.  I think this is an excellent beef stew and my new favorite.

https://streaming.hearstdigitalstudios.com/5ef553d2-3080-4bfb-9cad-d43005cf2fed/video_rover_16x9_1080p_hd_1541199827_976.mp4

You'll Want To Eat This Beef Stew All Winter Long

Irish Venison Stew with Guinness

venison

carrots

potatoes peeled & chopped

garlic

onion chopped

(14 ounces) Guinness Beer

TBS flour

salt & pepper

Cups Beef Broth

Cut venison into 2" cubes. Pat dry & sprinkle with salt & pepper.

Add olive oil to dutch oven add meat in batches & brown.

Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.

Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.

Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.

Simmer for another 30-45 minutes, meat should fall apart.

Remove leave, if sauce isn't as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)

Serve it up with some french bread or Irish soda bread

Irish Lamb Stew is an annual staple during the month of March, but it&#39;s so delicious you&#39;ll want to enjoy it all year long!

Lamb Stew (Irish Stew)

lamb

vegetable oil (divided)

onion

beef broth (divided)

butter

flour

Guiness beer

potatoes (about 1 ½ pounds)

thyme (or ½ teaspoon dried)

parsley (chopped)

Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.

Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.&nbsp;

Add about 2 tablespoons of broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.

Whisk in butter and flour. Cook for one minute. Turn heat to low. Add beer and then broth, a small amount at a time, mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.

Add lamb back and bay leaves into the pot and simmer for 90 minutes or until lamb is fork tender. Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender. 

Stir in parsley and serve with Irish Soda Bread.

https://content.jwplatform.com/videos/eNglDIbR.mp4

If you've never had it before, St. Patrick's Day is the perfect opportunity to try corned beef. A brined beef brisket is simmered with seasonings (and a bit of Guinness) until fork tender. This classic Irish staple couldn't be more delicious!

How to Cook Corned Beef

Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...

Classic Irish stew

floury potatoes,

waxy potato,

onions

thyme leaves

chives

carrot,

onion, quartered

celery stick,

bay leaf

parsley

black peppercorns,

Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.

Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)

Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.

Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.

Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.

Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Add a smoky flavor by sprinkling on a little smoked salt or Liquid Smoke just before serving.

Irish White Bean and Cabbage Stew

celery

garlic (minced)

cabbage

carrots (sliced)

pearled barley (optional or substitute with gluten-free grain)

caraway seeds

rosemary (crushed)

vegetable broth

cooked great northern beans ((2 cans, drained))

tomatoes

Crock Pot:Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop:Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Instant Pot: Using an 8-quart Instant Pot, place vegetables, seasonings, barley, and 6 cups broth into the pot, seal the cooker, and set the timer to 12 minutes at high pressure.  Once done, allow the pressure to come down naturally for 15 minutes and then quick release. Add the beans, tomatoes, parsley, salt to taste as well as extra seasonings (very important as the Instant Pot leaches out flavor of herbs.) Simmer for 15-30 minutes using the Saute setting on low.

Pure comfort for dinner with this Irish Stew!

Irish Stew

extra- virgin olive oil

lamb stew meat ((see Recipe Notes below))

carrots ((peeled &

salt & black pepper

stock

Italian parsley

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium to large Dutch oven or flameproof casserole dish. Add the lamb to the hot oil and cook until browned on all sides (a few minutes). Remove the meat from the pan and set it aside. Add the carrots and onions to the pan- stir and cook for a few minutes, seasoning to taste with salt and pepper. Return the meat to the pot, add the broth and bring to a boil. Add the potatoes and season again with salt and pepper. Place thyme sprigs on top.

Cover and bake in the oven for 1 1/2 to 2 hours, until the meat is very tender. (see tips below for alternative step here) Add chopped herbs and serve.

Prepare this traditional rich, thick Irish Stew recipe on the stovetop or in the slow cooker for a hearty and delicious comfort food dinner!

all-purpose flour

Guinness stout or dry red wine

red wine vinegar

brown sugar

kosher salt, divided

black pepper, divided

paprika

beef broth,

onions,

mushrooms

In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.

Pat lamb (or beef) dry with a paper towel.

Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the meat and toss to coat well. Remove coated meat from the bowl and discard any extra flour.

Sear meat in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the meat can brown without overcrowding.

Remove the meat from the pot and add the Guinness (or wine) and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

Add bacon and meat back to the pot, along with the tomato paste, brown sugar, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.

Cover and cook, stirring occasionally, until the meat is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; stir in parsley, and season with salt and pepper, to taste. Ladle into bowls and serve. Garnish with additional fresh parsley, if desired.

This Irish stew is a blend of tender meat, carrots and potatoes, all simmered to perfection in a savory and complex beer broth. The perfect comfort food meal for a cold night!

beef stew meat

onion (coarsely chopped)

all purpose flour

Irish stout beer

carrots (peeled, halved and cut into 1 inch pieces)

salt and pepper

Preheat the oven to 350 degrees F.

Heat the olive oil in a large pot over medium high heat. Season the beef generously with salt and pepper to taste.

Add half the beef cubes to the pot in a single layer. Cook for 3-4 minutes per side or until browned. Remove the beef from the pot and repeat with remaining meat. Remove all the browned meat from the pot.

Add the onions to the pot and cook for 5-6 minutes or until tender. Add the garlic and cook for 30 seconds.

Return the meat to the pot. Add the flour and stir to coat the meat and onions.

Add the beer, beef broth, tomato paste, potatoes, thyme and carrots to the pot. Season with salt and pepper to taste. Stir to combine and bring the pot to a simmer.

Cover the pot. Place it in the oven and bake for 2 1/2 - 3 hours or until meat and vegetables are tender. Sprinkle with parsley, then serve.

https://content.jwplatform.com/videos/LhowIsgi.mp4

Frugal, filling, and fabulously delicious, my simple vegan Irish stew is really easy to make with just a handful of staple ingredients, and is just the thing to warm you up on chilly autumn evenings!

Top 14 irish stew recipes from across the web

The most viewed irish stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Guinness Beef Stew

Vegan Irish Stew

Irish Beef Stew

Irish Venison Stew with Guinness

Lamb Stew (Irish Stew)

Classic Irish stew

Irish White Bean and Cabbage Stew

Irish Stew

Irish Stew

Irish Stew

Simple Vegan Irish Stew

Slow Cooker Irish Stew

Lamb Stew (Irish Stew)

Traditional Irish Stew (Lamb Stew)

Top 14 irish stew recipes from across the web

The most viewed irish stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Guinness Beef Stew

Vegan Irish Stew

Irish Beef Stew

Irish Venison Stew with Guinness

Lamb Stew (Irish Stew)

Classic Irish stew

Irish White Bean and Cabbage Stew

Irish Stew

Irish Stew

Irish Stew

Simple Vegan Irish Stew

Slow Cooker Irish Stew

Lamb Stew (Irish Stew)

Traditional Irish Stew (Lamb Stew)

The most viewed irish stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine