Tender pieces of beef, creamy potatoes, and slightly sweet carrots are the backbone of this delicious Irish Beef stew. Tarragon and stout beer give it a wonderful hearty flavor. This stew is easy to make and the perfect filling meal on a cold winter evening.
St. Patrick’s Day is around the corner and it is time to plan our traditional family meal; Irish Stew and Irish Soda Bread. My husband is half Irish, so I honor his heritage by making this meal on St. Patrick’s Day. The stew is also perfect to eat anytime during the winter because it warms you up on a cold day.
Is this an Authentic Irish Beef Stew Recipe?
I often wonder if the stew I make is authentic. When I visited Ireland, I discovered that my fears were unfounded. I ate several types of stew in Dublin and they tasted similar to this recipe. Whew!
The tarragon is what gives it the distinctive Irish Stew taste. My favorite stew in Dublin was at The Hairy Lemon, It was served with brown bread which is a dense, slightly sweet bread and is a nice accompaniment to the stew. The creamy Irish butter was perfect on the brown bread.
Ingredients for Irish Beef Stew
- Beef– The Irish use lamb to make stew. However, I prefer making it with beef because it is less expensive and I am not a fan of lamb. The stew is amazing without the lamb. If you like lamb, you can make it with lamb or use a combination of lamb and beef to keep the price reasonable. Note: The recipe calls for sirloin beef. However, I also make it with stew meat (chuck). If you use stew meat you will need to cook the stew an additional hour. Therefore, cook the stew 1 1/2 hours before adding the carrots, potatoes, and tarragon.
- Carrots-sliced raw carrots are the best for this stew. Note: You do not need to peel the carrots just be sure to wash them. You could use frozen sliced carrots however I feel fresh carrots taste better.
- Potatoes-I recommend using yellow boiling potatoes. Yukon Gold potatoes are delicious for this recipe.
- Tarragon-this dried herb is essential for this dish. It gives the stew a classic taste. If you (like me) are not a fan of tarragon, use half the amount and taste the stew. If you like the taste and the entire amount. However, do not leave it out of the recipe because it gives the stew a unique and delicious flavor.
- Stout beer-I recommend using Guinness Stout beer. It is a dark Irish stout that originates from the famous Guinness brewery in Ireland-. It is an essential ingredient in the stew.
- Beef broth-I recommend using beef broth that comes in a box. My favorite brand is Pacific Foods.
How to make the stew
- Brown beef cubes in oil.
- Add onions, garlic, bay leaf, beef broth, stout beer, salt, pepper, and water. Simmer 30 minutes.
- Add carrots, potatoes and tarragon, cover and simmer 30 minutes or until the potatoes are tender.
- Make a slurry by combining the water and flour.
- Add slurry to the stew. Cook about 5 minutes or until the stew has thickened.
Serve the stew in your favorite soup bowls! Tell your smart speaker to play traditional Irish folk music and imagine being in Ireland in an Irish pub. Enjoy!
On St. Patrick’s Day, I make Shamrocks from puff pastry. I use store-bought puff pastry and cut shamrocks from the dough and then bake them. My boys love the flaky texture of the Shamrocks. They look cute on top of the stew and they are the perfect finishing touch on St. Patrick’s Day.
How to make Puff Pastry Shamrocks for Irish Beef Stew
- Cut out puff pastry with a 3″ shamrock cookie cutter.
- Place shamrocks on the cookie sheet.
- Bake at 400°F oven for about 5-8 minutes until lightly browned.
Irish Stew Leftovers
Store leftovers covered in the refrigerator for up to 5 days. The stew can also be frozen up to one month.
How to reheat leftovers
Heat leftovers in the microwave, in a saucepan on the stove or in a pan in the oven. Heat to 165°F.
I hope you try this recipe! Give it a rating and please comment below. I love hearing from you!Print
Traditional Irish Stew made with beef.
- 2 pounds beef sirloin, boneless, lean cut into 1” cubes
- 1 tbsp olive oil
- 1 3/4 cup onions, chopped
- 1 clove garlic, minced
- 2 each bay leaves
- 8 ounces beef broth
- 3/4 cup stout beer
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup water
- 1 cup sliced (1/4 “) carrots
- 1/2 pound new potatoes, cut in 3/4″ cubes
- 1–2 tsp dried tarragon
- 2 tbsp flour, all purpose
- 4 tbsp water
Puff Pastry Shamrocks
- 1/2 pkg frozen puff pastry, thawed
Irish Beef Stew
- Heat the olive oil in a Dutch oven over medium heat. Add cubed meat and brown meat on all sides. You might have to do this in two batches.
- Add the onion, garlic, bay leaves, beef broth, stout beer, salt, pepper, and water. Bring to a boil. Cover. Lower the heat so the mixture is simmering. Cook for about 30 minutes.
- Add carrots, potatoes, and tarragon. Cover and simmer for 30 minutes. Remove the bay leaves.
- Combine the flour and 4 tablespoons water. Stir the mixture until there are no lumps. Add the mixture slowly to the stew stirring constantly.
- Cook for about 5 minutes until the stew is thick.
Shamrock Shaped Puff Pastry
- Preheat oven to 400° F.
- Thaw the pastry dough according to the instructions on the package.
- Using a shamrock cookie cutter, cut out shamrocks and place them on an ungreased cookie sheet. I used a 3″ cookie cutter but you can also use a 5″. If you do not have a shamrock cookie cutter, cut out other shapes or use a biscuit cutter and cut out circles.
- Bake about 5-8 minutes until lightly brown.
- Spoon stew into bowls and top with the shamrock puff pastry.
This recipe is adapted from a Southern Living recipe.
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