The Best Irish Beef Stew Recipes

IRISH BEEF STEW

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

THE BEST IRISH BEEF STEW

Steps:

• In a large stock pot heat oil on medium high heat and brown seasoned meat in batches in a single layer until browned on all sides. Remove from pot and set aside.In same stock pot over medium high heat add bacon and brown, stirring frequently. Add in onions, garlic, and flour, stir to combine and cook for one minute.Add in Guinness, beef stock, tomato paste, carrots, celery, bay leaves, thyme, balsamic vinegar, sugar, and beef. Bring to a boil, then turn down to simmer COVERED for 2 hours.Remove lid and add potatoes, let cook 40 more minutes UNCOVERED and simmering.Remove bay leaves and garnish with fresh parsley and thyme. Season with garlic salt and pepper if desired. Serve warm.

IRISH BEEF STEW

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

THE BEST IRISH STEW EVER

Steps:

• In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
• Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
• Take out meat and set aside(leave juices in pan).
• Add onions and saute until done(about 8 min.).
• Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
• Add vegetables and simmer until done.