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Irish Stew Recipe
by Phuong Mai

Irish Stew

A basic traditional Irish stew. Simple to make. The ingredients list may seem daunting, but if you've got most of the basics in the home already, the rest should be easy.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Ireland Irish
Cook time: Servings: 6 bowls

Goes Well With: baguette

Wine and Drink Pairings: guinness, red wine


  • 1 pound chuck/stewing beef
  • 1 large russet potato, or 2 medium potatoes
  • 3 medium sized carrots
  • 1 small white onion
  • 1 clove garlic
  • 1/2 cup frozen peas
  • 1 12-ounce bottle of Guinness
  • 1/2 cup dry red wine
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons worcestershire sauce
  • 2 teaspoons HP sauce or A1 sauce
  • 1 teaspoon dried parsley
  • 2 bay leaves


1. Start by chopping all the vegetables first. Peel and chop carrots into 1/2" pieces; chop potatoes into 3/4"-1" pieces; roughly chop onion; mince garlic.
2. Trim excess fat off the beef and cut into 1" cubes.
3. Preheat the oven to 300 degrees F.
4. On the stove top, heat a tablespoon of vegetable oil in a dutch oven over medium-high. Brown the beef in two batches, allowing the outside to sear and and develop a deep brown color. After each batch has finished, remove from pot and set aside.
5. Turn heat down to medium, and heat another tablespoon over vegetable oil. Add onions and garlic, and cook until the onion is translucent, about 2 minutes. Add carrots, potatoes, and the beef to the pot. Stir to evenly distribute and heat the ingredients through. Add peas on top.
6. Add liquid ingredients--Guinness, wine, vinegar, worcestershire sauce, and HP sauce. Liquid should just barely cover the solid ingredients. Stir and season with parsley, bay leaves, salt and pepper (about one tablespoon of each to start).
7. Bring stew to a boil by turning up the heat to medium-high. Adjust for taste before putting on the lid and sticking in the oven.
8. Cook in the oven for at least 2 hours. Beef is cooked through at this point, and is quite tender, but with additional cooking time (3 or 4 hours total), the beef falls apart more easily. Serve hot with hearty crusty bread on the side.