The national dish of Ireland is none other than the renowned Irish stew. It is a comforting and hearty meal that can be found on the menu of every restaurant in Dublin. During my visit, I found myself ordering it at least twice. This is because I knew that this delightful dish is a rare treasure. Also, I wouldn’t easily encounter again unless I returned to that beautiful country. WHAT IS IRELANDʼS NATIONAL DISH? – The Irish Parlor

How is this Irish Beef Stew different from the traditional?

Traditionally, Irish stew is prepared with mutton, which I had the unique opportunity to taste during my time there. It was my first and only experience with mutton—not because I disliked it, but due to its limited availability back home in Wisconsin. Here in the Dairy State, however, we are fortunate to enjoy ample fresh beef sourced from local butchers. Just as Ireland boasts sprawling pastures filled with sheep, Wisconsin is vibrant with farms dedicated to raising hearty cattle.

A standout ingredient that elevates any Irish stew is Guinness Extra Stout®. The addition of this rich, dark beer imparts a profound depth to the thick, gravy-like broth. It not only sweetens the carrots and peas but also tenderizes the meat, creating a symphony of flavors that melt in your mouth. While not all variations of Irish stew incorporate beer, I firmly believe that it adds a unique and special richness that makes the dish all the more memorable.

Though the recipe I’m about to share differs from the traditional Irish version, my take on Irish beef stew is thick, hearty, and deeply satisfying. It’s a perfect dish to warm you from the inside out on a chilly winter day. Enjoyed alongside a slice of freshly baked Irish soda bread, this stew transports me back to my week spent in that enchanting, quaint country.

Irish Beef Stew Preparation, Servings and Storage

This recipe for Irish beef stew is simple to prepare, though it does require a long, slow simmer—approximately four hours. This extended cooking time is essential for tenderizing the beef and allowing the flavors to meld together. The result is a meal bursting with taste. The recipe yields a generous eight servings, perfect for families or gatherings. Any leftover stew can be stored in an airtight container in the refrigerator for up to five days, allowing you to savor the warmth of Ireland even after your meal has ended.

Here are some other hearty beef recipes:

Beef and Gnocchi Soup

Vegetable Beef Soup

Irish Beef Stew

Discover the secrets of making authentic Irish beef stew. Enjoy a hearty meal inspired by Ireland's national dish.

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Prep Time 10

Cook Time 4

Course dinner

Cuisine irish

Servings servings

Calories 300 kcal

Equipment

dutch oven

Ingredients

1 tbsp Olive oil
3 lbs Beef bottom round roast
2 tbsp All purpose flour
1 tsp Sea salt
1/2 tsp Black pepper
2 tbsp Butter
1 cup Yellow onions, diced
3 cloves Garlic
1 cup Carrots, sliced
1 cup Celery, sliced
3 tbsp All purpose flour
1 pint Guinness Extra Stout
4 cups Beef broth
1/4 cup Tomato paste
1 tsp Thyme, dried
1 sprig Rosemary (fresh)
1 Bay leaf
1 tsp Sea Salt
1 tsp Black pepper
1 cup Peas, frozen

Instructions

Begin by cutting the roast into approximately 2 inch pieces.
Heat a Dutch oven over medium heat and add the olive oil.
In a mixing bowl, combine flour, salt, and pepper.
Place the beef chunks into the dry ingredients to cover all surfaces with a light coating.
Sear the beef in the hot skillet. Do not overcrowd the pot to prevent steaming rather than searing. Once the beef chunks are seared, remove them and place on a clean bowl. Tent the bowl with foil to prevent moisture loss from the meat.
Melt the butter in the Dutch oven and add onions, garlic, celery, and carrots.
Sauté the vegetables for about 5 minutes or until the onions are slightly golden and tender.
Stir in the flour and continue cooking for 1-2 minutes.
Pour in the entire pint of Guinness Extra Stout into the Dutch oven and scrape the bottom to try to incorporate any brown bits into the mix.
Carefully to prevent splattering, return the beef chunks and juices from the bowl into the Dutch oven.
Add the beef broth and tomato paste and stir to combine.
Add the thyme, rosemary, bay leaf, salt and pepper.
Cover the Dutch oven, reduce the heat to low, and simmer for 2-2½ hours. Stir every half hour.
Remove the cover, add the peas, stir, and continue to simmer uncovered for 45 minutes to 1 hour longer.
Serve this thick, tender stew in a large bowl with a warm slice of Irish soda bread.

Nutrition

Serving: 1cupCalories: 300kcal

Keyword soup

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