Irish Stew

Irish Stew

This hearty stew is filled with meat, potatoes and vegetables.

30 min. prep time
6 servings
545 Ratings


2 tablespoons Land O Lakes® Butter
1 pound beef stew meat, cut into 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound (3 cups) potatoes, peeled, cut into 1-inch cubes
1 large (1 1/2 cups) onion, coarsely chopped
2 medium (1 cup) carrots, peeled, sliced 1-inch
1 leek, cut in half lenghwise, cut into 1/4-inch slices
3 cloves finely chopped garlic
1 cup dark stout beer or apple juice
1 cup tomato juice
1 (14 1/2-ounce) can beef broth
1 bay leaf
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves


Melt 1 tablespoon butter in 4-quart saucepan over medium-high heat. Add stew meat; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, 5-7 minutes of until browned. Remove meat to plate; set aside.

Melt remaining 1 tablespoon butter in same pan; add potatoes, onion, carrots, leek and garlic. Cook, stirring occasionally, 5-7 minutes of until vegetables start to soften.

Return meat to pan; add 1 teaspoon salt, 1/4 teaspoon pepper and all remaining ingredients. Continue cooking 5-6 minutes or until stew comes to a boil.

Reduce heat to low. 

Cover; cook 1 1/2-2 hours or until beef is tender.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 310

Fat: 12g

Cholesterol: 60mg

Sodium: 1140mg

Carbohydrates: 30g

Dietary Fiber: 3g

Protein: 19g

Recipe #14280©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this stew twice over the 2013St. Patrick's Day weekend. Once for my knitting guild & the second time for the day itself. I made it according to the recipe with no substitutions with the exception of using apple juice instead of beer. (serving to GF & Cealics) Both times the stew was very well received. The liquid seemed to be just the right amount. I did cut my veggies & meat into smaller than 1" pieces.
2-1/2 stars. This is not a stew; its got TOO much liquid in proportion to other ingredients. When I made it, it was watery like a soup! I had to use cornstarch/water before serving to thicken it . Other stew recipes I use call for dredging the meat in seasoned flour before browning which I think helps to naturally thicken it as it cooks. On the plus side, the flavor was great, the beer made it taste fantastic. But sorry, I won't be making this again; there are too many other MUCH BETTER recipes to be found on the internet!
We love this recipe. I live in Northern Ireland and make this recipe for all of my American guests and they seem to love it too.
I currently live in Ireland and have made this recipe so many times for our American guests that come to visit. We love this recipe and of course use Guinness in it.
Loved this stew. Used a lager instead of a darker beer because that was what we had lying around, and it worked just fine. Big hit with my husband.

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