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Irish Beef Stew

   

Irish Beef Stew Recipe

Irish Beef Stew Recipe

Anytime you need to thicken the stew, add flour. If the stew is too dry, you can add more beef broth or hot water. For a step-by-step photo guide, check out my basic beef stew recipe. The steps are pretty much similar, with the addition of Stout and tomatoes in this version.

Serves: 4-6

Prep Time: 15 mins

Cook Time: 1 hr 30 mins

Ingredients

  • 700g beef cubes (I use chunk tender cut which is inexpensive and perfect for stewing)
  • olive oil
  • 4 stalks celery diced
  • 1 large onion diced
  • 1 glass red wine
  • 1 tbsp plain flour
  • 1.5 cups beef stock (you can use beef stock cube)
  • 1 can (320ml) Guinness Stout
  • 1 mini can (170g) tomato paste
  • 4 carrots peeled and cut to chunks
  • 3 dried bay leaves
  • 1/2 tbsp black peppercorns slightly crushed
  • 1/2 tbsp dried herbs de provence (such as Italian seasoning or herbs de provence)
  • 1 garlic bulb separated into cloves and peeled
  • 250 portebello/button mushrooms cut roughly
  • 200g berastagi potatoes (or any hard potatoes) peeled and cut to chunks
  • 1.5 tbsp Worcester (Worcestershire) sauce
  • 1 can stewed tomatoes (411g)
  • salt and freshly cracked black pepper to taste

Tools

  • Dutch oven or oven-safe casserole, at least 3-litre capacity
  • Kitchen tongs
  • Silicon oven gloves (for taking the hot casserole in and out of the oven)

Directions

  1. Season the beef cubes with some salt and black pepper. Grease Dutch oven with olive oil. When the oil is heated, brown beef cubes in batches, taking care not to overcrowd the meat in the casserole. When the beef browns on one side, turn over with kitchen tongs to brown on the other side. Repeat until all the beef cubes are browned. Do not discard the brown bits or juices collected in the casserole.
  2. Add 1 tbsp olive oil to the casserole. Then add diced celery and onions and ‘sweat’ them on medium low heat (about 3 -5 minutes). You will see them turning brown from soaking the juices left in the casserole.
  3. Pour a glass of red wine into the casserole and cook the celery and onions until the alcohol has evaporated, and you smell the nice aroma of the wine.
  4. Stir in flour and cook for one minute more to thicken the mixture.
  5. Add beef stock and stout. When the stew comes to a simmer, add the previously browned beef , tomato paste, carrots, bay leaves, peppercorns, herbs, garlic, mushrooms, potatoes and Worcester sauce.
  6. Once the ingredients come to a simmer, off the stove. Cover the Dutch oven or casserole with lid and transfer to an oven. Bake the casserole at 180°C (356°F) for 1 hour.
  7. Add the can of stewed tomatoes and stir thoroughly.
  8. Cover with lid and bake for another 20 minutes, or until the beef is tender. Season with salt and black pepper, if needed. Serve with bread or rice.
                                           

Leave a Comment





58 Responses to “Irish Beef Stew”

1 3 4 5
  1. beachlover — March 21, 2011 @ 11:23 am

    look like a great recipe!! I must make this one day!!

    Reply

  2. Sharon Tan — March 23, 2011 @ 9:51 am

    Can I use slow cooker for this dish?

    Reply

    • wiffy replied: — March 23rd, 2011 @ 10:59 am

      Hi Sharon, I have not tried using a slow cooker but I think it will work :)

      Reply

  3. Missy — March 23, 2011 @ 10:36 am

    Wow, will definitely try this ! My oven is too small to fit in a pot – can I just cook this on the stove instead of oven ? . Also, any substitute for the alcoholic liquids here ? Want to cook this for the kids; not sure if they can consume the stout & wine….

    Reply

    • wiffy replied: — March 23rd, 2011 @ 11:00 am

      Hi Missy, yes you can cook it on a stove top but make sure you stir thoroughly and frequently so that the stew is well mixed (if not the bottom may be burnt). No substitution for the alcohol I know of, you can simply omit it.

      Reply

  4. Julia — April 30, 2011 @ 1:59 pm

    This recipe rocks! Followed the recipe step by step. Its easy and it tastes great! I used chuck tender, but the beef is still a bit tough though … wonder how to get the beef to be more tender…

    Reply

  5. yvonne — April 24, 2012 @ 11:57 am

    Can i replace stewed tomatoes with fresh tomatoes? Can i omit the red wine?

    Reply

    • wiffy replied: — April 24th, 2012 @ 12:09 pm

      yes you can, for both.

      Reply

  6. gummymum — May 2, 2012 @ 2:55 am

    hi, just made this tonight with rave reviews from hub and family. thanks for the fab recipes! just want to ask, did you lightly deep fry your potatoes beforehand because i find that mine always get so mashed up at the end of the cooking that it is totally dissolved in the stew. Same goes for my curries…. Or has it got to do with the type of potatoes we need to buy?

    Reply

    • wiffy replied: — May 2nd, 2012 @ 2:59 pm

      Hi, no I did not deep fry the potatoes before hand. Did you use russet potatoes? Those are softer and you should add them slightly later. I used berastagi potatoes as recommended in the recipe because they are harder and more ideal for stews.

      Reply

      • gummymum replied: — May 2nd, 2012 @ 5:57 pm

        not sure what was the type of potatoes…. ok will try to look for berastagi potatoes next time! thanks for the advice!

  7. yvonne — May 4, 2012 @ 4:13 pm

    Hi, i would like to try your fabulous stew this weekend. Just 1 question….what is the substitute for Worcester sauce? I seldom use this sauce & would not want to buy one bottle just to cook this stew.

    Reply

    • wiffy replied: — May 4th, 2012 @ 6:44 pm

      Hi, the worcester sauce is tangy and flavourful, goes well with beef. But you may omit it if you like, no need to substitute.

      Reply

  8. Gene — February 7, 2013 @ 3:00 pm

    Have tried making both your Irish Beef Stew and regular beef stew and I have to let you know that they are both wonderful recipes! :)

    Though my wife DID find the Irish stew a little on the bitter side I guess due to the stout which I suppose can be reduced slightly.. hah..

    But thanks for these!

    Reply

  9. Cherie — March 13, 2013 @ 2:58 pm

    Hi, I’ve been following your blog for a while and I really enjoy reading your recipes. For this Irish beef stew, can I cook with the pressure cooker ?

    Reply

    • wiffy replied: — March 14th, 2013 @ 4:17 pm

      Hi, I’m not familiar with using pressure cooker, but I’m sure you can!

      Reply

      • Cherie replied: — March 18th, 2013 @ 5:41 pm

        Hi Wiffy

        Thanks for your reply. Will try to cook with the pressure cooker and update you :-)

  10. Amy Lim — April 7, 2013 @ 11:33 pm

    Hi Can I use the slow cooker for the above recipe?

    Thanks

    Reply

    • wiffy replied: — April 18th, 2013 @ 8:39 pm

      Yes, definitely can, just leave it in the slow cooker until the meat is tender.

      Reply

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