Classic Irish Stew

recipe by Makinze Gore for Delish

Traditionally, an Irish stew is made with lamb, but making it with beef works too.

bunch of carrotsPotatoes Farmers Market Broad RippleIngredients:

  • 3 tbsp. extra-virgin olive oil, divided
  • 2 lb. lamb or beef chuck stew meat, cubed into 1″ pieces
  • salt
  • Freshly ground black pepper
  • onion, chopped
  • 2 medium carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and cut into large chunks
  • 4 c. low-sodium beef broth
  • 1 (16-oz.) bottle Guinness (or comparable beer)
  • 2 tsp. fresh thyme
  • Freshly chopped parsley, for serving


  1. In a large dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In same pot add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant 1 minute.
  3. Add beef back to dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
  4. Garnish with parsley before serving. Makes 6 servings.

*Consider using one of Liter House’s beers like the dark and creamy Dunkelweizen or the malty and flavorful Flying Horse kolsch. Serve with a green salad and good rustic bread and you’ve got yourself a meal!

May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.

Happy St. Patrick’s Day!

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