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Irish Beef Stew

2 hours 15 minutes
6 servings

Irish beef stew, slow cooked and made with carrots and peas. Serve over your favorite mashed potatoes and you have a great comfort meal!

Irish Beef Stew
Irish beef stew, slow cooked and made with carrots and peas. Serve over your favorite mashed potatoes and you have a great comfort meal!
Irish Beef Stew

There is nothing better than a big bowl of stew. Even if it is spring.

Spring in Michigan is really hit-or-miss and some days it’s cold and about 30-40 degrees and some day’s it’s 70+ degrees outside.

So on the cold days, I still like to make some comfort food and cozy on the couch with my favorite shows and a big bowl of soup, stew, or chili. Who doesn’t?

Irish Beef Stew

Recently, this bowl of stew just hit the spot. I took my daughter to school and it was snow flurrying outside.. seriously.

It’s the middle of April.

Irish Beef Stew

So this is what I ended up making for an early dinner.

We served it over a bed of my homemade mashed potatoes (I’ll have to post the recipe eventually) and it was definitely what was needed on that crazy-snowy-chilly-day.

Irish Beef Stew

Irish Beef Stew

5 from 2 votes
Irish beef stew, slow cooked and made with carrots and peas. Serve over your favorite mashed potatoes and you have a great comfort meal!
Yield 6 servings
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 ½ lbs stew meat
  • 2 cloves garlic minced
  • 1 yellow onion diced
  • 2 carrots peeled and sliced
  • 2 Tbsp tomato paste
  • 2 cups beef broth
  • 1 (12 oz) bottle dark stout beer
  • 2 Tbsp dried parsley
  • 1 tsp dried thyme
  • 4 Tbsp unsalted butter melted
  • 2 Tbsp all-purpose flour
  • 1 cup peas

Instructions
 

  • Heat olive oil in large stock pot over medium-high heat. Season cubed beef with salt and pepper and add to stockpot, cooking until evenly browned, about 2-3 minutes.
  • Add carrot, garlic, and onion and cook until tender and onion is translucent.
  • Add tomato paste and stir until combined. Whisk in beef broth, beer, parsley and thyme. Bring to boil, reduce heat, cover and simmer until beef is tender, about 90 minutes.
  • In small bowl, combine melted butter and flour. Add mixture to stockpot until thickened then add peas and cook until heated through, about 3-4 minutes.
  • Serve immediately either plain or over mashed potatoes.
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