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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!
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Irish Beef Stew
5 from 1 vote


  • 1 Tbsp olive oil
  • 1 1/2 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


  • 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.
Recipe by Jennifer Meyering