Irish Beef Stew

149 Reviews
98% would make this recipe again

The original Irish Stew consists of neck of mutton, almost as much potato as meat, and sliced onions arranged in layers and stewed. I make this beef version exactly as it was passed on to me by my mum.

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Preparation : 20 min Cooking : 1 h 40 min
530 calories/serving

Ingredients

750 g stewing beef cubes, of about 2 cm
1/2 cup white flour (all purpose) 65 g
1/4 cup canola oil 65 mL
6 cloves garlic, minced
4 cups beef broth 1 L
3 tbsp tomato paste 55 g
1 1/2 tbsp sugar 18 g
1 1/2 tbsp Worcestershire sauce 23 mL
1 sprig rosemary, fresh 5 g
3 bay leaf 0.4 g
1 1/2 onions, coarsely chopped 300 g
3 stalks celery, cut into 1 cm pieces 220 g
4 1/2 potatoes, peeled then cut into 1 cm pieces 900 g
3 carrots, peeled then cut into 1 cm pieces 300 g
3 tbsp butter, unsalted 40 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 tbsp Italian parsley, fresh, chopped 16 g

Method

  1. Cut the beef into 2 cm cubes, if not already cubed, then dredge the cubes in flour.
  2. Heat the oil in a large pot over medium-high heat. Add the beef cubes and sauté until they are browned on all sides, about 5-6 min. Mince the garlic, then add it to the pot. Add the broth, tomato paste, sugar, Worcestershire sauce, rosemary sprig(s), and bay leaves. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low, cover and simmer 1 h, stirring occasionally.
  3. Meanwhile, prepare the vegetables : coarsely chop the onions; cut the celery stalks into 1 cm pieces; peel the potatoes and carrots, then cut them into 1 cm pieces.
  4. Melt the butter in another large pot over medium heat. Add the vegetables and sauté until they are golden, about 20 min, with occasional stirring. Add the vegetables to the beef stew. Continue to simmer, uncovered, until the beef and vegetables are very tender, about 40 min. Season with salt and pepper. Discard the bay leaves and rosemary sprig(s), sprinkle with the chopped parsley, then serve.
(*) If the stew is too liquid, remove some of the excess broth and serve it separately as a soup.

Observations

This stew can be prepared a few days in advance and brought to a simmer before serving.

Nutrition Facts Table

per 1 serving (490 g)

Amount

% Daily Value

Calories

530

Fat

21 g

33 %

Saturated 7.2 g
+ Trans 0.7 g

39 %

Cholesterol

90 mg

Sodium

600 mg

25 %

Carbohydrate

49 g

16 %

Fibre

5 g

22 %

Sugars

9 g

Net Carbs

44 g

Protein

36 g

Vitamin A

85 %

Vitamin C

46 %

Calcium

7 %

Iron

35 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2
Meat and Alternatives 3 ½
Fats 4
Other Foods 0
More info
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Reviews

149 Reviews (143 with rating only) 98% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Braise/Stew | Irish

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Pretty easy, tastes good! Nice and hearty.

Useful 0
Anonyme
october 20, 2021

This didn't turn out that great for me. Too much fat, too little flavor... there are other, better beef stews on this website.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Yummy stew and it taste even better the next day. Perfect thick broth and tender meat. Will make again for sure.

Useful 0

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