• The Wandering Foodie Travel

St Patrick's Day Meal

Irish Stew


  • 2 tbsp olive oil

  • ▢2.5 lb / 1.25 kg beef chuck or any other slow cooking beef (no bone)

  • ▢3/4 tsp each salt and black pepper

  • ▢3 garlic cloves , minced

  • ▢2 onions , chopped (brown, white or yellow)

  • ▢6 oz / 180g bacon , speck or pancetta, diced

  • ▢3 tbsp flour

  • ▢440ml / 14.9 oz Guinness Beer

  • ▢4 tbsp tomato paste

  • ▢3 cups (750 ml) beef or chicken stock/broth

  • ▢3 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces

  • ▢2 large celery stalks , cut into 2cm / 1" pieces

  • ▢2 bay leaves

  • ▢3 sprigs thyme (or sub with 1 tsp dried thyme leaves)


  • Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.

  • Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

  • Lower heat to medium. If the pot is looking dry, add oil.

  • Cook garlic and onion for 3 minutes until softening, then add bacon.

  • Cook until bacon is browned, then stir through carrot and celery.

  • Add flour, and stir for 1 minute to cook off the flour.

  • Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

  • Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.

  • Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

  • Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with fresh soda bread-recipe below :)

Irish Stew-Pictures by Snaphappy Photography, Kim Mortimer

Soda Bread

Fun Fact: Did you know the cross on the top of the bread is to let the fairies out?

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