This recipe is designed to be inexpensive while still tasting good. My family would usually eat stew once per week. This is a recipe I developed myself over time, it reminds me of eating supper on Sunday night with my family. This is an adaptation of Irish stew made with lamb. In Ireland lamb was cheap, and in Canada beef is much cheaper than lamb. I'm aware of a French Canadian version that uses pork. Serve with bread.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut any excess fat from the beef, reserving about 2 tablespoons of fat. Place the fat into a large pot over low heat, and cook, stirring occasionally, until the liquid fat renders out, about 15 minutes. Remove and discard any solid bits that remain.

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  • Place the beef into the hot melted beef fat, and brown on all sides over medium heat, stirring often, about 10 minutes. Cook until nearly all the beef juices have evaporated and begun to brown. Stir in the onion, and cook and stir until the onion starts to become translucent, about 2 minutes. Stir in potatoes, carrots, and turnip, and sprinkle on the flour in several batches, cooking and stirring to coat the ingredients with flour. Stir in the garlic, and cook and stir the meat and vegetables for about 2 minutes to remove any raw flour taste.

  • In a saucepan over medium-low heat, mix the beef stock and vegetable stock together, and heat until hot but not boiling. Pour the stock mixture, Irish stout beer, barley, thyme, bay leaves, salt, and pepper over the beef and vegetables and stir to dissolve any brown flavor bits from the bottom of the pot. Bring the stew to a boil, reduce heat, cover the pot, and simmer until the meat is very tender, about 2 hours. Stir every 30 minutes, and check seasoning after 1 hour of cooking time. The cover can be removed in the last 30 minutes if you want a thicker stew.

Cook's Notes

For beef fat, substitute 2 tablespoons of bacon drippings or olive oil. Instead of barley, substitute dry vegetable soup mix (split peas, lentils, and beans). Do not substitute wine or lager for Irish stout beer; use 1 1/2 cups of additional vegetable stock instead.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

363 calories; 8.3 g total fat; 67 mg cholesterol; 293 mg sodium. 38.9 g carbohydrates; 29.5 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2010
This is a wonderful stew. It is worth the extra trouble of going finding the beer. It has a flavor that only alcohol can do for a dish. Will make again. Read More
(20)

Most helpful critical review

Rating: 3 stars
03/15/2010
Hearty and healthy but oh-so-bland. Read More
(13)
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/15/2010
This is a wonderful stew. It is worth the extra trouble of going finding the beer. It has a flavor that only alcohol can do for a dish. Will make again. Read More
(20)
Rating: 5 stars
03/15/2010
This is a wonderful stew. It is worth the extra trouble of going finding the beer. It has a flavor that only alcohol can do for a dish. Will make again. Read More
(20)
Rating: 3 stars
03/15/2010
Hearty and healthy but oh-so-bland. Read More
(13)
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Rating: 4 stars
03/15/2010
If you like the taste of dark beer this recipe is for you. Read More
(11)
Rating: 5 stars
03/01/2011
Best Irish stew with Guinness beer I've eaten. I made this for a ski party and it was a hit with everyone. It had rich hearty taste. I would recommend it. Read More
(10)
Rating: 4 stars
03/11/2011
This recipe is almost identical to the stew my Irish mother served in Montreal about once a week. Myself and all of my siblings still make it at least twice a month. Note when we cook veggies throughout the week we save the cooking water in a "stew pot" which is kept in the freezer. When the pot is full of veggie stock it's time to make this stew. Read More
(9)
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Rating: 5 stars
03/18/2013
I was able to use a nice hunk of leftover roast beef for this which was already seasoned so I didn't need the additional s&p. Didn't have the turnip so omitted it and I also only had Guinness Black Lager on hand so used that and it turned out great!! This will become my go-to beef stew from now on - better than at the Irish pub! Read More
(2)
Rating: 5 stars
02/24/2013
Didn't use veggie stock used water and a bullion cube (what I had on hand). I used a regular dark lager (also on hand) and put it all in the crockpot on low. Exactly how I like my stew! Read More
(2)
Rating: 5 stars
12/06/2014
My family loved this stew! I didn't have the turnips but it turned out great without. Followed the recipe and it was perfect. Thank you for sharing! Read More
(1)
Rating: 5 stars
11/03/2015
Great simple recipe. Cooking the stew meat until the liquid evaporates helps the meat become very tender. Don't skip this step. Following the recipe with no substitutes turns out perfect. However It's really easy to modify the ingredients according to taste or depending on what vegetables you have on hand. Read More