I spent a week in Ireland and fell in love with the food there! I have been trying to recreate the stew I had while there. This is close. Serve over mashed potatoes. Next is the brown bread...


Recipe Summary

35 mins
2 hrs 45 mins
3 hrs 20 mins
8 servings


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


Instructions Checklist
  • Place bacon in a heavy Dutch oven or enameled cast iron pot. Fry over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-sized pieces when cool enough to handle. Leave bacon grease in the pot.

  • Mix flour, salt, and pepper together in a small bowl. Toss beef in flour mixture to coat.

  • Add 1 tablespoon oil to the bacon grease and heat over medium-high. Add 1/2 of the beef; cook and stir until brown, 5 to 7 minutes. Remove to a plate. Add second 1/2 of beef and repeat with remaining oil. Set beef aside.

  • Saute onions and garlic in the pot with beef drippings, 5 to 7 minutes. Add beer, tomato sauce, carrots, celery, sugar, and thyme. Add beef and bacon, and enough beef broth to cover; bring to a boil.

  • Reduce heat to low, cover, and simmer until beef is tender, about 2 hours. Uncover, raise heat to medium-high, and boil to thicken, about 15 minutes.

Nutrition Facts

447 calories; protein 46.8g; carbohydrates 20.4g; fat 17.4g; cholesterol 111.2mg; sodium 1200.5mg. Full Nutrition