Irish Beef Stew

44 Reviews
90% 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 : 25 min Cooking : 8 h
500 calories/serving


1 kg stewing beef cubes, of about 2 cm
2/3 cup white flour (all purpose) 90 g
1/4 cup canola oil 65 mL
8 cloves garlic, minced
2 1/4 cups beef broth 560 mL
2 tbsp tomato paste 35 g
2 tbsp sugar 24 g
1 tbsp Worcestershire sauce 15 mL
1 sprig rosemary, fresh 5 g
3 bay leaf 0.4 g
2 onions, coarsely chopped 400 g
4 stalks celery, cut into 1 cm pieces 280 g
6 potatoes, peeled then cut into 1 cm pieces 1.2 kg
4 carrots, peeled then cut into 1 cm pieces 400 g
1/4 cup butter, unsalted 55 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tbsp Italian parsley, fresh, chopped 20 g

Before you start

A slow cooker is needed to make this recipe.


  1. Cut the beef into 2 cm cubes, if not already cubed, then dredge the cubes in flour. 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; mince the garlic.
  2. Heat half of the oil and butter in a large pan over medium-high heat. Add the beef cubes in batches and sauté until they are browned on all sides, about 5-6 min. Lift the meat out of the pan with a slotted spoon and transfer to the ceramic cooking pot.
  3. Heat the remaining oil and butter in the pan, then add the onion. Cook 2 min until the onion becomes translucent, then add all the other vegetables. Sauté the vegetables until they start to become golden-coloured, with occasional stirring, about 10 min.
  4. Transfer the vegetables to the ceramic cooking pot. Warm up the broth then add it to the pan to loosen any sediment. Pour the liquid into the ceramic cooking pot. Add the tomato paste, sugar, Worcestershire sauce, rosemary sprigs, and bay leaves. Season with a little salt.
  5. Cover the slow cooker with the lid and switch to 'high' or 'auto'. Cook for 1 h, then leave on 'auto' or switch to 'low' and cook for a further 6-8 h, or until the meat and vegetables are tender. Alternatively, cook on high throughout for 4-5 h.
  6. Season with pepper just before serving. Discard the bay leaves and rosemary sprig, sprinkle with the chopped parsley, then serve.


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

Nutrition Facts Table

per 1 serving (400 g)


% Daily Value




19 g

30 %

Saturated 6.9 g
+ Trans 0.6 g

38 %


90 mg


320 mg

13 %


48 g

16 %


5 g

21 %


8 g

Net Carbs

43 g


35 g

Vitamin A

73 %

Vitamin C

44 %


6 %


32 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Source of  :
Calcium, Vitamin D
Low  :
Saturated Fat, Sodium


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

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44 Reviews (43 with rating only) 90% would make this recipe again

My Notes

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  • 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

Top Reviews

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april 05, 2009 | I would make this recipe again

This was really good, not a super quick to make slow cooker recipe, but definitely a tasty one.

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