Irish beef stew with tender pieces of meat, creamy potatoes, and sweet carrots flavored with tarragon and stout beer. A family favorite!
- 2 pounds beef sirloin, boneless, lean cut into 1" cubes
- 1 tbsp olive oil
- 1 3/4 cup onions, chopped
- 1 clove garlic, minced
- 2 each bay leaves
- 8 ounces beef broth
- 3/4 cup stout beer
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup water
- 1 cup sliced (1/4 ") carrots
- 1/2 pound new potatoes, cut in 3/4" cubes
- 1-2 tsp dried tarragon
- 2 tbsp flour, all purpose
- 4 tbsp water
Puff Pastry Shamrocks
- 1/2 pkg frozen puff pastry, thawed
Irish Beef Stew
- Heat the olive oil in a Dutch oven over medium heat. Add cubed meat and brown meat on all sides. You might have to do this in two batches.
- Add the onion, garlic, bay leaves, beef broth, stout beer, salt, pepper, and water. Bring to a boil. Cover. Lower the heat so the mixture is simmering. Cook for about 30 minutes.
- Add carrots, potatoes, and tarragon. Cover and simmer for 30 minutes. Remove the bay leaves.
- Combine the flour and 4 tablespoons water. Stir the mixture until there are no lumps. Add the mixture slowly to the stew stirring constantly.
- Cook for about 5 minutes until the stew is thick.
Shamrock Shaped Puff Pastry
- Preheat oven to 400° F.
- Thaw the pastry dough according to the instructions on the package.
- Using a shamrock cookie cutter, cut out shamrocks and place them on an ungreased cookie sheet. I used a 3" cookie cutter but you can also use a 5". If you do not have a shamrock cookie cutter, cut out other shapes or use a biscuit cutter and cut out circles.
- Bake about 5-8 minutes until lightly brown.
- Spoon stew into bowls and top with the shamrock puff pastry.
This recipe is adapted from a Southern Living recipe.
Keywords: Irish beef stew, beef stew