Can a different beef be substituted for the Guinness Stout?

Any dark beer works in the recipe. Avoid using a light-colored beer because it won't add the same flavor.

Do the potatoes have to be peeled?

It is not necessary to peel yellow or Yukon Gold potatoes.

Can this recipe be made in a slow cooker?

Yes, brown the meat and saute the onions before placing them in the slow cooker.

How can I use leftover tarragon?

Tarragon is delicious in a chicken salad or sauce served with chicken. It is also a delicious salad dressing made with white wine vinegar (3 tablespoons), olive oil (1/2 cup), and Dijon mustard 1 tablespoon).

Can I substitute chicken broth for beef broth?

Yes, you can substitute chicken broth for beef broth in a pinch.

Would baking potatoes work in this recipe?

No, baking potatoes would fall apart during cooking. Be sure to use boiling potatoes.

The Best Irish Stew made with Beef

Name: Easy Irish Beef Stew
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Irish
Ingredients: 2 pounds beef sirloin, boneless, lean, cut into 1-inch cubes or boneless beef chuck roast (see note); 1 tablespoon olive oil; 1 3/4 cups onions, diced; 1 clove garlic, minced; 2 each bay leaves; 2 cups beef broth; 3/4 cup Guinness Stout beer; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup sliced (1/2 inch) carrots, (about 5 carrots); 1/2 pound yellow potatoes, cut into 3/4 inch cubes; 1-2 teaspoons dried tarragon; 2 tablespoons flour, all-purpose; 4 tablespoons water, beef broth or stout beer; 1/2 package frozen puff pastry, thawed

Description

Irish beef stew with tender pieces of meat, creamy potatoes, and sweet carrots flavored with tarragon and stout beer. A family favorite!

Ingredients

Units Scale

Stew

2 pounds beef sirloin, boneless, lean, cut into 1-inch cubes or boneless beef chuck roast (see note)
1 tablespoon olive oil
1 3/4 cups onions, diced
1 clove garlic, minced
2 each bay leaves
2 cups beef broth
3/4 cup Guinness Stout beer
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sliced (1/2 inch) carrots, (about 5 carrots)
1/2 pound yellow potatoes, cut into 3/4 inch cubes
1-2 teaspoons dried tarragon
2 tablespoons flour, all-purpose
4 tablespoons water, beef broth or stout beer

Puff Pastry Shamrocks

1/2 package frozen puff pastry, thawed

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Instructions

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, and pepper. 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 or beef broth or beer. 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.

Notes

Note: The recipe calls for sirloin beef. However, I also make it with boneless chuck roast. If you use chuck roast, you will need to cook the stew for an additional hour so that the meat will be fork tender. Therefore, cook the stew for 1 1/2 hours before adding the carrots, potatoes, and tarragon.
This recipe is adapted from a Southern Living recipe.

*Nutrition Disclaimer

Nutrition

Serving Size: 1 cup
Calories: 554
Sugar: 9.1 g
Sodium: 2662.3 mg
Fat: 15.6 g
Carbohydrates: 57.7 g
Protein: 44.5 g
Cholesterol: 100 mg