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This Irish stew is a blend of tender meat, carrots and potatoes, all simmered to perfection in a savoury and complex beer/beef broth. The perfect comfort meal for a cold night! This Irish Stew is hearty and such a comforting meal idea, it is basically a hug in a bowl!
Why You'll Love This Hearty Irish Stew
- This Hearty Irish Stew is a true comfort meal. It is so warm and comforting and a perfect meal when it is cold outside. This stew will warm you up from the inside out.
- It comes together in ONE POT! This Irish Stew comes together in less than 30 minutes in one pot! You can either use a pressure cooker like I did or slow roast the stew in the oven.
- This Irish Stew is super hearty, meaning it has wholesome and sustainable ingredients that will keep you feeling full and satisfied!
Ingredients Needed
2 Tablespoons Olive Oil
3 lbs Beef Chuck Roast, cubed
1 Large Yellow Onion, diced
6 Cloves Garlic, sliced
2 Cups Carrots, chopped
2 lbs Potatoes, cubed
1/4 Cup All Purpose Flour
1 Cup Irish Stout, optional
4 Cups Beef Broth
1/4 Cup Tomato Paste
Salt & Pepper, to taste
Fresh Thyme
Parsley, to garnish
How To Make Hearty Irish Stew
Start by chopping all of the veggies. Chop the onion into 1/2 inch pieces, slice the garlic, cube the potatoes and carrots into 1 inch pieces. Set aside for now.
Take the beef chuck and slice it into 1 1/2 inch cubes. Optionally, you can trim the fat off of the beef chuck if that is what you prefer. Set the beef aside for now.
Using your Pressure Cooker (I used my Instant Pot), on sauté mode add the oil and allow it to heat. Once heated, add the cubed beef and sprinkle with salt and pepper. Sear the beef until it is browned on all sides.
Remove the beef from the instant pot once it is browned and then add the onions and garlic and sauté until they are fragrant. Once the onions and garlic are fragrant, add the beef back in and sprinkle with flour. Mix well so the flour gets incorporated.
Next, add in the potatoes, carrots, beef broth, tomato paste, Irish stout (optional), salt and pepper. Stir all the ingredients together. Lastly, add in the fresh thyme on top on the stew, and place the lid on top. Put the pressure cooker on Meat/Stew mode for 15 minutes on high pressure.
After 15 minutes, allow the stew to ventilate, check and see if the potatoes and meat are cooked to your liking. If they are not cooked all the way through, cook for an additional 5 minutes until the stew reaches your desired doneness. Also, make sure to check the flavour for salt and pepper and adjust to your liking.
Remove the fresh thyme from on top before serving. Serve this Irish stew with parsley on top and enjoy! 🙂
Equipment & Products Needed
Instant Pot (Pressure Cooker)
Electric Pepper Mill
Tomato Paste
Notes + Tips for Hearty Irish Stew
- I recommend using red or Yukon gold potatoes. Red or Yukon gold potatoes hold their shape better when cooked in liquid. You don’t want these potatoes to fall apart when cooking so make sure to use a “waxy” textured potatoes.
- Chuck or Shoulder cuts of beef works best for this type of stew. Make sure to brown the meat in oil to give this stew maximum flavour!
- This stew makes awesome leftovers! Once the stew is fully cooled, place in the fridge and this Irish stew should last up to 4 days. To reheat, either place your desired amount in a small pot until on medium heat or place in the microwave for 2-3 minutes.
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Ingredients:
- 2 Tablespoons Olive Oil
- 3 lbs Beef Chuck Roast, cubed
- 1 Large Yellow Onion, diced
- 6 Cloves Garlic, sliced
- 2 Cups Carrots, chopped
- 2 lbs Potatoes, cubed
- 1/4 Cup All Purpose Flour
- 1 Cup Irish Stout, optional
- 4 Cups Beef Broth
- 1/4 Cup Tomato Paste
- Salt u0026 Pepper, to taste
- Fresh Thyme
- Parsley, to garnish
Instructions:
- Start by chopping all of the veggies. Chop the onion into 1/2 inch pieces, slice the garlic, cube the potatoes and carrots into 1 inch pieces. Set aside for now.
- Take the beef chuck and slice it into 1 1/2 inch cubes. Optionally, you can trim the fat off of the beef chuck if that is what you prefer. Set the beef aside for now.
- Using your Pressure Cooker (I used my Instant Pot), on sauté mode add the oil and allow it to heat. Once heated, add the cubed beef and sprinkle with salt and pepper. Sear the beef until it is browned on all sides.
- Remove the beef from the instant pot once it is browned and then add the onions and garlic and sauté until they are fragrant. Once the onions and garlic are fragrant, add the beef back in and sprinkle with flour. Mix well so the flour gets incorporated.
- Next, add in the potatoes, carrots, beef broth, tomato paste, Irish stout (optional), salt and pepper. Stir all the ingredients together. Lastly, add in the fresh thyme on top on the stew, and place the lid on top. Put the pressure cooker on Meat/Stew mode for 15 minutes on high pressure.
- After 15 minutes, allow the stew to ventilate, check and see if the potatoes and meat are cooked to your liking. If they are not cooked all the way through, cook for an additional 5 minutes until the stew reaches your desired doneness. Also, make sure to check the flavour for salt and pepper and adjust to your liking.
- Remove the fresh thyme from on top before serving. Serve this Irish stew with parsley on top and enjoy! 🙂
Video
Notes
Nutrition
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