Irish Beef Stew


by: GirlCocoa

Not surprisingly Irish stew is all about potatoes. The secret is to use two kinds: Yukon Gold, which will dissolve and give the stew a silky body and waxy potatoes, which will keep their shape and give the stew texture. Most recipes call for slicing the waxy potatoes, but you can also shape them into ovals. If you have sliced the Yukon Gold potato in advance, keep it immersed in a bowl of water to prevent darkening. Like a daube, the meat for Irish stew isn't browned. (Hurrah.) Usually Irish stew is made with lamb, but this version made with beef is delicious. Makes 6 main-course servings.


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serves: 6

4 pounds boneless beef chuck (or other stew meat, cut into 1-inch cubes)

2 onions (minced)

3 cups beef broth (chicken broth, or water, or more as needed)

Bouquet garni

1 large Yukon Gold potato (peeled and thinly sliced with a vegetable slicer)

3 large white (or red waxy potatoes)

1 pint pearl onions (or walnut-size boiling onions, peeled) (optional)

1/4 cup to 1 heavy cream (optional)



Nutrition Facts
Irish Beef Stew

Servings Per Recipe: 6

Amount per Serving

Calories: 665

  • Total Fat: 38.7 g
  •     Saturated Fat: 16.7 g
  •     Trans Fat: 2.1 g
  • Cholesterol: 209.6 mg
  • Sodium: 705.1 mg
  • Total Carbs: 18.4 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 4.6 g
  • Protein: 61.6 g

how is this calculated?

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1.  Select a tall, narrow pot. Put the beef, minced onions, and enough broth to cover in the pot, and then nestle the bouquet garni in the center. Bring to a simmer and skim off any froth. Add the sliced potato and return to a gentle simmer - you want a bubble or two to break on the surface about every second - cover, and cook on the stove top or in a 325°F oven. Check every 10 minutes or so and adjust the burner heat or oven temperature as needed to maintain the gentle simmer.

2.  After the stew simmers for 1 hour, stir it with a wooden spoon to dissolve the sliced potato and continue to simmer. Just before the stew has finished simmering for its second hour, peel the waxy potatoes, and then cut into 1/4-inch-thick rounds, yielding 4 or 8 ovals from each potato. Add the potatoes and pearl onions to the stew and continue to simmer gently for about 25 minutes, or until the meat and potatoes are easily penetrated with a skewer.

3.  Stir in the cream, bring back to a simmer, and season with salt and pepper. Serve in warmed soup plates.

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