Irish stew is traditionally made with Guinness beer, mature lamb (year old) or mutton, potatoes, onions, and water, and is simply cooked low and slow. Instead of lamb, today’s Irish beef stew recipe uses beef chuck roast, Guinness stout, potatoes, carrots, onions and peas.
Instead of lamb, today’s Irish beef stew recipe uses beef chuck roast, Guinness stout, potatoes, carrots, onions and peas. Feel free to substitute any of the ingredients with what you like or have on hand.
Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like. "A very traditional irish stew by way of Killarney County.
Pro Tip: Add a small pinch of sugar to the mix to help balance out the bold flavors of Guinness. Once assembled, cover with a lid and pop your Dutch oven into your oven. Let it bake away for about 1 ½ to 2 hours. Be sure to check on your stew every half hour or so and give it a gentle stir. The waiting can be tough!