Where did Irish Beef Stew Originate?
One of our favorite meals for St. Patrick’s Day is this easy and delicious, Irish Beef Stew.
It’s hard to describe in words the combination of mouth watering flavor in this simple Irish Beef Stew.
Truly, a comfort dish and one that will quickly be your new family favorite!
I have had the privilege of eating real, traditional Irish Lamb Stew once many years ago and this recreation tastes almost exactly like the original version.
I just swapped the lamb stew meat out for a more budget friendly, and accessible beef stew meat.
You may wonder, where did Irish Beef Stew originate? As you might’ve guessed, this traditional Irish favorite originated in Ireland.
The original version of Irish Stew was made with lamb or mutton, but as the Irish began to settle in the United States, they found that lamb wasn’t as plentiful.
Lamb or mutton was then replaced for beef in this classic Irish Beef Stew.
Easy Irish Beef Stew Recipe
I cooked my Irish Beef Stew in my six quart, Lodge enameled cast iron Dutch oven for two hours and the melding of flavors was incredible.
The carrots and potatoes became so tender and the beef stew meat just melts in your mouth.
I make this Irish Beef Stew for dinner each St. Patrick’s Day and it’s always a big hit around our house.
Do you celebrate St. Patrick’s Day? I have Irish and Dutch ancestry so we always celebrate that heritage in a small way each St. Patrick’s Day.
Modern Day Irish Beef Stew
Let’s get started making this hearty Irish Beef Stew!
Drizzle 1 teaspoon of olive into an enameled cast iron Dutch oven or a stock pot to prevent the meat from sticking.
Allow the oil to heat on medium high heat until hot but not smoking.
Place one pound (this package was 1.15 lbs) of lean stew meat in the dutch oven and begin browning the meat.
Hearty Irish Beef Stew
Stir the stew meat frequently to prevent sticking, and to ensure that the meat cooks evenly.
This should take about fifteen minutes on medium high heat.
Once the meat is cooked, do not drain any grease that cooks out; this will give the stew a little extra flavor and serves as the magic elixir for this Irish Beef Stew.
Once the meat is cooked, add in 32 ounces of beef broth or beef bone broth.
The beef broth gives this Irish Beef Stew such a wonderful, hearty flavor!
Potatoes and carrots make this Classic Irish Beef Stew hearty and delicious!
Wash about 7 large carrots and cut off each end.
Use a potato peeler to peel the skin from the carrots and then slice into rounds.
Pour the sliced carrots into the Dutch Oven with the cooked stew meat and beef broth.
Once the carrots have been added, wash and peel 4 russet potatoes with a potato peeler and then cut into small chunks.
Add the potatoes into the Dutch oven with the beef stew meat, carrots, and beef broth.
How to thicken Irish Stew
Add in one, 10.5 ounce can of Golden Mushroom Soup and one 10.5 ounce can of Beefy Mushroom Soup to the Irish Beef Stew.
Once both soups have been added to the stew, stir well until it combines with the other ingredients.
Not only do these soups serve to give this Irish Stew a wonderful flavor, but they also thicken the stew.
Flavorful Irish Beef Stew
Any other Worcestershire fans out there?
I think Worcestershire makes everything taste better, so go ahead and add one tablespoon of this magic ingredient into your stew.
Stir the Worcestershire sauce into the stew and then add in two heaping tablespoons of tomato paste.
The best seasonings for Irish Beef Stew are simple and easy
It may come as a surprise that I add 1 teaspoon of sugar to my Irish Beef Stew.
While this may seem like an odd ingredient to some, the sugar actually helps to draw out the other, more savory flavors.
Once the sugar has been added, chop 5-6 sprigs of fresh parsley (leaves and softer stems) and toss in.
Add in 1/2 teaspoon of salt, 1/4 teaspoon seasoned salt, and 1/4 teaspoon of ground black pepper.
You’ll also want to add in 1 teaspoon of onion powder, garlic powder, and dried minced onion.
Remember, you can always add in more seasonings later if needed.
Tips for seasoning Classic Irish Stew
Once you have added in all of your seasonings, stir them into the stew until all is well combined and then give your Irish Beef Stew a taste.
At this point, you can add in a little more of each or one seasoning according to what you like.
It’s always best to err on the side of under seasoning than over seasoning because you can always add in more seasonings, but you can never take any out.
Remember, as the stew cooks the seasonings will become more robust and powerful so always keep that in mind when seasoning a dish before it is fully cooked.
Simmer the Irish Beef Stew slowly for a robust flavor
Once the Irish Beef Stew is seasoned to your liking, place the lid on the Dutch oven and resume cooking the stew on low heat for another 1 1/2 – 2 hours.
Cooking the Irish Stew low and slow allows it to thicken and the flavors to blend and infuse every part of this stew with tender, hearty, deliciousness.
What to serve with Irish Beef Stew
Once the Irish Beef Stew is finished cooking, remove the lid and ladle out several bowls to cool before serving.
You will be warmed and comforted by the hearty flavors in this dish, I can assure you!
Allow the flavors of this hearty, Irish Beef Stew to take you on a journey to a land with rolling green hills and tall, stone castles.
Hear those bagpipes? Feel the wind whipping off the moors? It’s almost as if you can taste a little piece of Ireland in this stew!
We like to serve our Irish Beef Stew with thick slices of buttered sourdough bread or flaky biscuits.
If you can come across a bread bowl, this stew is absolutely fantastic served up in one!
I hope you have enjoyed taking this little culinary trip to Ireland with me today!
Irish history has always fascinated me since I have Irish and Dutch ancestry.
One day I hope to take a trip to the rolling green hills of Ireland and really experience the rich history and wonder of it for myself!
Happy St. Patrick’s Day my friends! May there always be a pot of gold at the end of your rainbows.
Irish Beef Stew
A hearty, comforting beef stew with all of the flavors of Ireland.
- 1 lb lean stew meat
- 10.5 oz can Golden Mushroom Soup
- 10.5 oz can Beefy Mushroom Soup
- 7 carrots peeled and sliced into rounds
- 4 medium russet potatoes peeled and cut into small chunks
- 32 oz beef broth
- 1 tsp olive oil
- 1 tbsp Worcestershire sauce
- 2 heaping tbsp tomato paste
- 5-6 sprigs fresh parsley chopped fine
- 1 tsp granulated white sugar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp seasoned salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried minced onion
Add the olive oil to a six quart or larger Dutch Oven or stock pot and heat the oil on medium high heat until hot but not smoking.
Add in the stew meat and cook about 10-15 minutes, stirring occasionally until meat is cooked through and browned.
Reduce heat to low and add in all other remaining ingredients.
Stir well to combine and place the lid on the pot.
Simmer on low heat for 1 1/2 - 2 hours.
Once cooked, ladle the stew in bowls to cool slightly before serving and enjoy!
Some side items that pair wonderfully with this stew are: crackers, Irish Soda Bread, French bread, cornbread, sourdough bread, a small cheese board with cheese, crackers, olives, and grapes.
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