Irish Beef Stew

Irish Beef Stew


(0 votes) 0 0

Beef stew doesn’t have to be PG. Spice it up with some dark beer and the subtle flavors of rosemary. It’s not just good for a taste of beer, it’s also just an amazing stew with bold flavors that all mingle together perfectly.

Shared by

Time needed

10 min preparation + 6 hour cooking

Serving Size / Yield

4 servings


  • 3 lb. beef, cubed
  • 2 ½ C. beef broth
  • 1 ½ C. beer, dark
  • 1 large yellow onion, chopped
  • 3 white potatoes, diced
  • 4 carrots, sliced
  • 2 stalks of celery, sliced
  • ⅓ C. all-purpose flour
  • 2 tsp. minced garlic
  • 1 tsp. rosemary
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • ½ tsp. dried thyme
  • 1 Tbs. worcestershire sauce
  • 1 ½ Tbs. Dijon mustard

Our Readers Also Loved


Heat the olive oil in a large skillet and sprinkle the beef with flour, salt and pepper. Brown the meat on all sides in the skillet for 10 minutes. Whisk the Dijon, worcestershire, thyme, rosemary, and garlic together. Place the beef in a large crockpot and pour the Dijon mixture over it. Place the veggies in and pour the broth and beer over it. Cook the stew on low for 10-12 hours (high: 4-6 hours).

Around The Web