Irish Beef Stew
Total TimePrep: 40 min. Cook: 3-1/4 hours
Makes15 servings (3-3/4 quarts)
So good. More then good amazing. The whole family loved it
Followed the instructions almost exactly (I don’t always do that). Stew was tasty. A previous reviewer said the bacon taste was too intense. I actually used a lot more bacon (recipe called for 8 strips, but there was almost double that in the pack I bought) and I couldn’t even taste the bacon in the end product, but I’m sure it added flavor. The only thing left out of the instructions is that after you put in the potatoes for their hour of cooking, I felt you needed to stir the pot every 5-6 minutes to keep from burning the stew to the bottom of the pan.
Best beef stew I've ever made. Super flavorful and comforting.
Not to our liking. The bacon overpowered most everything else (We have never had too much bacon) Bacon from the US is very different than what you find in Ireland, perhaps that’s the issue
A new favorite of my family! Easy and filling.
I would like to see a slow cooker version of this great looking recipe. Please?
Wow!! This recipe was amazing!
This is a fantastic stew - but I adapted it to my Power Pro XL Electric Pressure cooker - If you have an electric pressure cooker do the following: Press the Stew/Soup and cook the diced bacon. Remove the bacon and drain on a paper towel for later. Saute the meat in batches in the bacon drippings, if needed brown the meat in batches. Add the rest of the ingredients to the pot, except the mushrooms. Press cancel and repress the Stew/Soup icon. Lock down the lid and cook for 25 minutes. Do a natural release for 10 minutes.Release any remaining steam and open the lid. Press the Stew/Soup icon again. Pour in the cornstarch and water and stir well to mix in. Next add the mushrooms and bring to a boil. Simmer for 10 minutes until the mushrooms are soft. Serve in bowls with crusty French bread to sop up the gravy.
This is our favorite St. Patrick's day dinner. I have adapted it for a slow cooker so I can prep everything the night before and start it cooking when we leave in the morning. By the time we get home the house smells wonderful and we are ready to eat. I also use a lamb roast cut up into stew meat instead of beef. My picky eater loves it.
Hearty and robust stew with great complexity of flavors! Amazing!