If you want a thicker stew, you can mash a few potato chunks directly in the pot and stir, or add a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water and simmer until thickened.
Serving Suggestions
Serve Irish beef stew hot, preferably in deep bowls with a chunk of crusty soda bread or buttered brown bread on the side. The bread is perfect for sopping up the rich, savory broth.
Great Sides:
Irish soda bread
Boiled cabbage or kale
Buttered peas
Colcannon (mashed potatoes with cabbage)
A pint of Guinness or Irish red ale
Tips for the Perfect Irish Stew
Choose the right cut of beef: Chuck roast or stewing beef is ideal due to its marbling. Lean cuts dry out during long cooking.
Don’t skip searing the meat: This step builds the foundation of flavor.
Simmer slowly and patiently: Rushing the stew will yield tough meat and uneven texture.
Use real stout: Guinness adds a signature roasted note. Use a dry, not sweet, stout.
Avoid over-stirring: Stir gently, and infrequently, especially after the vegetables are added, to prevent them from breaking down.
Variations and Regional Twists
