Beef and Mushroom Stew (Irish Comfort Food)
A hearty Irish stew made with tender beef, earthy mushrooms, and root vegetables, slow-cooked in a rich broth.
Ingredients
Meat and Vegetables
- 1.5 kg beef chuck or round, cut into 2.5 cm cubes
- 500g mixed mushrooms (button, cremini, shiitake), sliced
- 2 medium carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 large onion, chopped
Aromatics and Spices
- 3 cloves garlic, minced
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
Irish Stew Sauce
Mix the following:
- 250ml beef broth
- 125ml Guinness stout (optional)
- 2 tbsp all-purpose flour
- 1 tsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp paprika
Recipe Steps
1. Brown the Beef and Onions
Heat 3 tbsp of oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned, about 5 minutes. Remove from pot and set aside.
2. Soften the Mushrooms
In the same pot, add another 1.5 tbsp of oil if needed, then sauté the sliced mushrooms until they release their liquid and start to caramelize, about 5-7 minutes.
3. Sauté the Carrots and Potatoes
Add the chopped carrots and potatoes to the pot with the mushrooms. Cook for another 2-3 minutes, stirring occasionally.
4. Add Aromatics and Beef Broth
Stir in the minced garlic, thyme, rosemary, bay leaf, salt, and black pepper. Pour in the beef broth, Guinness stout (if using), flour mixture, tomato paste, oregano, and paprika. Stir well to combine.
5. Return the Browned Beef
Add the browned beef back into the pot, making sure it’s submerged under the liquid. Bring to a simmer then reduce heat to low and cook for 2-3 hours or until the meat is tender.
Optional: Serve with Colcannon
Optional variation instructions:
To make traditional Irish colcannon (mashed potatoes with kale