Guinness® Irish Stew (2022)

Rating: 4.5 stars 4.3

27 Ratings

  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
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With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.

Guinness® Irish Stew (1)

Recipe by mycocinamykitchen

Guinness® Irish Stew

Guinness® Irish Stew (2)

Guinness® Irish Stew Jerry
Guinness® Irish Stew Ldhorst
Guinness® Irish Stew JUDI BAKES
Guinness® Irish Stew Mark Erickson + 2 2 more images

Recipe Summary

prep:

20 mins

cook:

3 hrs 15 mins

total:

3 hrs 35 mins

Servings:

10

Yield:

10 servings

Nutrition Info

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Ingredients

10

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

Ingredient Checklist

Directions

Instructions Checklist
  • Toss beef cubes with 2 tablespoons vegetable oil in a bowl.

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  • Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.

  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.

  • Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.

  • Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.

  • Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.

  • Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Nutrition Facts

Per Serving:

(Video) Guinness Irish Beef Stew — Foodie Friday with Eric Scott

527 calories; protein 25.8g; carbohydrates 37.2g; fat 28.4g; cholesterol 82.5mg; sodium 133.4mg. Full Nutrition

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Reviews (24)

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Most helpful positive review

Guinness® Irish Stew (7)

GeekGurl2000

Rating: 5 stars

10/12/2013

In order to really enjoy this, I did have to make some off-the-cuff modifications. First off, it sure takes a LOT more than the specified amount of flour and oil to brown that much meat. I used cubed London Broil and I doubled the batch. Additionally, as there wasn't much liquid specified, I added several cups of beef broth. It would have been horribly dry without that. I used a crock pot instead of a dutch oven which I don't own. Guinness wasn't available so I used Deschutes black butte porter - it has a stronger flavor and color than Guinness. I also don't peel potatoes - carpal tunnel syndrome is a royal pain. The way I did it turned out quite nicely. It's keeping well for leftovers though I wouldn't take a chance on freezing it as it would likely destroy the texture of the spuds.

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Helpful (21)

Most helpful critical review

Guinness® Irish Stew (8)

Momma of 2

Rating: 2 stars

01/04/2016

I wanted to love this but it was pretty bland. I didnt love the strong taste of the guinness beer, I think 3 cups is too much. I added some beef stock to balance it out but it was just ok.

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Helpful (1)

27 Ratings

  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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Guinness® Irish Stew (9)

GeekGurl2000

Rating: 5 stars

10/12/2013

In order to really enjoy this, I did have to make some off-the-cuff modifications. First off, it sure takes a LOT more than the specified amount of flour and oil to brown that much meat. I used cubed London Broil and I doubled the batch. Additionally, as there wasn't much liquid specified, I added several cups of beef broth. It would have been horribly dry without that. I used a crock pot instead of a dutch oven which I don't own. Guinness wasn't available so I used Deschutes black butte porter - it has a stronger flavor and color than Guinness. I also don't peel potatoes - carpal tunnel syndrome is a royal pain. The way I did it turned out quite nicely. It's keeping well for leftovers though I wouldn't take a chance on freezing it as it would likely destroy the texture of the spuds.

Guinness® Irish Stew (10)

Laura

Rating: 5 stars

10/07/2013

This was delicious. Very similar to what we had while visiting Ireland. I cut my potatoes and carrots in larger chunks and added them after 1 1/2 hrs of simmering beef because they take longer to cook than smaller pieces. I think the directions mean cover "skillet" instead of "dutch oven" in step five and then add everything to beef in dutch oven in step six. At least that's the way I made it and it turned out great. I also added extra sprig of fresh thyme and a sprig of rosemary. I think you could substitute tsp of thyme and rosemary if fresh not on hand. Add salt and pepper to taste. I also think this would be a good slow cooker recipe. Gave this to friends for a thank you gift and they raved about it.

Guinness® Irish Stew (11)

Edward Symbouras

(Video) How To Make Traditional Irish Stew | Donal Skehan

Rating: 5 stars

03/15/2014

Guinness® Irish Stew (12)

I made this stew and substituted the beef with leg of Lamb it was so good I couldn't stop eating it also had soda bread and a Scotch on the rocks to wash it down

Guinness® Irish Stew (13)

germanwife

Rating: 4 stars

02/17/2015

We went to Ireland a couple years ago and had Guiness stew for the first time. I love stew, but loved that even more, so I tried it here at home. I think the secret is to use beef broth for most of the liquid, and just one bottle of Guiness added for the last part of the cooking process, so it doesn't get too bitter. Also, they didn't have very many potatoes IN the stew. What they did there was have mashed potatoes on top of the stew, so I only put in one potato for thickening in the stew, and just make mashed potatoes for the top now and serve the stew with a scoop of mashed on top, which has been a big hit with the family. Everything else is about the same as this recipe, but I do mine in a crock pot.

Guinness® Irish Stew (14)

Jason Rasmussen

Rating: 4 stars

04/07/2013

Guinness® Irish Stew (15)

I enjoyed the recipe and it had a lot of good ingredients but it seems to be lacking on spices. One thing that was quite good was the Guinness as it sweetened the base of the stew giving it a unique taste. The beef chuck roast pieces turned out wonderfully though, quite tender and tasty! I only give it a 4 as it could have used a little extra oomph that I felt was lacking.

Guinness® Irish Stew (16)

ninosxo

Rating: 4 stars

06/19/2014

Added a few things. Before dredging the beef I dipped it in an olive oil, red wine, Worcestershire mixture. Then in the flour, salt cayenne and pepper mixture ( needed way more than stated in the recipe so just remade each time needed) browned beef in the skillet, only added one FINELY chopped onion with five or six cloves of garlic ( my boyfriend hates onions) then cooked in a crock pot. Let sit on low for two hours. Then added Half a box of Campbell's chicken broth. One beef cube crushed, carrots and potatoes, a sprinkle of chili flakes. Then turned the crock pot to high. Cooked for two more hours stirring occasionally. Added canned peas, cooked for one more hour . Made tea biscuits for mopping up the delicious gravy. Will make this again for sure!!

Guinness® Irish Stew (17)

karn818

Rating: 5 stars

01/30/2014

My husband came home from work saying he had guinness stew at a pub in Boston for lunch. I did a little digging and tried this recipe. OMG, so delicious.. I will never make plain old beef stew again. I did add some beef broth and extra guinness as suggested to make more broth. The potatoes and carrots took longer to cook than the recipe stated. Next time I may try cooking it in the dutch oven - in the oven - instead of on stove top.

Guinness® Irish Stew (18)

TVANWIE

Rating: 4 stars

03/18/2015

Made this with lean beef stew meat, I subbed 1/2 the potatoes with turnips, and also added 1 chopped leek after the onions browned. Also, in place of straight Cayenne, I used Penzey's Black & Red Spice (a blend of hot Cayenne and black pepper). Admittedly, I paired this recipe down sort of off the cuff, as we made it with 1.2# of meat - and I just eye balled all the rest of the ingredients. We used about 1 1/2 cans of Guinness (14.9 oz cans) and it filled our Lodge 10" Dutch Oven. We really liked this - and in hindsight, the directions - 1 thru 4, where you mix the tomato paste with water and simmer the onions, really is what helped make this so flavorful. Don't skip that step. That being said, next time I might add a whole variety of different root vegetables, and try other beers or maybe dark red wines for flavor.

Guinness® Irish Stew (19)

Momma of 2

Rating: 2 stars

01/04/2016

I wanted to love this but it was pretty bland. I didnt love the strong taste of the guinness beer, I think 3 cups is too much. I added some beef stock to balance it out but it was just ok.

Guinness® Irish Stew (20)

(Video) Guinness Ale braised pork ribs — Foodie Friday with Eric Scott
Loves2Cook

Rating: 4 stars

07/12/2015

My husband made this for dinner, wanting to use up stew meat we had on hand. It turned out really good, 4 stars the first night, and even better the next night! He followed the recipe pretty closely, except we didn't have potatoes so we served over rice. He really liked it that way as the broth soaked into the rice. Thanks for sharing a comforting dish, we will make this again.

Guinness® Irish Stew (21)

Graceanne Favara Kaplan

Rating: 5 stars

10/22/2015

This was, by far, the best beef stew I've ever had. I did have to make an extra batch of the onion mixture but now know to increase the ingredient amounts for next time. My husband loved it as well.

Guinness® Irish Stew (22)

Julie Treacy Landy

Rating: 5 stars

03/19/2014

Delicious! Would make it again and add more veggies (turnips, parsnips, more carrots/celery)

Guinness® Irish Stew (23)

John Geoghegan

Rating: 5 stars

03/20/2019

Get a BIG Dutch oven for this one. I had to transfer from my Dutch oven to my large slow cooker. It couldn’t even hold the 4th potato. Overall, the finished product was great. And the longer it cooked, the better it was. I set the slow cooker on high for hours. Potatoes were still a little firm. After the 4 hours, the cooker automatically switched to warm. Another 45 minutes and it hit perfection. The sauce thickened and the meat was fork tender.. I served it

Guinness® Irish Stew (24)

barbara

Rating: 3 stars

11/02/2013

I think that this recipe needed some additions. I added extra Guinness because it lacked liquid. I also added extra spices due to the bland flavour. Not sure if I would make this again.

Guinness® Irish Stew (25)

Jamie Hixson

Rating: 4 stars

09/09/2014

Guinness® Irish Stew (26)

Tried this tonight..it turned out great!! Family seemed to like it.

Guinness® Irish Stew (27)

Mzsky4401

Rating: 5 stars

04/04/2021

I made this and left out potatoes opting for serving this over mashed potatoes instead and WOW - reminded me of my time in Ireland. Rich, savory, and great for a family meal. My son and his wife stopped by just when I was about to make the mashed potatoes and stayed for dinner. We had it with some warm, crusty bread and Irish butter and it was a hit!

Guinness® Irish Stew (28)

Lisa Civitillo Blok

Rating: 5 stars

04/04/2013

Very good stew.

(Video) Winter Comfort Food

Guinness® Irish Stew (29)

poof

Rating: 4 stars

03/18/2020

Made this instead of my usual corn beef and cabbage. My wife does not like corned beef so switch to the stew. We shared with the neighbors and we all really loved the recipe.

Guinness® Irish Stew (30)

Nancy Baxter

Rating: 5 stars

05/11/2020

Excellent. This is 3 rd time I’ve tried to submit. Husband and son loved. Used smaller quantities, Chocolate Bock beer, parboiled potatoes and carrots and added to beef, onion, flour and liquid mixture. Used dried herbs. Cooked on high 3 1/2 hours, low 1 hour. Used Pillsbury dough to line 2 pie plates, baked 15 minutes. Put stew on baked dough. Fabulous

Guinness® Irish Stew (31)

Mark Peacock

Rating: 5 stars

10/11/2018

I make this recipe every year (I tell everyone it is my own lol)

Guinness® Irish Stew (32)

Ray

Rating: 5 stars

11/09/2018

loved it will make again

Guinness® Irish Stew (33)

JUDI BAKES

Rating: 5 stars

01/27/2020

Guinness® Irish Stew (34)

OK, so this was AMAZING! So delicious and it makes a lot! We added about 1 cup of beef broth as others suggested when we mixed it all together. And yes as one other reviewed stated, in step 5 it should say cover the skillet (not the Dutch oven). We served with crusty farmhouse white bread. It is a bit bland, but that allows the real flavors of the meat and vegetables to be tasted, and we added a little salt at the table and it was perfect. I can't wait to see how it tastes tomorrow!

Guinness® Irish Stew (35)

Mark Erickson

Rating: 3 stars

12/10/2018

Guinness® Irish Stew (36)

The stew turned out great thanks to tips from others. Maker beware: Steps (5) and (6) appear reversed You will need a LOT more oil for browning the meat. The recipe calls for no stock nor water beyond the Guinness. I added (4) cups water and (2) billion cubes. I also added pearl onions which I love. Makes enough for a family of ten or a good football crew.

Guinness® Irish Stew (37)

Amihunt

Rating: 1 stars

04/04/2017

I didn't like this at all. Three cups of Guinness made it very bitter. Rather than waste 4 lbs. of beef I scooped a lot of the bitter gravy out and poured in almost 2-3 cups of beef broth. I cooked it for a long time before I decided I had to do this. Will not make this again.

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FAQs

How do you get the bitterness out of Guinness beef stew? ›

Stouts are known for their bitterness. That is why we add a little bit of brown sugar to the stew, to bring a little sweetness to balance the overall flavor of the dish! If it's still too bitter for you, you can increase the amount of sugar.

What does Guinness beef stew taste like? ›

As its name suggests, what sets Ireland's beef stew apart from others is its inclusion of Guinness stout. The alcohol is evaporated as the simmers low and slow and you're left with a deep and robust flavor with fork-tender beef, waxy potatoes and the sweetness of parsnips and carrots.

Which Guinness beer is best for cooking? ›

Both beers are dark and rich, but the extra stout has a stronger flavor and is more bitter than Draught, which tastes more like the foamy pint you'd enjoy pulled straight from a tap in a bar. In cooking, the Extra Stout is akin to using a concentrated broth, and the Draught adds a milder flavor.

What is the difference between beef stew and Irish stew? ›

What Is the Difference Between Beef Stew and Irish Stew? Irish stew is traditionally made using mutton or lamb, while beef stew is made with beef.

What kind of beer is best for beef stew? ›

The ideal beer for beef stew would either be a dark ale, a stout, or a porter. Guinness is a popular choice for beef stews, but any stout would work really well. Alternatively, you could try a Belgian beer.

Why is my Irish stew bitter? ›

it is mostly the alcohol making it bitter. Add sugar and/or ketchup to the stew to reduce the bitterness. Butter and salt also help to reduce the bitter taste.

Why does my beef stew taste weird? ›

You have used too many tomatoes in the recipe

Tomato sauce or paste is one of the key ingredients to complete a hearty beef stew. But if you accidentally add a lot of tomato sauce/paste to your beef stew, the resulting dish will taste more like a tomato soup rather than a beef stew.

Can you freeze beef and Guinness stew? ›

This traditional Irish stew recipe can be cooked in the crock pot or oven. It freezes really well and can also be used as the base for a beef and Guinness pie.

How do I thicken my Guinness stew? ›

Flour and tomato paste – to thicken sauce and the tomato paste also adds some flavour; Guinness Beer and broth/liquid stock – the braising liquids.

How do you thicken Irish stew? ›

Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.

What can I use instead of Guinness in stew? ›

Mushroom stock. For recipes calling for dark beers (porter, stout) mushroom stock will work in place of Guinness or other dark beers.

Can I boil Guinness? ›

Bring the Guinness to a boil over medium-high heat in a small saucepan, and then continue to boil until it's reduced to approximately 1/4 cup. This should take about 5 minutes. Remove from the heat and set aside to cool.

Can you freeze leftover Guinness? ›

It is possible to freeze leftover beer and wine, but these are only suitable for use in cooking.

What can I do with leftover Guinness beer? ›

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23 Feb 2018

What is the national dish of Ireland? ›

The National Dishes of Ireland

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland. Within the dish are many of the ingredients synonymous with the island, potatoes being one of the most recognized.

What is traditional Irish stew made from? ›

Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid.

What is a traditional St Patrick's Day dinner in Ireland? ›

Patrick's Day, and roasts, such as a leg of lamb with rosemary, are popular. Pies are, too, such as fish pies (made with cod or haddock), shepherd's pie (meat with a potato crust), or Guinness and Beef Pie, which is one of McKenna's favorites.

Can I use beer instead of stout? ›

Beers such as porter, brown ale, dark lagers, and Scottish ale can be used instead of stout. Cooking with beer is a great way to add some complex flavors to your meals, and can even give you a little buzz!

Is beer or wine better in beef stew? ›

Ale makes for a heartier stew than does wine, one that's more suited to its original chilly terroir and one that's welcome here while we wait for spring to show up. At its most traditional, the carbonnade pairs beef with slow-cooked, caramelized onions.

Is Guinness brown ale? ›

It's not black. It's not even brown. Hold your beer up to the light – or, hey, maybe try drinking someplace that isn't so dimly lit. You'll see that Guinness is actually a deep, dark red, a color the company attributes in part to the roasting of malted barley during the beer's preparation.

How do you neutralize bitter taste? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal.

How do you stop sour taste in stew? ›

You can get rid of sour taste in tomato stew by steaming or boiling the fresh tomatoes before blending it. The steaming or boiling of the tomatoes allows the sour water to escape or evaporate out; leaving the real tomato content with less water. This makes it easier for you to fry the tomato without much water in it.

How do you sweeten a stew? ›

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Can you overcook stew in a slow cooker? ›

Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.

How do you cook stew meat so it's tender? ›

How to Get Stew Meat Tender : Cooking Meat - YouTube

Can you overcook beef stew? ›

Yes, it is possible to overcook a beef stew. As much as we like the idea of a stew that sits on the stove all day long, too much time will result in dry beef and mushy veggies. It depends on how much stew you're actually making, but the sweet spot is about 2–3 hours.

Is it OK to leave beef stew out overnight? ›

Soup or stew left out for more than two hours (including overnight) should be discarded according to the USDA. Even if you reheat it to kill bacteria, there may be toxins made by the bacteria, which reheating can't destroy. This applies to all soups and stews, with or without meat.

Can I reheat Irish stew? ›

Stew can be made ahead and frozen and still reheat well. Stew can be reheated in the microwave, on the stove, or in a crockpot. The overall flavor of stew can improve once it has been stored and reheated because it gives some of the more tame spices and vegetables a chance to intensify in flavor.

Can I prep stew the night before? ›

You can prep your ingredients and brown any meat if necessary the night before, put everything into the slow cooker dish, cover it and keep it in the fridge overnight.

What is Guinness made of? ›

Guinness is brewed with only 4 natural ingredients: water, barley, hops and yeast. Each of these ingredients is hugely important to the flavour of our beers. We are the only brewery in the world to roast our own barley.

What can I use instead of Guinness in stew? ›

Mushroom stock. For recipes calling for dark beers (porter, stout) mushroom stock will work in place of Guinness or other dark beers.

How do I thicken my Guinness stew? ›

Flour and tomato paste – to thicken sauce and the tomato paste also adds some flavour; Guinness Beer and broth/liquid stock – the braising liquids.

What is Irish stew called? ›

Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, traditionally contains chunks of lamb or mutton (less tender meat from sheep more than two years of age), potatoes, onions and parsley. Often the neck bones, shanks and other trimmings were the only basis for the stock.

Is Guinness good for your stomach? ›

Researchers say stouts contain significant amounts of antioxidants, B vitamins and prebiotics, which promote the growth of "good" bacteria in your gut. And since Guinness contains a lot of unmalted barley, it is also one of the beers with the highest levels of fiber.

Why Does Guinness taste better in Ireland? ›

Brown said, "In Irish pubs, you can order a Guinness knowing that the tap has been flowing all day, so you'll never get a pint which has sat in the pipes for an hour. Whereas in London, it could have been there all day.

Is Guinness the healthiest beer? ›

It contains folate, fiber, and ferulic acid Guinness contains more folate, a nutrient we need to make DNA, than any other beer. And it's high in barley, which makes it one of the beers with the highest levels of fiber (while Bud Light and most other light beers don't contain any.

Does the alcohol cook out of Guinness stew? ›

The alcohol is evaporated as the stew simmers and you are left with a deep and robust flavor. If you use any other beer besides Guinness EXTRA STOUT you will still get a great stew, but it may not be as robust or as deep.

Does stout Tenderise beef? ›

The stout gives a wonderful rich flavor & tenderizes the beef. Great on a cold day.

Can I use regular beer instead of stout? ›

Beers such as porter, brown ale, dark lagers, and Scottish ale can be used instead of stout. Cooking with beer is a great way to add some complex flavors to your meals, and can even give you a little buzz!

Is it better to thicken stew with flour or cornstarch? ›

Conclusion. Both cornstarch and flour are effective at thickening soup when you take the proper steps. Remember, cornstarch absorbs more water and is better at thickening in general. However, flour is better when needed in large quantities to avoid upsetting the flavor of the dish.

Why is my stew watery? ›

Watery stews occur when you have a lot of liquid in your stew but not enough time to let the mixture reduce. You can also end up with a watery beef stew when you've added a lot of vegetables. Zucchini, celery, peppers and tomatoes all have a high water content that can increase the total volume of liquid in your stew.

How can I thicken my stew without flour or cornstarch? ›

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

What is traditional Irish stew made of? ›

Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid.

Why is Irish stew so popular in Ireland? ›

Irish Stew was recognized as early as 1800. It was originally a common food for the ordinary and poor people of Ireland as it used cheap ingredients and fed in bulk. Cheap cuts of meat were used that needed longer to cook, most commonly beef, mutton or lamb.

What is the difference between Scouse and Irish stew? ›

Guardian food writer Felicity Cloake describes scouse as being similar to Irish stew, or Lancashire hotpot, though generally using beef rather than lamb as the meat. While ingredients can vary, those essential are potatoes, carrots, onion and chunks of meat, with beef favoured over lamb.

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