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Irish Stew is a traditional Irish dish consisting of a slow-cooked beef or lamb stew with vegetables and spices. This specialty is often associated with St. Patrick's Day, celebrated each year on March 17 in Ireland and many countries around the world.

The secret to a successful Irish Stew lies in cooking slowly, which allows the meat to tenderize and the flavors to blend harmoniously. Vegetables, usually potatoes, carrots and onions, bring a rustic, earthy texture and flavor to the dish.

Ingredients :

  • 500 ml of veal stock
  • 500 ml of Guinness
  • 1 white onion
  • 1 French shallot
  • 3 cloves of garlic
  • 3 tbsp tomato paste
  • 1 sprig of rosemary
  • 2 carrots
  • 2 yellow-fleshed potatoes
  • 1 kg of beef chuck roast


Preparation :

  1. Preheat the oven to 325°F (165°C).
  2. Slice the onion, shallot and garlic, then sweat them in a saucepan with a drizzle of olive oil. Once the onions are translucent, add the veal stock, Guinness beer, tomato paste, spices and a sprig of rosemary, then reduce by a quarter. Reserve.
  3. Peel the carrots and potatoes, then cut them into slices about 1 cm thick.
  4. Cut the meat into large cubes (about 2 cm on each side).
  5. In a pan, brown the meat cubes over high heat with a little olive oil until they are nicely browned.
  6. In a cast iron casserole dish, place a layer of vegetables at the bottom, then a layer of meat. Repeat the operation until the ingredients are used up.
  7. Pour the sauce over the vegetables and meat, then cover the casserole dish.
  8. Place the casserole dish in the oven to cook slowly (325°F) and gently for about 6 hours, or until the meat is tender.
  9. Serve hot with Irish bread or steamed potatoes.

This Irish Stew recipe is perfect for those cold, rainy days when you want something warm and comforting. It is also ideal for celebrating St. Patrick's Day with family or friends, accompanied by good Irish bread and a pint of Guinness.

Enjoy your meal!