Irish Beef Stew

4.79 from 23 votes

This Irish Beef stew was a surprising win in the Weeknight Dinners For Everyone category. And moms, it also means you did a St Patrick's day recipe!

Prep Time15

Cook Time2 30

Total Time2 45

Course: 100 + BEST Easy Beef Recipes for Dinner

Keyword: beef, carrots, irish, potatoes, soup, st patrick's day, stew

Servings:

Author: Sweet Basil

2.25 lb Beef Chuck or stew meat, cubed
3/4 teaspoons Salt
Black pepper
2 Tablespoons Olive Oil
3 Cloves Garlic minced
2 Onions red, one minced and one chopped in bigger chunks
4 Slices Bacon diced
15 Ounces Coke Coca Cola pop
4 Tablespoons Tomato Paste
2 teaspoons Beef Bouillon Better than Beef Bouillon plus 2 cups of water or 2 cups beef broth
1 teaspoon Chicken Bouillon Better than Chicken Bouillon plus 1 cup of water or 1 cup chicken broth *see note
3 Carrots large, peeled and cut into chunks on a diagonal
2 Stalks Celery large, chopped
2 Bay Leaves
1 Sprig Thyme fresh, or 1/2 teaspoon dried thyme
1/4 Cup Flour
1/2 Cup Water cold

Prepare the meat by patting dry with paper towels, then sprinkle with salt and pepper, tossing to coat. Allow to sit out for 5-8 minutes before cooking.
2.25 lb Beef Chuck, 3/4 teaspoons Salt, Black pepper
Heat oil in a heavy based pot over high heat. Add beef in batches and brown on each side, removing the meat to a plate as it finishes and repeat with remaining meat.
2 Tablespoons Olive Oil
Remove pot from heat and add a drizzle of oil if needed.
Return the pot to medium heat, add garlic and onions. Cook for 3 minutes until softening, then add bacon, stirring occasionally.
3 Cloves Garlic, 2 Onions, 4 Slices Bacon
Cook until bacon is browned.
Dump the meat and all accumulated juices back into the pot. Mix well then add remaining ingredients.
15 Ounces Coke, 4 Tablespoons Tomato Paste, 2 teaspoons Beef Bouillon, 1 teaspoon Chicken Bouillon, 3 Carrots , 2 Stalks Celery , 2 Bay Leaves, 1 Sprig Thyme
Bring the stew to a simmer then lower heat so it is bubbling gently.
Place a lid on the pot. Cook for 2 hours, the meat should be practically falling apart by now.
In a glass measuring cup, add the flour and water together, whisking vigorously to combine.
1/4 Cup Flour, 1/2 Cup Water
With the stew simmering, slowly stir the flour mixture into the pot.
Remove the lid and simmer for 30 - 45 minutes or until the beef falls apart at a touch.
Remove bay leaves and thyme.
Serve with bread!

We use better than beef and chicken bouillon because the flavor is much better than canned broth.

When stored in an airtight container, beef stew can be frozen for up to 3 months.