Irish Stew

Servings 6 servings


  • 3 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 pounds beef stew meat cut into 3/4-inch cubes
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • sea salt and freshly ground black pepper to taste
  • 4 cups low sodium beef broth or use homemade
  • 4 medium russet potatoes peeled and cut into 3/4-inch cubes
  • 1 cup Guinness or dark beer or substitute beef broth


  • In a medium skillet, heat the olive oil over medium heat. Add onion; saute for 5 minutes. Add garlic, beef cubes, thyme, sage, salt and pepper; saute for 5 minutes or until beef cubes have browned.
  • Transfer mixture to a slow cooker along with potatoes. Pour beer (or broth) over the top. Cover and cook on LOW for 8 hours.


SERVING SUGGESTION: Steamed medley of baby carrots with broccoli and cauliflower florets. VEGETARIAN: Skip the beef and use 3 (15-ounce) cans drained and rinsed white beans. Use vegetable broth instead of beef broth. KOSHER: Make sure beef and beef broth are certified kosher. GLUTEN FREE: Make sure broth and beer are gluten free. NUTRITION: Per Serving: 415 Calories; 20g Fat; 41g Protein; 14g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 10
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