A Classic Irish Stew

Classic Irish Stew

The month of March is Irish-American Heritage Month in the United States, and Americans recognize the numerous contributions of Irish-Americans to the United States throughout the years.

Americans are very appreciative of the Irish, and our countries mesh together well. From the founding fathers to innovative transportation, arts and culture, Irish immigrants for generations left deep roots in the American landscape.

In fact, when the Constitutional Convention met in Philadelphia in 1787, half of its foreign-born delegates (4) were born in Ireland.

Since 1991, presidents of both political parties have designated March as Irish-American Heritage Month with a goal to honor the contributions that Irish immigrants and their descendants have made in the formation of the United States. With that in mind, we dedicate this recipe to people of Irish descent and recognize their contribution to America and American culture.

A Classic Irish Recipe Classic–Irish Stew

A classic Irish Stew is simple and flavorful. It comes together easily with hearty chunks of meat, potatoes, and carrots. It brings a sense of comfort.

Believe it or not, this classic Irish stew just needs a handful of ingredients. This stew proves that you don’t need a lot to make something amazing for dinner, and this Irish Stew is amazing!

What meat do you use in this Irish stew?

The best beef cuts for stew are not those marked “stew meat” that you see in your grocery store. Upgrade your stew with beef chuck or beef cross rib roast. These cuts cook up super tender in stews. You could also use lamb.

Here is the list of ingredients:

  • 2 pounds chuck roast cut into 1-inch cubes
  • 1/4 cup flour optional, omit if gluten-free
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1/2 cup beef broth
  • 1 bay leaf
  • 2 cups baby carrots
  • 4 medium potatoes peeled and cut into 1-inch chunks


Place the beef cubes, flour, and salt and pepper in a large zip-lock bag or bowl. Seal and shake to coat all cubes with flour or stir gently.

In a large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. Do not crowd the meat in the pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As the meat browns, remove it to crockpot.

Add the onions to the drippings in skillet and sauté until tender. Add the onions to the crockpot.

Stir in the beef broth and bay leaf. Cover and cook on low for four hours.

Add the carrots and potatoes and stir gently to combine. Cook on low for another two to four hours or until meat and vegetables are tender.

Adjust the seasonings with salt and pepper to taste.

That’s it!

How about this tasty Irish Stew with a pint of Guinness and have fun celebrating the contributions made by people of Irish descent.

Gary Horsman

Gary is a consultant for KBC. He enjoys working in the kitchen whether it is cooking up a New Orlean's style Gumbo or a spicy curry. Socializing in his home is often centered around the kitchen as this highly social room is between the deck - also used for entertaining - and the dining room.

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