Oven-Cooked Irish Stew

This recipe appeared in the March 2006 issue of Cruising World.
Bowl of Irish stew
Oven-cooked Irish Stew Lynda Morris Childress
  • 2 pounds stewing beef
  • 1/3 cup flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • Salt and freshly ground pepper, to taste
  • 1/4 cup olive oil
  • 2 12-ounce bottles Guinness beer
  • 10 baby onions, peeled
  • 2 cloves garlic, minced
  • 2-3 tablespoons tomato paste
  • 2-3 carrots, sliced
  • 2 cups frozen peas
  • 1 large potato, peeled and diced
  • 2 cubes beef bouillon
  • Healthy shake Worcestershire sauce
  • 1 bunch fresh parsley

Cut beef into bite-sized pieces. In a resealable plastic bag, toss together beef, flour, thyme, sage, garlic powder, salt, and pepper until meat is lightly but evenly coated.Saute in olive oil until browned on all sides. Add a healthy splash of beer to caramelize the pan juices, scraping browned bits from the bottom of the pan. Reduce heat and add onions, garlic, and tomato paste. Stir and simmer briefly.

Add carrots, peas, diced potato, bouillon, and Worcestershire sauce. Stir; transfer stew to an oiled, oven-proof casserole. Pour more Guinness over stew; stir. Cover and bake in a 350 degree F oven for 1 to 2 hours, until meat and vegetables are cooked and tender, checking frequently and adding beer or water and adjusting seasonings as necessary.

If stew broth seems too thin, mix together a little flour and water and stir into stew immediately after removing from oven.


Garnish with parsley. Serve with Irish soda bread.