Irish Stew Recipe: 5 Tricks to Recreate the Shamrock Pub at Home

There’s nothing quite like a hearty, flavourful stew to warm the soul, especially when enjoyed with loved ones. Today, we’re exploring the Irish stew recipe, a firm Irish favourite that’s as ubiquitous in traditional pubs as a pint of stout – which, coincidentally, is the perfect accompaniment!

At Fermento Brewery, we understand the magic of beer and food pairings. Although we have created a fantastic beer-infused variation of this stew using our Fermento Ventuno honey beer, this post celebrates the traditional Irish stew itself and offers an unforgettable pairing with our craft beers. Our carefully crafted recipe uses time-honoured techniques to create an unparalleled depth of flavour, hitting all five tastes – salty, sweet, sour, bitter and umami – so that every spoonful is a delight.

What’s more, this Irish stew is perfect for entertaining as it can be made the day before, allowing the flavours to meld beautifully. Just heat it up when your guests arrive!

The Inspiration Behind Our Irish Stew Recipe

At Fermento Brewery, we believe that great food and great beer are inseparable. This Irish stew recipe is the perfect embodiment of that philosophy. As an iconic pub dish, it embodies accessible, hearty cooking that delivers maximum flavour with simple steps. We’re passionate about bringing the joy of this classic pub dish to your home and proving that, with quality ingredients, a bit of culinary courage and the same dedication that we put into our brews, anyone can master this beloved Irish stew recipe and work their own culinary magic.

For those who love the idea of beer infused into their stew, we have also a delicious variation using our Fermento Ventuno honey beer – perfect for adding a unique sweetness and depth.

Irish Stew Recipe

Ingredients and quantities for 4 people

Beef (or lamb) stew meat: 1000g, cut into 1.5-2 inch cubes
2 tablespoons of flour
1-2 large red onions, chopped
2 garlic cloves, minced
2 large carrots, peeled and roughly chopped
2-3 medium potatoes, peeled and quartered (add these later for best texture)
1 parsnip, peeled and roughly chopped (optional, for added sweetness and earthy notes)
¼ leek, thinly sliced

1 whole clove, a sprig of fresh rosemary, 2 bay leaves
Extra virgin olive oil, butter
5-6 dl beef broth
Fresh parsley, chopped for garnish
3 tablespoons of soy sauce (for umami depth, can be omitted for a stricter "original" if preferred)
2 tablespoons of balsamic vinegar (for brightness and balance, can be omitted for a stricter "original")
Salt and freshly ground black pepper to taste

Step 1

Pat the beef (or Lamb) dry, then season generously with salt and pepper. In a large, heavy-based pot, heat a mixture of olive oil and butter over a medium-high heat. Brown the beef in batches until well caramelised on all sides. This is crucial for flavour! Remove the meat and set it aside.

Step 2

While the beef is browning, prepare the vegetables: onions, garlic, carrots, leeks and parsnips (if using). Potatoes will be added later.

Step 3

Add the chopped onions, carrots, leek, garlic and parsnips to the same pot. Sauté for 5–7 minutes, scraping up any browned bits from the bottom of the pan. Make sure the vegetables soften and begin to brown, developing sweet, complex flavours – this is a vital step for any good Irish stew.

Step 4

Sprinkle the flour over the vegetables and stir well for one to two minutes. This will help thicken the stew. Dies hilft, den Eintopf zu verdicken.

Step 5

Pour in 2–3 dl of beef broth, stirring continuously to deglaze the pot and prevent lumps forming. Bring to a simmer.

Step 6

Return the browned beef (or Lamb) to the pot. Add the remaining beef broth, soy sauce (if using), balsamic vinegar (if using), a whole clove, a rosemary sprig and bay leaves. Stir everything together.

Step 7

Bring the stew to a gentle simmer. Then, reduce the heat to low. Cover the pot and cook for at least 1.5–2 hours or until the meat is tender. Stir occasionally to prevent sticking. This long, slow simmering process is essential for achieving the perfect texture in an Irish stew.

Step 8

Add the quartered potatoes to the pot. If the stew seems too thick, add a little more beef broth. Continue to simmer uncovered for a further 30–45 minutes or until the potatoes are cooked through and the sauce has thickened to your liking.

Step 9

Remove the rosemary sprig, bay leaves and clove before serving. Taste the stew and adjust the seasoning with salt and pepper as needed.

Step 10

Garnish generously with freshly chopped parsley and serve immediately.

Tips & Tricks for an Exceptional Irish Stew Recipe

Elevate your Irish stew recipe from good to absolutely unforgettable by keeping these key tips in mind:

Don’t rush the browning. This is the most important step for developing deep, savoury flavours in your meat. Take your time to brown all sides of the beef (or lamb) well.
Layer your flavours. Add seasonings and aromatic ingredients at different stages to build complexity. Sautéing the vegetables until they caramelise is just as important as seasoning the meat. This will deepen the flavour of your Irish stew.
Low and slow is the way to go. Stews thrive on gentle simmering. This breaks down tough cuts of meat, making them incredibly tender, and allows all the flavours to meld together beautifully. Patience is a virtue when it comes to perfecting an Irish stew recipe.
Add potatoes later. For the best texture, add your potatoes 30–45 minutes before the stew is ready. This prevents them from becoming mushy and allows them to absorb the stew’s flavours while retaining their shape.
Let it rest. Although this Irish stew is delicious fresh, it often tastes even better the next day, once the flavours have had more time to deepen and blend. This is a hallmark of a truly great Irish stew recipe.

Serving Suggestions & Beer Pairings for Your Irish Stew Recipe

This versatile Irish stew recipe goes well with a variety of side dishes. Consider classic mashed potatoes, creamy spätzle, fluffy risotto or crusty bread to mop up every last drop of the rich sauce. You can also customise the vegetables – celeriac or mushrooms are excellent additions to an Irish stew. Sie können das Gemuse auch individuell anpassen – Knollensellerie oder Pilze sind ausgezeichnete Erganzungen für ein Irish Stew.

Now, for the ultimate pairing! Although this Irish stew recipe doesn’t contain beer, serving it alongside a glass of finely crafted beer is an absolute must.

Fermento Liberica (stout): For an authentic Irish experience, pair your stew with our rich Fermento Liberica stout. The roasted malt notes, hints of coffee and chocolate, and smooth finish cut through the richness of the stew beautifully to create a harmonious and deeply satisfying culinary experience.
Fermento Ventuno (honey beer): For those who enjoy sweet and fruity flavours, our Fermento Ventuno honey beer is an exceptional choice. Its rounded, fruity and distinctive honey flavour, with hints of caramel, complements the savoury meat perfectly, adding a delightful contrast to this traditional Irish stew. Serve it at 8–10 °C in a large red wine or brandy glass for the best experience.

The beer

FERMENTO LIBERICA

Beer style

Stout
Colour

Black
Alcohol content

5.5%
Taste

Coffee and chocolate
Temperature of service

8 - 10°C
Glass

Large red wine glass, or brandy glass

Discover more & cook with us!

There you have it: a traditional Irish stew recipe that captures the welcoming spirit of an Irish pub and brings it straight to your table. For an authentic pub experience, pair this traditional masterpiece with our rich Fermento Liberica stout or the sweet complexity of our Ventuno honey beer.

Discovering this perfect meal and drink combination is as delightful as finding a lucky shamrock! For those eager to delve deeper, we also offer a unique beer-infused stew variant featuring our Fermento Ventuno and a Basel twist with Läckerli cookies. Sláinte! Sláinte!