Irish Stew


  • 4 tbsp vegetable oil, divided
  • 1.5kg boneless beef chuck roast, cut into cubes
  • 2 medium onions, chopped
  • 3 stalks celery, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 2 tsp chopped fresh thyme
  • 1 tsp salt
  • ¾ tsp black pepper
  • 500ml Irish stout
  • 1 cup beef broth
  • 3 carrots, peeled and cut into cubes
  • 4 turnips, peeled and cut into cubes
  • 4 medium potatoes, peeled and cut into cubes
  • ¼ cup finely chopped fresh parsley


  1. Set EGG for direct cooking at 177°C.
  2. Place a heavy bottom pot on the cooking grid and add 2 tbsp oil. Heat until almost smoking.
  3. Cook beef about 10 minutes until browned on all sides. Remove beef from pot.
  4. Add remaining 2 tbsp oil to pot; add onions and celery and cook about 10 minutes or until softened and onions are translucent.
  5. Add flour, garlic, tomato paste, thyme, salt and pepper; cook and stir 1 minute.
  6. Add Irish stout and return beef to the mix. Stir in broth. Cover and cook 45 minutes. Stir in carrots, turnips and potatoes; cover and cook about 1 hour or until beef and vegetables are tender.
  7. Stir in parsley.

Serve with warm Irish Soda Bread.

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