How to Make the Best Irish Stew of Your Life, According Martha Stewart

There’s traditional beef stew, then there’s Irish stew. The beauty of stew recipes is the variance in ingredients and preparation methods, and all of those extra ‘somethings’ passed down through generations. Irish stew is a slow-cooked masterpiece that’s rich and hearty. Traditionally, it’s made with mutton or lamb, many modern versions use beef instead.

If you’re looking for a classic Irish meal to cook for St. Patrick’s Day, or anytime you’re craving comfort food, lifestyle guru and chef Martha Stewart has an Irish Beef and Stout Stew recipe on her website that has several multi-star reviews. We all know that she can pretty much cook anything, so it’s no surprise that this recipe is well liked too.

If you’re ready to make the best Irish stew of your life, let’s dive into what makes Martha’s version one of the best and how you can make it at home.

Related: How to Make Beef Stew, According to Martha Stewart

What Makes Martha Stewart's Irish Beef Stew So Special

Martha’s version of the Irish beef stew combines traditional ingredients found in standard beef stew – like tomato paste – and those associated with classic Irish versions (i.e., stout). Many modern Irish beef stew recipes use beef chuck, since it can break down easily over many hours. Martha’s version works because she uses beef broth and Irish stout beer. These layered ingredients create a real depth and richness that’s to-be-expected with this dish.

Related: How to Make the Best Shrimp Scampi of Your Life, According to Martha Stewart

😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter 🍳🍔

How to Make Martha Stewart’s Irish Beef Stew

The Irish Beef and Stout recipe, which is available on Martha’s website, yields 10 servings and takes about three hours to complete. This is an ideal cook time so all of those flavors combine and result in something wonderful. Here’s a quick guide on how to prepare and cook it.

Cut beef chuck into 1 ½-inch cubes and toss them with all-purpose flour. Cook them in a 5-quart oven-safe pot, then stir in tomato paste. Add whole baby potatoes, chopped onions, low-sodium beef broth, Irish stout beer and sliced garlic cloves. Season with coarse kosher salt and pepper. Cover the pot and bring the stew to a boil over medium heat. Stir periodically, then cook covered in a preheated 350° oven for 2 1/2 to 3 hours, or until fork tender. Stir in frozen thawed baby peas and adjust the seasoning.

Related: This Is Martha Stewart’s Favorite Butter—And You Can Get It at a Grocery Store Near You

Tips for Making the Best Irish Beef Stew

A basic Irish beef stew is generally great on its own, but making small tweaks can make it yours to pass down to the next generation. These tips can make all the difference:

• Choose the right meat. If you’re not using mutton or lamb, beef chuck is a must-have fatty protein that becomes tender over long cooking times. You don’t want a tough beef stew!

• Brown your meat. Searing is not only beautiful but it locks in flavor. When that flavor interacts with the other ingredients, there’s no looking back.

• Don’t forget the beer. A stout beer, like Guinness, is essential to balance the richness of an Irish stew. Beef broth would be a great non-alcoholic option. Or, as Martha Stewart does it, just combine both.

• Don't rush the process. A stew is meant to cook low and slow, so be patient and let the flavors get to know each other.

• Add some freshness. Martha’s recipe doesn’t include any herbs, but a handful of fresh herbs like thyme or bay leaf could really elevate the flavor.

Up Next:

Related: How to Make the Best Banana Bread of Your Life, According to Martha Stewart