irish stew à la stout
2 hours 45 minutes • 4 servings


The perfect menu for St. Patrick's Day week with a typical Irish Stew with black beer that will take you straight to Ireland. Enhanced with our spicy Bacon sauce, this stew prepared with beef cubes, dark beer, chopped leek, carrots and potatoes will please everyone. Serve with sliced ​​baguette and green onion to taste!


  • 2 lbs of stewing beef cubes
  • 1 drizzle of olive oil
  • 1 onion
  • 2 cups of dark beer
  • 2 cups beef broth
  • 1 cup chopped leeks
  • 2 carrots cut into slices of approximately 2 centimeters
  • 2 white potatoes, cut into large cubes
  • 1 C. teaspoon finely chopped garlic
  • 2 tbsp. Bacon hot sauce
  • 3 tbsp. tablespoon of flour
  • 2 sprigs of rosemary
  • Salt and pepper to taste
  • Green onions for serving
  • Serve with baguette


  1. In a large saucepan, brown the beef cubes in two parts in the olive oil. When the cubes start to brown on each side. Remove from the pan and set aside.
  2. In the same pan, brown the onion, garlic and leeks for 2 to 3 minutes and add the flour.
  3. Deglaze with the dark beer, add the potatoes, carrots, beef broth and Bacon hot sauce.
  4. Add 2 sprigs of rosemary. Salt, pepper and cover. Leave to simmer over low heat for 2 hours 30 minutes.


Jasmin Perreault said:

Excellent! Sauce onctueuse, très bon goût, la bière donne un petit kick à cette recette. À faire par temps froid, ça réchauffera vos convives. Je comprends le choix des cubes de boeuf à ragoût pour cette recette puisque le gras de ces cubes donne une tendreté à la viande. Suggestion pour faire différent : prendre des cube de boeuf que l’on met sur des brochettes de boeuf. À manger avec la sauce piquante Bacon à côté de votre assiette, juste au cas où vous voudriez en rajouter!

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