Best 3 Beer Baked Irish Beef Recipes

Savor the rich and flavorful "beer baked irish beef," a delectable dish that combines the robust taste of beer with tender beef, creating a culinary masterpiece. This classic recipe has been enjoyed for generations, offering a hearty and comforting meal perfect for special occasions or leisurely dinners. Whether you prefer a slow-cooked pot roast simmering in a coppered kettle or a skillet-seared steak bathed in a beer-infused sauce, discover the best recipe to suit your taste and create a memorable dining experience.

Let's cook with our recipes!

BEER-BAKED IRISH BEEF

Beer-Baked Irish Beef image

An easy stew you can prep and let simmer for a few hours. Easy to prep the night before and toss in the slow cooker when you get home, for a good down-home meal. Serve with hot boiled potatoes. I have also cut potatoes into cubes and put them right in the slow cooker to save time and dishes. Works great!

Provided by pollock1231

Categories Irish Stew

Yield 6

Number Of Ingredients 14

Ingredients

6 slices bacon, diced
⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground allspice
2 ½ pounds cubed beef stew meat
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
2 cloves garlic, chopped
¼ cup minced fresh parsley
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 bay leaf
1 (12 fluid ounce) can or bottle Irish stout beer

Steps:

Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.

Nutrition Facts : Calories 576.2 calories, Carbohydrate 19.7 g, Cholesterol 123.3 mg, Fat 38.5 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 14.4 g, Sodium 728.6 mg, Sugar 6.2 g

BEER-BAKED IRISH BEEF

Beer-Baked Irish Beef image

An easy stew you can prep and let simmer for a few hours. Easy to prep the night before and toss in the slow cooker when you get home, for a good down-home meal. Serve with hot boiled potatoes. I have also cut potatoes into cubes and put them right in the slow cooker to save time and dishes. Works great!

Provided by pollock1231

Categories Irish Stew

Yield 6

Number Of Ingredients 14

Ingredients

6 slices bacon, diced
⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground allspice
2 ½ pounds cubed beef stew meat
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
2 cloves garlic, chopped
¼ cup minced fresh parsley
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 bay leaf
1 (12 fluid ounce) can or bottle Irish stout beer

Steps:

Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.

Nutrition Facts : Calories 576.2 calories, Carbohydrate 19.7 g, Cholesterol 123.3 mg, Fat 38.5 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 14.4 g, Sodium 728.6 mg, Sugar 6.2 g

IRISH BEEF STEW

Irish Beef Stew image

Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 22

Ingredients

8 bacon strips, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch cubes
1 pound whole fresh mushrooms, quartered
3 medium leeks (white portion only), chopped
2 medium carrots, chopped
1/4 cup chopped celery
1 tablespoon canola oil
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups reduced-sodium beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 cup frozen peas

Steps:

In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

Tips:

Use a Dutch oven or large pot with a tight-fitting lid: This will help the beef cook evenly and retain its moisture.

Brown the beef in batches: Do not overcrowd the pot, or the beef will not brown properly. Brown the beef in batches, removing it from the pot and setting it aside before adding the next batch.

Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables that you like.

Use a good quality beer: The beer you use will add flavor to the beef, so choose one that you enjoy drinking. A dark beer, such as a stout or porter, will give the beef a richer flavor, while a lighter beer, such as a lager or pilsner, will give the beef a more delicate flavor.

Cook the beef until it is fall-apart tender: The beef should be cooked until it is fall-apart tender, but not overcooked. The cooking time will vary depending on the size and type of beef you are using.

Conclusion:

This beer-baked Irish beef is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. The beef is cooked in a flavorful broth made with beer, beef broth, and vegetables, and it is fall-apart tender. Serve the beef with mashed potatoes, roasted vegetables, or your favorite sides. This recipe is sure to be a hit with everyone who tries it!