ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Irish Beef Stew

Yield 8 to 10 servings


  • 3 pounds lean beef for stewing, cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 1 tablespoon lemon-pepper marinade
  • 1 teaspoon garlic powder
  • 1 teaspoon dried whole oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 beef bouillon cubes
  • 4 cups hot water
  • 1 cup Burgundy or other dry red wine
  • 8 medium carrots, scraped and cut into 1-inch thick slices
  • 8 medium Irish potatoes, peeled and cut into 1-inch cubes
  • 4 stalks celery, cut into 1-inch pieces
  • 4 medium onions, coarsely chopped

How to Make It

  1. Brown beef in oil in a large Dutch oven over medium heat. Drain off any excess oil. Stir in spices, bouillon cubes, water, and wine. Bring to a boil and cover; reduce heat and simmer 30 minutes.

  2. Add vegetables; cover and simmer 1 1/2 hours.

Oxmoor House Homestyle Recipes