Irish Beef Stew


Be the first to rate it


8 to 10 servings

Recipe from

Oxmoor House


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


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.

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


Oxmoor House Homestyle Recipes

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note