Irish Beef and Carrot Stew

A special meal to celebrate St. Patrick's Day.


4 to 6 servings


1 pound carrots, cut into 2 1/2 inch pieces
2 medium onions, chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
salt and pepper to taste
1 1/2 pounds boneless beef chuck steak, cut into 1-inch strips
1/2 teaspoon chopped fresh basil
2/3 cup Guinness, other dark beer or beef broth
1 teaspoon honey
2/3 cup additional beef broth
mashed potatoes or boiled potatoes


Preheat oven to 325°F (163°C). Grease a shallow 2-quart baking dish with cooking spray.

Place carrots in prepared 2-quart baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish.

In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish.

Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef.

Cover and bake in preheated oven for 1 1/2 hours or until beef is tender. Serve with potatoes.

Nutritional Information

1 serving (1 cup) equals 335 calories, 18 g fat (5 g saturated fat), 74 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 3 g fiber, 24 g protein.

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