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Irish Steak & Ale Stew

Irish Steak & Ale Stew

Flavourfully Wholesome
  • Cook

  • Difficulty

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  • Marinate time

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  • 3 slices reduced sodium bacon, chopped
  • 3 lbs. (1.5 kgs) beef stew meat, cut into bite-size pieces
  • 1/4 cup (60 mL) all-purpose flour
  • 1/4 tsp. (1 mL) ground black pepper
  • 12 ounces (375 mL) dark-style beer or stout
  • 3 large carrots, sliced
  • 2 Tbsp. (30 mL) Knorr® Bovril® Liquid Beef Bouillon



Amount per serving

Total Fat11 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol90 mg
Sodium500 mg
Total Carbs8 g
Dietary Fiber1 g
Sugars1 g
Protein41 g
Calcium2 %
Iron25 %
Vitamin C2 %
Vitamin A90 %

Let's Get Cooking

  • 1 Preheat oven to 350°F ( 180° C ). Toss beef with flour and black pepper in large bowl to coat; set aside.
  • 2 Cook bacon in large, deep nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Stir in beef and cook, stirring occasionally, until beef is browned, about 10 minutes. Stir in carrots and cook, stirring occasionally, 2 minutes. Stir in beer and Knorr® Bovril® Liquid Beef Bouillon, scraping up brown bits from bottom of skillet. Bring to boil over high heat.
  • 3 Turn into 3-quart (3 L ) casserole or Dutch oven. Bake covered until beef is tender, about 2 hours.