Irish Beef Stew - Kraft Recipes Top
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Irish Beef Stew

Prep Time
Total Time

8 servings

Serve this Irish Beef Stew over noodles for a hearty dish. Vegetables and a gentle simmer add depth of flavor to this classic Irish Beef Stew.

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What You Need

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Make It

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  • Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
  • Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.
  • Serve over noodles.

Special Equipment Needed

To Double

If serving a crowd, prepare as directed using a stockpot and doubling all ingredients. Makes 16 servings.


  • 8 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 2 Meat (L)

Nutrition Bonus

Warm up with this delicious low-calorie low-fat stew. And as a bonus, the carrots make it an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings
Calories 320
Total fat 8g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 750mg
Carbohydrate 39g
Dietary fiber 4g
Sugars 5g
Protein 22g
% Daily Value
Vitamin A 80 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe is easily adaptible substituting other ingredients, i.e. This recipe is easily adaptible substituting other ingredients, i.e. Leftovers including any roast meats, vegetables, gravy and seasonings you HAVE ON HAND. It is good as it stands, but is better worked into your own situation at the time you make it. I love the pot roast combination of flavors of beef, potatoes, carrots, onion, (maybe peas,too). I seasoned this myself with herbs etc. that I already have rather that a seasoning packet. Used leftover beef roast and some leftover gravy. If you are not cooking from scratch this can be a quick and economical way to stretch that beef roast and vegetables into another meal in your house.
Date published: 2003-05-29
Rated 5 out of 5 by from I was a little nervous about this, but holy cow were we surprised! I was a little nervous about this, but holy cow were we surprised! After reading every one of the comments, I made a couple changes, a little more meat and potatoes than called for, celery, bay leaf, a little fresh garlic, Italian seasoned tomatoes, I also seasoned the flour with season salt and garlic pepper (grinder). It seems like a lot of adjustments, but its not. The cook time was a little longer for the potatoes, but it was worth the wait. I didn't serve with noodles, but made cheddar drop biscuits and salad instead. This is will be a winter add in for our meal plans. Our company couldn't believe the meat wasn't cooked in a slow cooker, very tender. No leftovers were left! :)
Date published: 2008-01-13
Rated 5 out of 5 by from I loved this recipe. I loved this recipe. I agree with all of the comments about adding the vegetables at the beginning of the simmer time. I have made it both ways and the potatoes were not done when I put them in 30 mins. later. I also doubled the recipe and added one packet of the Garlic and Herb and one packet of the Zesty Italian dressing and it had a little more flavor. My husband is a picky eater and does not like onions or tomatoes, so I left out the onion and added crushed tomatoes and it still was wonderful. Best of all, I made enough to feed an army for under $15.00.
Date published: 2005-09-21
Rated 5 out of 5 by from This is a great recipe I have been making for a couple years now and its a hit everytime. This is a great recipe I have been making for a couple years now and its a hit everytime. I make it a lot thicker, more stew like, then the picture shows and do not serve it over noodles. I usually just pair with bread and butter and like i said its a lot thicker of a stew. I follow the recipe pretty much to a T. I prefer to use red onion but that is just preference. I also ADD a bottle of beer and a little extra flour if needed to thicken at the end. I have made it with guiness, sam adams oktoberfest, magic hat #9 and Killians, on different occasions, depending on the season determines which beer I use. :) All in all great recipe and very flavorful. Oh I also add a lil salt n cracked peppercorn to taste. Makes a lot and is even better the next day!!!!
Date published: 2010-10-05
Rated 5 out of 5 by from My husband doesn't like stew, but he loved this one! My husband doesn't like stew, but he loved this one! I served garlic bread not noodles with it. I used Zesty Italian dressing and added a can of mushrooms, garlic powder, salt, pepper and 1 beef gravy packet. We loved it! I cooked the potatoes and carrots seperately from the stew - I was in a hurry(!) then added them when the stew was finished cooking about 1 hour. I made a double batch , so doubled everything and added an extra can of broth. Thanks! I love stew now my husband does also!
Date published: 2006-11-06
Rated 5 out of 5 by from Very, Very Good! Very, Very Good! I will definitely make this again. I used a chuck roast which I think has more flavor than a round which tends to be drier to me. Just moved to the top of my stew list! I did add mushrooms, celery & a bay leaf. I also cut the potatoes & carrots smaller. I left out the noodles, but next time I think I will leave out the potatoes & make it as a soup & use noodles. Thank you so much.! I am always looking for a new recipe. I am also a big fan of your magazine :)
Date published: 2006-11-30
Rated 5 out of 5 by from I made this last weekend. I made this last weekend. It was incredibly easy to make, and my boyfriend absolutely loved it!!!!! I used baby carrots instead of peeling and chopping carrots. Also, I used very lean stew meat that was already cut into pieces. It says to simmer for 30 mins. after you add the veggies, but I simmered it for almost an hour and a half. We didn't have noodles with it. Instead, I served it with garlic toast. Very easy and delicious!!!!!
Date published: 2007-12-17
Rated 4 out of 5 by from i made this in the crock pot and it turned out great. i made this in the crock pot and it turned out great. the only problem i had was it lacked a bit of flavor and the veggies were a bit too "raw" for my tastes. so next time ill add the veggies sooner and add 2 packets of dressing instead of one. i cooked it on low for about 5 1/2 hrs, and high for 30 min. next time itll be 5 hrs low 1 hr high (for the veggies). and the left overs were even better!
Date published: 2007-03-16
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