Tips for making Irish Stew
- I cooked this stew in the oven but this recipe also works great in the slow cooker or even an Instant Pot.
- If you use fresh garden potatoes or carrots you don’t need to peel them, but be sure to peel older potatoes and carrots.
- Traditional Irish Stew is made with lamb, potatoes, onions, and parsley, but feel free to add your favorite veggies like carrots, leeks, parsnips, or even cabbage.
- As lamb or mutton are not easily available in Canada I make my Irish Stew with beef and add a variety of veggies.
- What cut of beef works best for Irish stew? I use an inexpensive cut like a well-marbled chuck roast.
- What to serve with Irish stew? I like soda bread or soft dinner rolls which are great for soaking up that extra broth left on the plate.
- Adding dumplings, although, not a traditional thing to add would taste great. You can find my recipe for fluffy dumplings on my recipe for Chicken and Dumplings.
- 2 lbs stewing beef cut into 1-inch pieces
- 2 tbsp olive oil
- 1/4 cup flour
- salt and pepper
- 1 large russet potato (about 2 cups) cut into 1/2 pieces
- 3 large red potatoes (about 3 cups) cut into 1/2 pieces
- 3 stalks celery sliced
- 3 large carrots, (about 2 cups) cut into 1/2 pieces
- 1 large onion (about 11/2 cups) diced
- 2 tbsp butter
- 6 large garlic cloves (about 1/4 cup) minced
- 3/4 cup red wine
- 3/4 cup Guinness beer
- 4 cups beef broth
- 2 tbsp tomato paste
- 1/2 tbsp granulated sugar
- 2 tbsp Worcestershire sauce
- 1/2 tbsp dried thyme
- 2 bay leaves small
- 1 tbsp flour
- 1 tbsp cold water
- Heat the olive oil in large skillet or dutch oven, medium-high heat.
- Salt and pepper beef, dust with flour and fry until browned on all sides, about 5 to 7 minutes. (work in batches to avoid overcrowding pan)
- Remove from pan and set aside.
- Add more oil to skillet if necessary. Next add potatoes, celery, carrots, and onion to skillet Cook until potatoes slightly browned (about 10 mins)
- Remove from skillet, set aside.
- Add butter to skillet.
- Add garlic and sauté about 1 minute, until fragrant.
- Deglaze pan with red wine. Add Guinness beer, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves.
- Stir to combine and bring the mixture to a simmer. Next, add beef and vegetables back into the skillet or dutch oven.
- Cover and transfer to oven to bake at 350 degrees for 1-2 hours until vegetables and beef are tender.
- If using slow cooker, cook 3-4 hours on low.
- If stew needs to be thickened add slurry (1 tablespoon flour whisked together with 1 tablespoon cold water). Return pot to stovetop and over medium heat slowly stir slurry into the stew stirring constantly. Cook 5-10 minutes until thickened
- Season with salt and pepper to taste.
Follow up this popular St. Patrick’s Day dish with something sweet like my Shamrock Cookies or St. Patrick’s Day Cupcakes. If you are looking for another great traditional Irish recipe to try, my family loves this recipe for Irish Colcannon.
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