Hearty and satisfying is the best way to describe a good old-fashioned Irish Stew recipe. The traditional version of the stew is filled with hearty root vegetables like potato combined with lamb or mutton. All of the ingredients are native to Ireland, making it a real Irish Stew.
People around the world have heard about Irish Stew, but oftentimes are afraid to make it because they don’t have access to lamb or mutton. If that sounds like you, don’t worry. There are actually many interpretations of what an Irish Stew can contain.
Sure, hardcore foodies might say if you change the ingredients, it’s not traditional anymore. But that’s ok, it’s better to use ingredients that are locally grown anyways. So in our recipe for yummy Irish Stew, we are going to use beef, which more people have access to than lamb. The recipe is up next.
Upgrading the Irish Stew with Beef
Tender pieces of beef stewed for 2 hours make this Irish stew really something special. It’s a one-pot meal which will definitely please your family and friends. This Irish Stew includes tender beef and vegetables seasoned with a stout beer and plenty of seasonings.
Irish Stew Ingredients
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 3 teaspoons of salt (more to taste)
- 1/4 cup extra virgin olive oil
- 6 large garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups of water
- 1 cup of Guinness extra stout
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped (1 1/2 to 2 cups)
- 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Irish Stew Instructions
- Sprinkle some salt on your beef.
- Heat the olive oil over medium-high heat in a full (6 to 8 quarts), thick-bottomed pot.
- Pat the beef with paper towels. Add the beef (do not crowd the pot, or the meat will steam and not brown) and cook, without stirring, until well browned on one side. Use tongs to turn the pieces over and brown on the other.
- Add the garlic and sauté, then add the stock, the water, the Guinness, the wine, the tomato paste, the sugar, the Worcestershire thyme, the bay leaves, and simmer.
- Add the beef stock and stir to combine.
- Get your stew to a simmer and then reduce heat to low, then cover and cook for 1 hour, stirring periodically.
- Melt the butter in another pot over medium heat, add the onion, potatoes, carrots and saute until soft, about 15 minutes. Set aside while beef cooks.
- Add the onions, carrots and potatoes to your beef along with 2 teaspoons of salt and black pepper. Simmer uncovered for about 40 minutes, until vegetables and beef are very tender.
- Remove the bay leaf and skim off the extra fat on top.
- Ladle stew into bowls, sprinkle with parsley and serve.
Full of robust flavor, this belly-warming Irish Stew is sure to become a family favorite. You can also serve a nice fresh salad and maybe some rustic bread alongside to round out the meal. Although with such a big, bold, hearty stew, we’re not sure you’re going to have room for anything else.