IRISH STEW
Irish Stew is a hearty and comforting dish that embodies the warmth and flavor of traditional Irish cuisine. Made with tender beef, hearty vegetables, and a rich Guinness beer broth, this stew is perfect for warming up on chilly days or serving as a satisfying meal for family and friends.
Why Make Irish Stew
Irish Stew is a classic dish that celebrates the rustic flavors of Ireland. With its simple yet robust ingredients, this stew offers a delicious and filling meal that’s easy to prepare. Whether you’re hosting a St. Patrick’s Day celebration or simply craving a comforting bowl of stew, this recipe is sure to impress with its hearty flavors and soul-satisfying goodness.
How to Make Irish Stew (Exclude Ingredients)
- Combine flour, salt, and black pepper in a large zipper bag, then add the beef chuck roast and shake to coat.
- Brown the coated beef in batches in a large Dutch oven or stockpot with heated vegetable oil over medium heat, transferring the browned beef to a plate as you go.
- Cook chopped onions in the same pot until soft, then add garlic, rosemary, and black pepper, cooking for an additional minute.
- Pour in Guinness beer, scraping the bottom of the pot to deglaze it, then add Worcestershire sauce, beef broth, tomato paste, bay leaves, and the browned beef. Cover and simmer on low heat for 80-90 minutes, stirring occasionally.
- Add carrots, potatoes, and thyme to the pot, cover, and simmer for an additional 40-45 minutes or until the vegetables are tender and the beef is cooked through.
- If the stew becomes too thick, adjust the consistency by adding more beef broth or water.
- Remove the bay leaves before serving, and garnish with fresh thyme or parsley.
Serving Suggestions
Serve Irish Stew piping hot, accompanied by crusty bread or Irish soda bread for sopping up the flavorful broth. This stew pairs well with a glass of Guinness or your favorite Irish beer. For a complete meal, consider adding a side salad or steamed greens.
Storage Info
Leftover Irish Stew can be stored in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze the stew in individual portions for longer-term storage. To reheat, simply thaw overnight in the refrigerator and heat gently on the stovetop or in the microwave until warmed through.
Some Techniques or Tips
- For extra flavor, brown the beef in batches and deglaze the pot with Guinness beer for a rich and savory broth.
- Adjust the cooking time as needed to ensure the beef is tender and the vegetables are cooked to your liking.
- Feel free to customize the stew with your favorite vegetables or herbs for added variety.
Variation
Experiment with different cuts of beef or add-ins such as mushrooms, parsnips, or turnips to customize the stew to your taste preferences. You can also try using different types of beer or broth for a unique twist on this classic recipe.
FAQs about Irish Stew
- Can I use a different type of beer instead of Guinness? While Guinness beer adds a distinct flavor to the stew, you can use any dark beer or stout as a substitute.
- Can I make Irish Stew in a slow cooker? Yes, you can adapt this recipe for a slow cooker by browning the beef and sautéing the onions and garlic before transferring everything to the slow cooker. Cook on low for 6-8 hours or until the beef and vegetables are tender.
- What is the best way to reheat leftover Irish Stew? Reheat leftover stew gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally until heated through. Add additional broth or water if needed to adjust the consistency.
Irish Stew
Equipment
- Large Dutch Oven or Heavy Stockpot
- Zipper Bag
- Potato Peeler
Ingredients
- 2/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3 lb beef chuck roast, trimmed and cut into bite-size pieces
- 1/4 cup vegetable oil
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon fresh ground black pepper
- 2 cups Guinness beer
- 1/2 tablespoon Worcestershire sauce
- 2 1/2 - 3 cups beef broth
- 3 tablespoons tomato paste
- 2 bay leaves
- 4 carrots, peeled and cut into chunks
- 3 russet potatoes, peeled and chunked
- 4 sprigs thyme or chopped fresh parsley
Instructions
- In a large zipper bag, add flour, salt, and black pepper. Add the chuck roast and shake to coat.
- Heat 1 tablespoon oil in a large Dutch oven or heavy stockpot over medium heat. Working in batches, brown the beef. Add oil when needed and scrape the bottom of the pot. Plate the beef as you go.
- Add 1 tablespoon oil and cook the onions until soft and fragrant. Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for 1 minute while stirring constantly.
- Add the stout beer and stir, scraping the bottom of the pan to deglaze it. Add the Worcestershire sauce, beef broth, tomato paste, bay leaves, and browned beef. Cover and simmer on low for 80-90 minutes, stirring several times to prevent burning or sticking to the bottom.
- Add the carrots, potatoes, and thyme. Cover and simmer on low for 40-45 minutes or until the carrots and potatoes are soft and the beef is tender. If the mixture becomes too thick, add a little more beef broth or water. Remove the bay leaves prior to serving. Garnish with thyme or parsley.
