Saint Patrick’s Day is here, and what better way to celebrate the Irish heritage than with a hearty bowl of Irish stew!
This iconic dish embodies the roots of Irish history as it was the main source of nourishment for Irish families in the early 19th century after poverty struck.
In modern recipes, the stew is made with beef or lamb along with onions, potatoes and a variety of root vegetables including turnips and parsnips. However, the original stew mainly consisted of mutton, which is the meat of a year old sheep, as it was readily available during those times. The added vegetables were simple, just onions and potatoes, due to the lack of ingredients available.
In many newer recipes, Guinness stout is also added to the stew to create depth of flavor.
To this day, Irish stew is beloved by many and is considered the staple dish of the country.
It is also extremely versatile and can easily be changed to fit your preferences. It can be served alongside rice or mashed potatoes, but also works well as a stand-alone dish.
If you want to learn how to make this delicious stew yourself, follow the recipe below!
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large pot over medium high heat. Season the beef generously with salt and pepper to taste.
- Add half the beef cubes to the pot in a single layer. Cook for 3-4 minutes per side or until browned. Remove the beef from the pot and repeat with remaining meat. Remove all the browned meat from the pot.
- Add the onions to the pot and cook for 5-6 minutes or until tender. Add the garlic and cook for 30 seconds.
- Return the meat to the pot. Add the flour and stir to coat the meat and onions.
- Add the beer, beef broth, tomato paste, potatoes, thyme and carrots to the pot. Season with salt and pepper to taste. Stir to combine and bring the pot to a simmer.
- Cover the pot. Place it in the oven and bake for 2 1/2 – 3 hours or until meat and vegetables are tender. Sprinkle with parsley, then serve.
- 3 pounds beef stew meat
- 2 tablespoons olive oil
- 1 cup onion coarsely chopped
- 1 tablespoon minced garlic
- 1/4 cup all purpose flour
- 1 cup Irish stout beer
- 4 cups beef broth
- 1/4 cup tomato paste
- 2 pounds small yellow potatoes halved (can be replaced with russet potatoes or red potatoes!)
- 1/2 teaspoon dried thyme leaves
- 2 cups carrots peeled, halved and cut into 1 inch pieces
- add salt and pepper to taste
- 2 tablespoons chopped parsley
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