Irish Stew
User Reviews
5
Irish Stew
Description
This Irish Stew recipe starts by crisping chopped bacon in butter, then browning seasoned lamb or beef stew meat dusted in flour to create a thickened base. Adding Guinness stout or dry red wine and red wine vinegar deglazes the pot, lifting flavorful browned bits.
The stew combines tomato paste, brown sugar, garlic, spices like paprika, thyme, and bay leaf with a mix of root vegetables including carrots, onions, potatoes, and mushrooms. Simmering slowly in beef broth allows the meat to become tender while the vegetables soften and absorb the broth’s richness.
The dish finishes with fresh parsley stirred in and sprinkled on top, adding brightness to the deep, savory flavors. This stew is satisfying and warming, suitable for colder weather or a filling meal.
There is also a slow cooker variation using browned meat transferred to a Crock Pot with liquids and vegetables, cooking for several hours until tender.
Ingredients
- 1 tablespoon butter salted
- 4 lices Bacon chopped
- ½ cup all-purpose flour
- 2 lbs. lamb stew meat cut into 1-inch cubes, or beef stew meat
- 1 cup Guinness Stout or dry red wine
- 1 tablespoon red wine vinegar
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon garlic minced, fresh
- 1 ½ teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- Leaves thyme or 1 teaspoon dried thyme, from 2 sprigs fresh
- 1 dried bay leaf
- ½ teaspoon paprika
- 2 ½ cups beef broth plus more as needed
- 2 large onion chopped
- 4 large carrot peeled and chopped
- 1 ½ lbs. new potatoes quartered (or use russet potatoes, peeled and chopped into ¾-inch cubes)
- 8 ounces mushrooms fresh, sliced
- 2 tablespoons parsley plus extra for garnish, chopped, fresh
Instructions
- In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned, about 3 to 5 minutes. Remove bacon with a slotted spoon and set aside. Pat the lamb (or beef) dry with a paper towel. Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the meat and toss to coat well. Remove the coated meat from the bowl and discard any extra flour. Sear the meat in the butter/bacon fat until browned on all sides, about 5 minutes. Depending on the size of your pot, you may need to work in batches so that you don't overcrowd the pan. Remove the meat from the pot.
- Add the Guinness (or wine) and the vinegar. Cook over medium-high heat, using a wooden spoon to loosen any browned bits from the bottom of the pot. Add the bacon and meat back to the pot, along with the tomato paste, brown sugar, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to completely combine. Bring to a boil; then reduce the heat so that the pot is at a low simmer. Cover and cook, stirring occasionally, until the meat is tender, about 1 ½ hours.
- Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until the vegetables are tender, about 30 more minutes. Add extra broth at the end to thin the stew, if necessary. Discard bay leaf; stir in parsley, and season with salt and pepper, to taste.
- Ladle into bowls and serve. Garnish with additional fresh parsley, if desired.
Notes
- For slow cooker use, brown meat first then transfer to Crock Pot with liquids and vegetables.
- Cook on LOW for about 8 hours or HIGH for around 4 hours until meat and vegetables are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups (approximate)
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 244kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 606mg | 25% |
| Potassium | 716mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3492IU | 70% |
| Vitamin C | 15mg | 17% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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