Irish Stew
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30 reviews
Excellent
Irish Stew
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A traditional Irish stew recipe for the stovetop or Crock Pot!
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Ingredients
- 1 tablespoon salted butter
- 4 lices bacon, chopped
- ½ cup all-purpose flour
- 2 lbs. lamb stew meat or beef stew meat, cut into 1-inch cubes
- 1 cup Guinness stout or dry red wine
- 1 tablespoon red wine vinegar
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon minced fresh garlic
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon Black pepper, divided
- Leaves from 2 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 1 dried bay leaf
- ½ teaspoon paprika
- 2 ½ cups beef broth, plus more as needed
- 2 large onions, chopped
- 4 large carrots, peeled and chopped
- 1 ½ lbs. new potatoes, quartered (or use russet potatoes, peeled and chopped into ¾-inch cubes)
- 8 ounces Sliced Fresh Mushrooms
- 2 tablespoons chopped fresh parsley, plus extra for garnish
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
- Slow Cooker Method: After browning the meat in a skillet or pot as instructed, transfer all of the browned meat to a Crock Pot. Add the Guinness or red wine and the vinegar to the pot (as instructed) to scrape up any browned bits. Transfer the liquid and browned bits to the Crock Pot. Stir in the remaining ingredients (except the parsley), cover, and cook on LOW for about 8 hours or on HIGH for about 4 hours.
Nutrition Information
Show Details
Serving
1cup
Calories
244kcal
(12%)
Carbohydrates
20g
(7%)
Protein
21g
(42%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
606mg
(25%)
Potassium
716mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3492IU
(70%)
Vitamin C
15mg
(17%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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