Irish Stew Recipe
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Irish Stew Recipe
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Irish stew is the perfect dish for a cool fall day or any day of the year. Warm up with a hearty bowl of filling Irish stew!
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Ingredients
- 4 tbsp canola oil
- 2 lb beef stew meat
- 2 cloves garlic crushed
- 1 yellow onion peeled and diced
- 2 carrots peeled and diced
- ½ leek cleaned and diced
- 1 parsnip peeled and diced
- 2 prigs of fresh thyme
- 2 bay leaves
- ½ tsp Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
- 3 Russet potatoes peeled and diced
- 2 quarts warm beef stock
Instructions
- In a large dutch oven, warm 3 tbsp oil over medium-high heat. Add the 2 lb beef and sear until the outsides have browned. Remove to a plate and set aside.
- Add 1 tbsp oil into the pot and add the 2 cloves garlic and the diced onion. Cook until translucent and aromatic.
- Add the 2 carrots, ½ leek, and parsnip and cook, stirring occasionally, for about 5 minutes until softened.
- Add the sprigs of thyme, 2 bay leaves, and ½ tsp black pepper. Cook again for about 5 minutes.
- Add the 3 potatoes and the seared meat into the pot along with the warm stock.
- Cover the dutch oven with a lid, and bring the stew to a boil. Reduce the stew to a simmer and allow it to simmer for about an hour, stirring occasionally.
- After an hour, check if the meat is tender. If it is not, cook for another 20 minutes. When the meat is tender, serve and enjoy!
Notes
- Copyright The Foreign Fork. For personal or educational use only.
- Beef Stew Meat: Mutton is more traditional in this recipe, but you can keep things easy by using pre-cut beef stew meat. You could use lamb stew meat or you could purchase a beef chuck roast and cut it into smaller pieces.
- Vegetables: You can add just about any root vegetables you like but for this recipe I added yellow onion, carrots, leeks, and parsnips. No stew would be complete without potatoes as well. I like to use russet potatoes.
- Herbs: Fresh thyme and a bay leaf is all you need to add flavor to this dish, but you could also add some fresh parsley
- Beef Stock: You can also use chicken stock if necessary
- Some chefs like to replace some of the stock with red wine or Guinness beer (this is called Guinness Stew). Feel free to give it a try if you like!
- Cabbage is a great addition to this stew. I recommend adding about 1 cup of young cabbage leaves into the stew about 10 minutes before serving.
- This dish is delicious when served over mashed potatoes. I also like sprinkling a little cheese on top for a non-traditional but delicious finish.
- Cooking the stew slowly over low heat will create the best flavor. Don’t rush it! You can simmer the stew for hours if you have the time and want a really tender meat.
- It’s okay to cut your vegetables into slightly larger bite-sized pieces. They will be cooked well during the long cooking time and if diced too small they may fall apart completely.
- You can use just about any kind of potato for this recipe. Russet potatoes will break down more and make your stew thick and hearty. Less starchy potatoes like red potatoes or fingerlings will hold their shape better but won’t contribute as much to the texture of your stew. Which variation you use is up to you.
Nutrition Information
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Serving
1serving
Calories
461kcal
(23%)
Carbohydrates
33g
(11%)
Protein
43g
(86%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
734mg
(31%)
Potassium
1754mg
(50%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
3541IU
(71%)
Vitamin C
15mg
(17%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 461kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 43g | 86% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 734mg | 31% |
| Potassium | 1754mg | 37% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3541IU | 71% |
| Vitamin C | 15mg | 17% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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