Name: Irish Stew
Ingredients: 2 pounds stew meat (cubed into bite-sized pieces); 1/2 stick of butter; 1 large onion (chopped); 1 tablespoon minced garlic (more or less to taste); 8 oz. container of sliced mushrooms; 6 carrots (cut into bite-size chunks); 8 Baby potatoes (cut in half); 1/2 cup flour; 4 tablespoons vegetable oil (or more); 32 oz. container of beef broth (4 cups); one 12 oz. bottle of Guinness beer; 3/4 cup red wine; 4 dashes of Worcestershire sauce; 1 tablespoon ketchup; dash of thyme (parsley and paprika (or Montreal steak seasoning)); 1 packet of brown gravy mix (optional)

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There’s a little bit of a difference between an Irish stew and beef stew. An Irish stew can use various meats whereas a beef stew uses, well, beef. A beef stew can have beer or red wine, as most Irish stews do. If you’re not doing the traditional corned beef for St. Patrick’s Day dinner, try my Irish stew. Enjoy!

Here’s a picture of my Irish table setting for St. Patrick’s Day.

Irish Stew

hearty stew with meat, potatoes, vegetables

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Course Main Course

Cuisine Irish

Ingredients

2 pounds stew meat cubed into bite-sized pieces
1/2 stick of butter
1 large onion chopped
1 tablespoon minced garlic more or less to taste
8 oz. container of sliced mushrooms
6 carrots cut into bite-size chunks
8 Baby potatoes cut in half
1/2 cup flour
4 tablespoons vegetable oil or more
32 oz. container of beef broth 4 cups
one 12 oz. bottle of Guinness beer
3/4 cup red wine
4 dashes of Worcestershire sauce
1 tablespoon ketchup
dash of thyme parsley and paprika (or Montreal steak seasoning)
1 packet of brown gravy mix optional

Instructions

Melt butter in a large, deep skillet over medium heat, add onions, garlic, mushrooms and peppers. Sauté for about 10 minutes, stirring occasionally. Remove from pan to a bowl and set aside.
Dredge the cubed meat in flour/salt/pepper/garlic powder mixture. Make sure to coat well. I use a bowl and toss it all together.
Add oil to the skillet. Once the oil is hot, add the beef cubes and brown the coated meat all over, about 3-5 minutes. You just want a nice sear on the meat.
Once the meat is seared, add the broth, beer, wine, Worcestershire, ketchup and seasonings to your taste. Stir to combine. Add carrots. The gravy will thicken as it heats up. Cover and simmer for 20 minutes or so. Add potatoes and continuing simmering 15 minutes. (Note: the longer you simmer, the more tender the meat will be.) Stir occasionally, scraping up any brown bits.
Add the mushroom and sauteed veggies back to the skillet with the beef and gray. Simmer 10-15 minutes. If too thick, add more broth or water. If the gravy is too thin, add a cornstarch/water slurry to thicken it up. Season to taste with salt and pepper or any spices you desire.
Serve with a side of toasted garlic bread.

Notes

Tried, tasted, and found to be delicious in the kitchen of Living With Dana. Enjoy!

Keyword Irish, stew

If you haven’t tried it yet, my Crockpot Lasagna is another delicious meal that your family will love! Read the recipe here: https://livingwithdana.com/2018/11/the-best-slow-cooker-lasagna/

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