Name: Irish Stew
Ingredients: 2 pounds lean chicken breast (turkey breast, or tofu (cut into bite-sized pieces)); 1 tablespoon olive oil (or just a little broth to sauté); 1 large onion (chopped); 1 tablespoon minced garlic (or more, to taste); 8 oz. container of sliced mushrooms; 6 carrots (cut into bite-sized chunks); 8 baby potatoes (halved); 1/2 cup whole wheat flour or almond flour; 32 oz. low-sodium beef broth (or vegetable broth); 1/4 cup apple cider vinegar (substitute for wine/beer); 1 tablespoon Worcestershire sauce (optional and low-sodium); Herbs: thyme (parsley, paprika); Cornstarch slurry (to thicken if needed)

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EDITED TO ADD: I’ve updated this Irish stew to incorporate healthier choices such as lower sodium, protein (meat) that’s easier to digest, etc. 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, but I’m now using apple cider vinegar to replace the alcohol. If you’re not doing the traditional corned beef for St. Patrick’s Day dinner, try my modified Irish stew: it’s now a healthier version of the original. 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 lean chicken breast turkey breast, or tofu (cut into bite-sized pieces)
1 tablespoon olive oil or just a little broth to sauté
1 large onion chopped
1 tablespoon minced garlic or more, to taste
8 oz. container of sliced mushrooms
6 carrots cut into bite-sized chunks
8 baby potatoes halved
1/2 cup whole wheat flour or almond flour
32 oz. low-sodium beef broth or vegetable broth
1/4 cup apple cider vinegar substitute for wine/beer
1 tablespoon Worcestershire sauce optional and low-sodium
Herbs: thyme parsley, paprika
Cornstarch slurry to thicken if needed

Instructions

Sauté the onion, garlic, and mushrooms in olive oil (or broth) until softened.
Dredge your chosen protein (lean chicken, turkey, or tofu) in whole wheat flour or almond flour. Brown in a little olive oil or broth.
Add low-sodium broth, apple cider vinegar, Worcestershire sauce (optional), and spices. Simmer with the carrots until tender.
Add potatoes and simmer further. Add the sautéed mushrooms and vegetables back into the pan and simmer until everything is tender.
If the stew is too thick, add more broth; if too thin, thicken with cornstarch slurry.
Serve with a side of steamed veggies or a light whole grain 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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