Irish Stew – Updated

It’s winter. It’s cold. It’s wet. It’s nasty. I’m hibernating up in the house l, so let’s make a stew. How about Irish stew? But that’s so plain. How about some upgrades like some beer, a lot of garlic, and some spices. The traditional has only onions, garlic, and parsley, so I added some vegetables. I hope you like it.

Olive oil for cooking

1 pound beef stew meat in 1 inch cubes (Happy Family Ranch)
1 pound lamb meat 1 in inch cubes (Happy Family Ranch)
1 onion
4 carrots, washed and peeled
2 parsnips, washed and peeled
4 celery stalks, washed
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons garlic, minced
1 teaspoon thyme
1 Bay leaf
1 teaspoon paprika
4 tablespoons flour
12 ounces beer (a stout would be great)
6 cups low sodium beef stock
4 potatoes, pealed and diced

Coat 1/2 of all the vegetables except potatoes; place on a baking sheet and bake at 350 for 25 minutes.

Heat a Dutch oven or a soup kettle to medium and add 4 tablespoons of olive oil.

Mix flour and spices except bay leaf.

Toss meats in flour and add to the kettle/Dutch oven and brown on all sides.

Remove meat and set aside.

Add beer and beef stock.

Add meat back in.

Bring to a simmer.

Add bay leafs.

Add roasted vegetables.

Simmer on low for 1 hour 30 minutes.

Remove old vegetables and toss.

Chop other half vegetables to bite size pieces.

Add spices.

Simmer for 1 hour until vegetables are soft.

Remove bay leafs.


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