What is traditionally in Irish stew?

Traditional Irish stew consists of lamb or mutton, potatoes, onions, and carrots. Some versions may also include barley for added heartiness and flavor.

How do you thicken Irish stew?

Irish stew can be thickened by dredging the meat in flour before browning or by adding a cornstarch slurry near the end of cooking. Alternatively, mashing some of the potatoes in the stew will naturally thicken the liquid.

What is the best cut of meat for Irish stew?

The best cut of meat for Irish stew is lamb shoulder or neck, as these cuts have a good amount of fat and connective tissue that break down during long simmering, resulting in tender and flavorful meat.

Can I make Irish stew in a slow cooker?

Yes, Irish stew can be easily made in a slow cooker. Simply brown the meat, then add all ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Delicious Irish Stew: 7 Easy Steps

Name: Irish Stew: The Easiest, Most Comforting Recipe EVER
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup all-purpose flour; 2 large onions, chopped; 4 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 lb potatoes, peeled and cubed; 6 cups beef broth; 1 cup water; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 2 tablespoons chopped fresh parsley, for garnish; 1/4 cup of Guinness to simmer

Description

This hearty Irish Beef Stew is a comforting one pot meal made with tender beef, potatoes, carrots and onions. Slow simmered in a rich broth, perfect for a cozy night in.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 large onions, chopped
4 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 lb potatoes, peeled and cubed
6 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
2 tablespoons chopped fresh parsley, for garnish
1/4 cup of Guinness to simmer

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Instructions

In a large bowl, toss the beef cubes with flour, salt, and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned, about 2-3 minutes per side. Remove and set aside.
Add the onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Return the beef to the pot. Add the beef broth, water, Guinness (optional), tomato paste, thyme, and bay leaf. Stir to combine, scraping up any browned bits.
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is tender. For best results, simmer for 3 hours.
Add the cubed potatoes and continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender.
Taste and adjust seasoning as needed.
Remove bay leaf before serving. Garnish with fresh chopped parsley. Serve hot.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: Irish

Nutrition

Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg