I cooked this Irish Stew recipe for St Patrick’s Day last year. It was a cold day & perfect comfort food. If there’s still a chill in the air where you live, try this Irish Stew recipe – your family will love it.
Question: What’s your favorite comfort food? You can leave a comment by clicking here.
- 3 Tbsp olive oil
- 1/4 cup flour
- 2 pounds stew meat
- salt & pepper
- 1 onion, chopped
- 2 cloves garlic, grated
- 2 Tbsp tomato paste
- 4 cups beef stock (I use beef bouillon cubes & make my own)
- 1/2 cup red wine
- 2 Tbsp steak sauce
- 1 bottle Guinness Stout
- 4 carrots, peeled & chopped
- 2 stalks celery, chopped
- Mashed Potatoes:
- 5 potatoes, cleaned & cut in half
- 1/4 cup butter
- 1/4 cup cream
- salt & pepper
- Irish Soda Bread
- Heat oil in dutch oven
- Mix together flour, salt & pepper
- Dredge beef chunks in flour
- Brown beef in oil, about 5 minutes on each side. You may need to do this is groups.
- Remove beef from pan
- Repeat browning beef, 1 layer of beef at a time.
- Add onion & cook until translucent.
- Add garlic & cook for 1 minute
- Return beef to dutch oven
- Stir in tomato paste
- Add all liquids (stock, wine, beer). Scrape bottom of pan to loosen bits
- Bring to boil. Cover, reduce heat & simmer 1 hour
- Add carrots & celery. Bring to boil. Cover, reduce heat & simmer 45 minutes to 1 hour
- Meat & veggies should be fork tender
- While stew is cooking for last hour, prepare mashed potatoes & Irish soda bread toasts.
- To make potatoes: Boil potatoes with skins. Drain. Mash. Add butter & cream until creamy. Season with salt, pepper, parsley (adding St Pat's green)
- To make toasts: Slice bread (or cut in shamrocks). Drizzle with olive oil & sprinkle with parmesan. Broil til golden
- Serve Irish stew over mashed potatoes
- Top with shamrock-shaped toast
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