Irish stew is one of the most celebrated dishes in all of Ireland. Traditionalists believe that the original way to make Irish stew is with mutton chops, potatoes, and water. Sheep were able to produce wool, milk, cheese, and meat which made them paramount to the Irish economy in the 1800s. Furthermore, prior to the potato famine, potatoes grew all over Ireland as the country's main crop. For these reasons, the original make up of Irish stew provided a hearty and affordable meal for inhabitants of the Emerald Isle. Over time, multiple variations of the stew have surfaced using different elements better reflecting Ireland today. This recipe creates a more flavorful profile of Irish stew and holds true to some of Ireland’s most beloved ingredients.
Serving size: 5
1.5 lbs. Beef chuck or lamb cutlets, cut across the grain into 1 inch cubes
4 Medium russet potatoes, cut into 1 inch cubes
1 Onion, chopped
4 Garlic clove, minced
1 Carrot, cut into ½ inch circles
2 Bay leaf
¼ cup Extra virgin olive oil
3 tbsp. Tomato paste
3 cup Beef broth
1 bottle Guinness extra stout
2 tbsp. Worcestershire sauce
1 spring Thyme
1 cup Fresh parsley
Sprinkle meat with salt and pepper, and heat ½ the oil in a large pot or dutch oven over medium-low. Working in batches, start browning the beef evenly on all sides. Transfer to a plate and repeat the process until the meat is all properly seared.
Add the remaining oil to the pot and sauté the onions and carrots for about 8 minutes. Next, add the garlic and cook for another minute. Turn up the heat to medium and pour in Guinness. Let simmer for about 3 minutes, scraping the bottom of the pan to deglaze. Mix in tomato paste, broth, thyme, Worcestershire, potatoes, and meat to the pot and bring to boil. Reduce heat to lowest setting, cover, and let simmer for 3-4 hours.
Salt and pepper to taste and serve with fresh parsley.