Irish Stew

 

I feel like this leprechaun who struck gold with my updated Irish Stew recipe. Despite the long list of ingredients, my time was well worth the effort. Chop and bag meat and veggies ahead for easier preparation. The meat came out tender as well as the potatoes and veggies cooked on low for 4-5 hours. The sauce was the piece de resistance. All were perfection and it enabled me to use my new timed crockpot.😀 You don't need a March holiday to enjoy this dish. The recipe serves 6  but does depend on the size of the bowl. 

Irish Stew

Cook's Notes: Irish stew is a filling, flavorful peasant dish. It was originally made with the cheapest, most readily available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, before the potato famine.

Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is traditionally made of lamb or mutton, potatoes, onions, and parsley. The root vegetables added further flavor and thickening power, as well as filling sustenance. Some cooks added turnips or parsnips, carrots, and barley.

When the Irish people began immigrating to the United States, fleeing from the ravages of starvation caused by the potato famine, they naturally brought along their wonderful hearty food traditions. The stew evolved and has adapted to include local offerings. Since sheep were not as plentiful in America, other types of meat were often substituted. The recipe has evolved to often include Guinness Stout. Some variations have exalted this original peasant dish to near-gourmet status.

The addition of the Guinness Beer; a dark beer, adds a robust malty flavor to the stew. This is one of those dishes where the flavor of the stew continues to improve the next day. I found Guinness Draught Beer a better choice for the stew. Guinness Extra Stout is a stronger beer and its taste can overpower the stew's flavor. The stew was paired with Irish Soda Bread. I used a chuck roast and had the butcher cut it into large 3-inch chunks for me.  The secret to this recipe is to use a good cut of beef and cook it slowly.  

Ingredients:

• 1-1/2 lb. chuck roast cut into 3-inch cubes 
• 1/2 cup flour 
• 1 cup chopped onion 
• 3 cloves of garlic, minced
• 1 small box of white mushrooms, rinsed and sliced
• 2 tablespoons tomato paste
• 1/2 bottle of Guinness Draught beer
• 1 cup each of diced carrots or sweet potatoes, and celery
• 2 cups diced Yukon potatoes
• 6 slices of bacon
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon each allspice and celery seeds
• 1 tablespoon brown sugar
• 2 bay leaves
• 1/2 teaspoon each of marjoram, thyme, and Rosemary
• 1 tablespoon Worcestershire sauce
• 1 cup beef stock and 1 cup chicken broth (use low sodium)
• 1-14.5 oz can diced roasted tomatoes with garlic and basil 
• 1/3 cup water mixed with 3 tablespoons flour

Directions:

• In a zip-loc bag add ½ cup flour and shake beef cubes
• In a frying pan brown beef cubes in 2 tablespoons of hot olive oil and set aside.
• Cook bacon and drain on a paper towel-lined plate. 
• Remove some of the grease from the pan. In the same frying pan, sauté mushrooms, minced garlic, and onions until caramelized about 3-4 minutes.
• In a crock pot or slow cooker add browned beef cubes, beef and chicken broth, canned tomatoes, flour paste mixture, carrots, potatoes, celery, mushroom mixture, spices, bay leaves, tomato paste,  brown sugar, and yes, don't forget the beer!!
• Cook on low heat covered for about 4 hours until carrots, potatoes, and celery are tender and crisp. 
• Discard bay leaves before serving.