Irish Stew

You might want to break out in a jig after a spoonful of Irish Stew!

Irish stew is a filling, flavorful peasant dish. It was originally made with the cheapest, most readily available ingredients. Potatoes were the main food crop prior to 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.

The stew ingredients have evolved over the years, adapting to include local offerings. Since sheep were not as plentiful in America, other types of meat were often substituted. Some recipes include Guinness Stout and other variations, exalting this original peasant dish to near-gourmet status.

Irish Stew

Cook's Notes: 

Whether you make this Irish Beef Stew with Guinness Beer for your St. Patrick's Day celebration or just an everyday meal, it’s definitely a must-try recipe! The addition of Guinness Beer, a dark beer, adds a robust malty flavor to the stew. This is one of those dishes where the stew's flavor continues to improve the next day. You can prep a lot of the ingredients the day before and store them in a plastic bag. 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.

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Ingredients:

• 1-1/2 lb. beef stew meat or sirloin cut into small cubes
• 1/2 cup flour to use in a Ziploc bag
• 1 small onion diced
• 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
• 2 cups finely chopped carrots
• 1 cup each diced carrots or sweet potatoes, and celery
• 4 small red potatoes, quartered
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon each allspice and celery seeds
• 1 tablespoon brown sugar
• 2 bay leaves
• 1 teaspoon each marjoram, thyme, and Rosemary
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth or chicken broth (use low-sodium )
• 1-1/2 cups V-8 juice
• 1/3 cup water mixed with 3 tablespoons flour

Directions:

• In a Ziploc bag add ½ cup flour and shake beef cubes
• In a fry pan, brown beef cubes in 2 TB. hot olive oil and set aside
• In the same frying pan, sauté mushrooms, minced garlic, and onions until caramelized, about 3-4 minutes.
• In a soup pot, add browned beef cubes, beef or chicken broth, V-8 juice, flour mixture, carrots, potatoes, parsnips, celery, mushroom mixture, spices, bay leaves, tomato paste,  brown sugar, and yes, don't forget the beer!!
• Cook on low heat, covered, about 1-1/2 -2 hours till carrots, parsnips, and potatoes are done, or in a crockpot on low for 2-3 hours. Discard bay leaves before serving.

    Enjoy your week