Easy Irish Stew

Happy St. Patricks Day!

A whole day of the year dedicated to the Irish. What could be more fun. Beer, Baileys, dancing and of course, stew! Here’s my irish stew recipe, it’s a pretty typical Irish stew (why mess with a good thing), but the special ingredient here is a chocolate stout.

First the ingredients:

  • 2-large sticks of celery
  • 2-large carrots
  • 2-medium onions
  • Fresh rosemary (or you can substitute bay leaves, your choice)
  • 1lb-stewing beef
  • Olive oil
  • Sea Salt and peppercorns
  • 2 cups of stout beer (like Guinness or what I used, Young’s Double Chocolate Stout)
  • 1.5 tbs -All-purpose flour
  • 1-14oz can of diced tomatoes

First thing to do is to prep all your veggies. So peel away and then roughly chop all the carrots, onions, and celery. No need for precision here.

Throw them all in a large heavy bottomed pot or in a Dutch oven if you prefer. Add a healthy amount of olive oil and begin to fry them for around 10mins or so, also at this time add your herb of choice.

While those are frying pull your beef out of the fridge and lightly season with sea salt and pepper.

After the veg has softened up just a little, throw in the beef, flour, the diced tomatoes, and pour in the beer.

I wrote 2 cups of beer, but I usually just free pour from the can/bottle. Place the remainder of the beer (if any) directly in your mouth. Now you’re cooking like a true Irishman.

Stir all your ingredients together well and season with a bit of salt and pepper.

Bring to a boil

Once boiling, put a lid on, and turn the temp down to a simmer.

Let simmer for about 2 to 2.5 hours.

While you’re waiting crack yourself another beer, or two. Or 3?

If after the 2.5hrs you’re still coherent, take the lid off your stew and if its looking a little dry add some water to the mix.

Continue to simmer, with the lid off, for another half hour or so.

At this point everything should be tasting delicious and tender. Pick out your herb stalks and taste to see if it needs a touch more seasoning.

Serve on a bed of garlic mash and with a nice hearty loaf of soda bread or potato bread.


Baby, you got a stew going!

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