Irish Stew. An old fashioned favourite with a new twist to make it even more flavourful! This is comfort food at it’s very best.
This great fall dish is made up of 3 elements that come together to make one of the most delicious beef stews I have ever made. Yes, you can make it with traditional lamb or mutton too. It’s made by separating the cooking into three district parts.
I start with a great homemade beef stock which we almost always have on hand now. You can learn how to economically make beef or chicken stock in the oven here.
Normally I would make stock on a different day than a soup or stew. We freeze it in Ziploc bags that lay flat on a cookie sheet as they freeze.
This allows the bags to be stacked in the freezer when frozen. It’s a great way to minimize the space required in the freezer.
The next step in making this Irish Stew is to brown the beef or lamb well before braising it to tender perfection in Irish Ale. This step really fully develops the flavour of the beef. Please note that you can easily substitute lamb in this recipe, if that is your preference.
Finally, other than potatoes and seasoning, I add farm fresh, roasted root vegetables to complete this delicious stew. Roasting the vegetables separately brings out all of their natural sweetness. Yet another layer of flavour going into the pot.
Finally, it all comes together for the final stage of cooking until the potatoes are fork tender. Then it’s just a matter of serving to those who have been smelling this wonderful stew all afternoon.
Don’t forget the Yorkshire Pudding Popovers to go with the Irish Stew as pictured or try some of our Whole Wheat Irish Soda Bread instead.
This is a great, slow cooked, comfort food meal and a great weekend recipe for the cold days ahead. Of course, this Irish Stew is also ideal for St Patrick’s Day! Éirinn go Brách!
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Irish Stew. An old fashioned favourite with a new twist to make it even more flavourful! This is comfort food at it's very best.
- FOR THE BRAISED BEEF
- 4 pounds beef roast (I use chuck/blade roast but lamb is also very good in this recipe)
- 1/4 cup all purpose flour
- 4 tbsp canola oil
- 2 pints Irish Ale (Smithwick's is a good choice.)
- 4 cloves minced garlic
- 2 onions, diced
- 1 tsp ground thyme
- 1 tbsp fresh chopped rosemary
- 3 tbsp Dijon mustard
- 1 bay leaf
- FOR THE ROASTED VEGETABLES
- 2 pounds parsnip, cut in chunks
- 2 pound turnip, cut in chucks
- 2 pounds carrots, cut in chunks
- 6 celery stalks, diced
- 2 cloves minced garlic
- 4 tbsp olive oil
- YOU WILL ALSO NEED
- 2 litres of beef stock (my recipe here)
- 3 pounds yellow potatoes, washed and unpeeled, cut in chunks
- 2 tbsp chopped fresh rosemary
- 1 tsp fresh grated nutmeg
TO PREPARE THE BRAISED BEEF
Cut the roast into large chunks about 1 ½ inches in size.
Salt and pepper the raw meat to season.
Toss the beef chunks in regular flour to coat.
In a large heavy bottomed skillet heat the canola oil.
Brown the beef chunks on all sides, working in small batches so as not to crowd your pan.
When all the beef is browned, transfer it to a large covered roasting pan along with the Irish Ale, garlic, onions, thyme, rosemary, dijon mustard and bay leaf.
Stir all the ingredients in the roaster then cover well with aluminum foil and the roaster cover.
Cook slowly in a 300 degree oven for about 1 ½ to 2 hours.
TO PREPARE THE ROASTED VEGETABLES
Toss together the parsnip, turnip, carrots, celery, garlic and olive oil.
Add salt and pepper to season
Roast in a shallow baking pan for about 40 minutes.
TO FINISH THE STEW
Add the beef stock to the braised beef along with the roasted vegetables , the yellow potatoes, rosemary and nutmeg.
Return to the oven for about half an hour to 45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or frozen peas and cook for an additional 15 minutes. Serve with freshly baked bread, biscuits or Yorkshire pudding.
Please note that this recipe is written for a crowd of u to 16 people. The recipe is easily halved if you are serving fewer people. Plan for leftovers though. This stew is very good a day or two afterward as well. I normally add another splash or two of stock to the pot when I am reheating it.
Serving Size1 serving
Amount Per Serving Calories 684 Total Fat 33g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 19g Cholesterol 157mg Sodium 474mg Carbohydrates 44g Fiber 8g Sugar 9g Protein 48g