Irish Stew
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT2H10M2 Hr
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Yield:6-8 Servings
Ingredients
- 2 pounds lamb or beef stew meat
- ¼ cup flour
- Salt and freshly ground black pepper
- Vegetable oil
- ½ cup Irish stout beer
- 1 pound new potatoes
- 1 pound baby carrots, peeled
- 1 (14 ounces) bag frozen pearl onions
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 4 cups beef broth
- 2 tablespoons chopped fresh parsley
- 907.18g lamb or beef stew meat
- 59.15ml flour
- Salt and freshly ground black pepper
- Vegetable oil
- 118.29ml Irish stout beer
- 453.59g new potatoes
- 453.59g baby carrots, peeled
- 1 (396.89g) bag frozen pearl onions
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 946.35ml beef broth
- 25.56g chopped fresh parsley
Irish stout beer gives this traditional stew added flavor while keeping things simple. Delicious served with Irish soda bread loaded with butter.
Preparation
STEP 1
Combine stew meat and flour in a bowl and toss to coat. Season well with salt and pepper.
STEP 2
Heat a large heavy-bottomed soup pot or Dutch oven to medium-high. Add enough vegetable oil to just coat the bottom of the pan. Working in batches, brown meat well on all sides. Remove from pan and set aside.
STEP 3
Add beer and bring to a boil, scraping up any browned bits from the bottom of the pan.
STEP 4
Return meat to the pan, along with potatoes, carrots, onions, rosemary, thyme, bay leaf and broth. Season with salt and pepper.
STEP 5
Bring to a boil, then reduce heat to a simmer. Simmer, covered, for about 1.5-2 hours, or until meat is very tender. Remove herb stems and bay leaf. Stir in fresh parsley just before serving.
Options
This recipe can also be made in an Instant Pot or slow cooker. Just be sure to brown the meat either on the sauté setting or before adding to slow cooker.