Monday, March 12, 2012

A Pot Of Stew {In The Irish Tradition}

While mine is not a traditional Irish stew consisting of only lamb, potatoes, carrots, onions and parsley, I did learn how to make it from my Irish mother, who learned it from her Irish mother, and so on.  Each chef has tweaked it over time as tastes and availability of ingredients has changed, but it still remains a rich and hearty stew of meat and root vegetables, in the Irish Tradition.

Before you begin assembling and prepping your ingredients, open up a nice bottle of red wine and pour yourself a glass.  It is lovely to sip as the kitchen fills with yummy cooking smells!  {And you'll also need a cup to deglaze the pan after browning the meat.}

Beef Stew


1/4 cup olive oil
1/2 cup flour
1 1/2 tablespoons black pepper
1/2 teaspoon salt
3 pounds trimmed top sirloin, cut into 1 inch pieces
9 to 12 large garlic cloves, minced
3 cups beef stock or broth
1 cup dry red wine
1 bottle dark beer (Guinness is a great choice!)
8 tablespoons (1 stick) butter
3 pounds baby potatoes; gold skinned, red skinned, or a combination of both, cut into 1 inch pieces
1 large onion, chopped
1 pound baby carrots, cut into pieces 1/2 to 1 inch in size
3 tablespoons chopped fresh parsley
6 ounce can tomato paste
1 tablespoon natural cane turbinado sugar
3 tablespoons fresh thyme
2 bay leaves
1 tablespoon Worcestershire sauce


Heat oil in a heavy large pot over medium-high heat.  Combine the flour, pepper and salt, coat the beef cubes well and brown on all sides in the oil.  Add the garlic and saute until golden.  Add the red wine and stir up any browned bits on the bottom of the pan.  Then add the tomato paste, the beef stock and the beer, the sugar, thyme, bay leaves and Worcestershire sauce.  Bring to a boil, reduce heat to medium-low, cover and simmer one hour, stirring occasionally.

In a medium pot over medium-high heat, melt half the butter and saute the potatoes until golden, about 20 minutes.  Melt the remaining butter and saute the carrots and onion until golden, about 10 minutes. 

After the stew meat has simmered for 1 hour, remove the cover, add the potatoes and simmer until they are fork tender, about 30 minutes.  Add the remaining vegetables and simmer until  the carrots are just tender, about 10 more minutes.  Remove the bay leaves, stir in the parsley, and serve.

Though I didn't do it this time, some frozen baby peas make a great addition to this dish.  Add them before the parsley, and allow them to just heat through.  Enjoy!

xoxo, Anita


  1. Oh, this looks sooooo delicious! It's almost 10pm and now I'm craving beef stew.
    Enjoy your delicious dish!

  2. Can almost smell that stew! Great for my slow cooker recipe repertoire.

  3. ohhhh, this is a keeper!
    thanks for the fantastic share,


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xo, Anita