Irish stew, like most traditional stews, is a hearty dish–perfect for those meat-and-potatoes men (or women and children) in your life. Traditionally made with lamb or beef, the telltale sign that you’re eating an Irish stew is that the meat has not been browned. Browning the meat would be oh-so-untraditional in Ireland.
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- 2 pounds cubed tender beef chuck, in 1-inch pieces
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups baby carrots
- 3 medium onions, peeled and quartered
- 2 pounds red-skinned potatoes, unpeeled, scrubbed
- 1 (32-ounce) box chicken broth
- 1 (12-ounce) bottle Irish beer, such as Guinness
- ¼ cup snipped fresh chives
1. Season meat with salt and pepper; add meat, carrots, onions, and potatoes to a Dutch oven.
2. Add broth and beer and bring to a boil. Turn heat down to a high simmer, cover, and let cook for 30 to 35 minutes, or until potatoes are cooked through and fork tender. Stir in chives and serve with a bread of your choice.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.
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