Irish Stew

Irish Stew

Irish Stew
This stew was a huge hit with both kids and adults alike at my neighborhood St. Patty’s day themed block party. An Irish stew is typically made with stewing lamb, but a taste bud- and pocketbook-friendly ground beef seemed a better choice for potluck.
    Servings
    6people
    Cook Time
    45minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    6people
    Cook Time
    45minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/2pound lean ground beef
    • 1/2tablespoon olive or coconut oil
    • 2 small onions, chopped
    • 3 garlic cloves, minced
    • 4cups beef broth
    • 2 potatoes, peeled and cubed
    • 4 carrots, cut into 1-inch pieces
    • 1cup frozen peas
    • 1/2-1teaspoon sea salt
    • 1 teaspoon dried thyme
    • 1/4-1/2teaspoon ground black pepper
    • 1 1/2teaspoon Worcestershire sauce
    • 1tablespoon all-purpose flour, arrowroot or cornstarch
    • 2tablespoon water
    Instructions
    1. In a Dutch oven, brown ground beef in ½ tablespoon of oil. Temporarily remove beef from pan to drain all but ½ tablespoon oil. In the same pot, sauté onions and garlic until onions are translucent, careful not to burn the garlic. Add back in the ground beef and stir to combine.
    2. Add the broth, stirring to loosen browned bits at the bottom of the pot. Bring to a boil, reduce heat and add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
    3. Add salt and following 3 ingredients (through Worcestershire sauce). In a small bowl, combine flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Recipe Notes

    Substitute 1 ½ pounds lamb or stewing beef for a more authentic Irish stew. Toss the cubed meat in some flour that’s been seasoned with salt and pepper and brown in oil. Remove from pot, drain most of the fat and continue with Step 1 at sautéing onions and garlic. You will, however, need to cook the meat mixture for about 45 minutes in the broth and then add in the vegetables as described in Step 2.

    Experiment with other root vegetables such as parsnips and beets, as well as winter squashes as an addition to or replacement for the carrots and potatoes. If you follow a paleo diet, this would be advisable.

    Using almond flour, cornstarch or arrowroot keeps the recipe gluten-free.

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