Irish Stew is pure comfort food delicacy. Browned lamb, fresh vegetables and herbs are simmered in a deliciously rich beer and beef broth gravy for a stew you’ll love!
Winter stew is a staple in our house. It warms us up on colder days and fills us up with the hearty meats and veggies we crave during these colder months. A stew like this makes life just a little bit easier because we’re not scrambling to get dinner on the table in time! We start it earlier in the day and then just simmer on the stovetop to bring out all those amazing flavors and let’s bring it out and enjoy it together at the table. We decided a stew like this had to be served with your favorite dinner roll or crusty bread, and we highly recommend you do the same!
beer
Guinness is the most common beer, and in our opinion, the best beer for this Irish stew because it comes from Ireland. If you don’t want to use Guinness, you can also use any stout.
If you don’t want to cook with alcohol, you don’t have to use beer to make this Irish stew. Just substitute non-alcoholic beer for regular beer, or beef broth instead.
Potato Options for Irish Stew
Red and Yukon Gold potatoes hold up better in stews than Russet potatoes. Russet potatoes can become grainy because they are more starchy. Bonus: Yukon gold and red potatoes do not need to be peeled. Win-win!
wine
If you prefer no alcohol, you don’t have to add alcohol. We love the tangy flavor it brings, but you can always substitute beef broth for the cooking wine.
meat selection
Lamb or mutton is traditionally used in Irish stew. Having said that, lamb is hard to find in many stores! Beef is a common and great substitute when you can’t find lamb.
Instant Pot Instructions
- Pat the meat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in the Instant Pot using the Saute setting. Add meat in batches, browning on all sides. Remove to a plate and repeat with remaining meat. on hold.
- Add another 2 tablespoons of oil. Add onion and cook 5 minutes until softened, then add garlic and cook 3 minutes. Stir flour into vegetable mixture and cook 5 minutes more.
- Add the Guinness, stir and scrape up the browned bottom of the pot, then add the beef broth and red wine.
- Return the browned meat to the pan, including any juices, along with the carrots, potatoes, thyme, and bay leaves.
- Cover and set on high for 1 hour. Then remove the lid and simmer for another 10-15 minutes on the Saute setting to thicken the stew.
Slow Cooker Instructions
- Pat the meat dry and sprinkle with kosher salt and pepper.
- In a skillet over high heat, heat 2 tablespoons oil. Add the meat in batches, browning the entire meat. Transfer the meat to a plate, then repeat the process with the remaining meat.
- Transfer browned meat to slow cooker.
- In a small bowl, puree 1/2 cup beef broth and 1/2 cup cornstarch.
- Add all remaining ingredients (including slurry) to slow cooker.
- Set the slow cooker on high for 3-4 hours or low for 6-8 hours, until the meat and vegetables are tender to your liking.
- Leave the lid on for the last 30-45 minutes to help the broth thicken.
- Serve hot, garnish with chopped parsley.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat until heated through.
If you liked this recipe, you might be interested in these other delicious soup and stew recipes:
watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Irish Stew is pure comfort food delicacy. Browned lamb, fresh vegetables and herbs are simmered in a delicious full-bodied beer and beef stock gravy for a stew you’ll love!
raw material
- 2 pound Potato cut into 2-inch pieces
- 4 radish cut into 1/2 inch pieces
- 1 yellow or white onions Chopped
- 3 garlic cloves Chopped (about 2 tsp)
- 2 pound Lamb Shoulder or Beef Chuck cut into 2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon Black pepper
- 4 tablespoon vegetable oil Divided into
- 1/4 cup flour
- twenty two ounce guinness beer
- 4 cup beef soup
- 1 cup red wine Elective
- 3 sprig thyme
- 4 bay leaf
- coriander chopped garnish
instruct
-
Pat the meat dry and sprinkle with salt and pepper.
-
Heat 2 tablespoons oil in a Dutch oven or heavy-based pot over high heat. Brown the meat in batches, removing each batch to a plate once browned. Repeat until all the meat is browned.
-
Reduce heat to medium and add remaining 2 tablespoons oil. Add onion and cook 3 minutes until softened, then add garlic and cook 2 minutes more.
-
Stir flour into vegetable mixture and cook 3 minutes more.
-
Pour in the Guinness, scrape up the browned bottom of the pan, then add the beef broth and red wine (if using).
-
Return the browned meat to the pot along with any juices, carrots, potatoes, thyme, and bay leaves.
-
Bring to a boil, then reduce heat and cover. Cook for 2 hours, then remove the lid and simmer for another 30 minutes, until the meat falls apart and the sauce thickens.
-
Remove thyme and bay leaves and season with salt and pepper. Serve, garnished with chopped parsley.
notes
Instant Pot Instructions
- Pat the meat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in an Instant Pot using the Saute setting.
- Add meat in batches, browning on all sides. Remove to a plate and repeat with remaining meat. on hold.
- Add another 2 tablespoons of oil to the Instant Pot.
- Add onion and cook until softened, about 5 minutes. Then add the garlic and cook for 3 minutes.
- Stir the flour into the vegetable mixture and cook for another 5 minutes.
- Add the Guinness, stir and scrape up any browned bits from the bottom of the pan. Then add beef broth and red wine. Return the browned meat to the pot along with any juices, carrots, potatoes, thyme, and bay leaves.
- Cover and set to high pressure for 1 hour.
- Then remove the lid and simmer using the sauté setting for another 10-15 minutes to thicken the stew.
Slow Cooker Instructions
- Pat the meat dry and sprinkle with kosher salt and pepper.
- In a skillet over high heat, heat 2 tablespoons oil. Add the meat in batches, browning the entire meat. Transfer the meat to a plate, then repeat the process with the remaining meat.
- Transfer browned meat to slow cooker.
- In a small bowl, puree 1/2 cup beef broth and 1/2 cup cornstarch.
- Add all remaining ingredients (including slurry) to slow cooker.
- Set the slow cooker on high for 3-4 hours or low for 6-8 hours, until the meat and vegetables are tender to your liking.
- Leave the lid on for the last 30-45 minutes to help the broth thicken.
- Serve hot, garnish with chopped parsley.
Calories: 284kcal | carbohydrate: 31G | protein: 19G | fat: 4G | Saturated fat: 2G | Polyunsaturated fats: 1G | Monounsaturated fat: 2G | cholesterol: 46mg | sodium: 819mg | Potassium: 937mg | fiber: 4G | sugar: 3G | Vitamin A: 5120unit | Vitamin C: 26mg | calcium: 53mg | iron: 3mg
