New Meal Monday: Irish Stew

St. Patrick's Day is this weekend, and we've written before about what a big deal this is in my family!  While the Irish aren't necessarily known for their cuisine, there are some staple dishes that tend to be widely enjoyed! A good Irish stew on a cold winter night can really hit the spot!  This dish has a long history and a quick google search shows that there's a little bit of debate about what qualifies as a "traditional" Irish stew.  For example, I used beef, and some would claim I should have used lamb, or mutton. Perhaps I should have, but my local grocer was fresh out of mutton.  Plus, my mother told me grandmother always used beef in her stew, so I feel like that's all the approval I need!   So if you're looking for something a little different then Corned Beef and Cabbage this St. Patrick's Day, maybe this hearty Irish stew is for you!  

What you'll need:

  • 1.5 Lbs chuck beef stew meat
  • 2 Tbsp Olive Oil
  • 1lb yellow onion, cut into 8 wedges
  • 1/2lb carrots, halved and cut to 2" length
  • 2 Cups chicken stock
  • 1/4 Cup of Guinness
  • 1.5lbs russet potatoes cut into roughly 1.5" chunks
  • 1.5 Cup cabbage, shredded
  • 1.5 tsp dried thyme
  • Fresh parsley

How you'll do it:

  1. Pre-heat oven to 350F and season beef with salt and pepper
  2. In a dutch oven heat oil over medium heat. Lightly brown beef on all sides (working in batches if needed to avoid crowding) and set beef aside.
  3. Stir in cabbage, onion, carrots, and add 1/4 tsp of salt and 1/4 tsp pepper and saute for about 5 min until veggies start to brown. 
  4. Add meat and pour in stock, Guinness and 1 tsp thyme, stir together, then cover and bring liquid to a simmer.  
  5. Put potatoes on top, and season with 1/2 tsp thyme, 1/4 tsp salt and 1/4 tsp pepper. Cover and put pot in oven and back about 1 hr (or until meat is cooked through and veggies are soft and tender.
  6. Stir together then, serve in bowls, topped with parsley and enjoy!