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:
- Pre-heat oven to 350F and season beef with salt and pepper
- 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.
- 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.
- Add meat and pour in stock, Guinness and 1 tsp thyme, stir together, then cover and bring liquid to a simmer.
- 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.
- Stir together then, serve in bowls, topped with parsley and enjoy!