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5 from 1 vote

Irish Stew

Prepare this traditional rich, thick Irish Stew recipe on the stovetop or in the slow cooker for a hearty and delicious comfort food dinner!
Course Dinner
Cuisine Irish
Keyword irish stew, irish stew recipe, st. patrick's day food
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
0 minutes
Total Time 2 hours 55 minutes
Servings 12 cups (approximate)
Calories 319kcal
Author Blair

Ingredients

  • ¼ cup olive oil or vegetable oil
  • 3 lbs. lamb stew meat or beef stew meat, cut into 1-inch cubes
  • ½ cup all-purpose flour
  • 1 cup dry red wine, or Guinness stout
  • 2 cans (10.5 oz. each) condensed beef broth, NOT diluted
  • 1 ½ cups water
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 3 medium onions, chopped
  • 6 medium carrots, peeled and cut into 1-inch pieces
  • 1 ½ lbs. new potatoes, quartered (or use russet potatoes, peeled and diced)
  • 2 tablespoons chopped fresh parsley, plus extra for garnish

Instructions

STOVETOP METHOD:

  • Place meat in a large bowl or Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the meat is coated in flour.
  • Heat oil in a large Dutch oven over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded.
  • Return all browned meat to the Dutch oven. Add wine, condensed broth, water, garlic, sugar, salt, pepper, bay leaves and thyme. Stir to scrape up the browned bits from the bottom of the pot. Bring to a boil; cover, and reduce heat to low. Simmer (covered) for 1 ½ hours. Add onion, carrot and potato; cover, and cook for 30-45 minutes (or until vegetables are tender). For a thicker stew, remove cover for the final 15 minutes.
  • Discard bay leaves, stir in parsley and season with salt and pepper, if necessary. Ladle into bowls.

SLOW COOKER METHOD:

  • Place meat in a large bowl or Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the meat is coated in flour.
  • Heat oil in a large Dutch oven over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded.
  • Transfer all of the browned meat to the slow cooker. Add remaining ingredients (except parsley). Cover and cook on LOW for 6-8 hours or on HIGH for about 3-4 hours.
  • Discard bay leaves, stir in parsley and season with salt and pepper, if necessary. Ladle into bowls.

Notes

  • Use lamb or beef in this recipe. The recipe calls for lamb stew meat, which is a generic term for various cuts of lamb that are suitable for long, slow cooking. Lamb stew meat is generally diced shoulder, neck fillet, shank or breast. For a leaner cut, diced leg also works well. 
  • If using beef instead of lamb, look for pre-diced beef stewing meat as a shortcut. Alternatively, you can dice your own chuck roast or brisket at home to use in this recipe.
  • Whether you're using a Dutch oven or a slow cooker, don't skip the step of browning the meat. Dredging the meat in flour helps to thicken the stew, and it also creates a flavorful crust on the meat and insulates the meat from the high heat in the pan. This step adds so much flavor to the stew -- especially if you scrape the browned bits from the bottom of the pot as your stew simmers.
  • Can Irish Stew be frozen? Yes; however, it’s important to know that the texture of the potatoes and vegetables will likely be mushier when thawed. To freeze, allow stew to cool to room temperature. Then package in an airtight container and freeze for up to 3 months.
  • How long will Irish Stew last in the refrigerator? Stored properly in an airtight container, the stew will keep in the refrigerator for 3-4 days.
  • To reheat the stew: When chilled the fat from the stew will rise to the top and harden. You can use a spoon to scrape off most of the fat, or you can simply leave it in the pot and stir it back into the dish when it heats up. Place the cooked stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the stew reaches the desired temperature.

Nutrition

Serving: 1cup | Calories: 319kcal | Carbohydrates: 23.2g | Protein: 29.5g | Fat: 10.8g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.3g | Cholesterol: 75mg | Sodium: 506.7mg | Potassium: 479.5mg | Fiber: 2.3g | Sugar: 5.3g