Irish Stew Recipe

IRISH STEW

This is the original one-pot meal; it is great "pub grub" and a wholesome cold weather meal. It is traditionally prepared with lamb, onions and potatoes and lamb stock, but the combination has become so popular that many variations have developed. This one is a beef based variation with a few optional added vegetables.

2 tablespoons oil
2 pounds stewing beef, or chuck roast, trimmed and cut into 1" cubes
2-3 onions, chopped
3 leeks, split and cut in small dice
2 large cloves garlic, chopped
1/2 -1 cup chopped carrots (optional)
1 turnip, peeled and chopped (optional)
3 baking potatoes, diced
1 cup beef stock or more
1 cup Guinness beer or stout (optional)
2 teaspoons Worcestershire sauce (optional)
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
Salt, pepper to taste
2 tablespoons flour dissolved in 1/4 cup water, if needed to thicken
2 tablespoons or more fresh parsley, chopped for garnish

In a large Dutch oven heat the oil over medium heat. Add the beef in small batches and stir to brown it on all sides. Remove each batch as it is browned to avoid over crowding; add a little more oil if necessary. Remove all meat and set aside. Combine the onions with the leeks, garlic, and carrots, and the potatoes with the turnip. In the same pan, alternate layers of potatoes and turnip, meat, and onion mixture, ending with a potato-turnip layer. Sprinkle each layer with a little thyme (and parsley, if you wish), salt and pepper. Combine the stock with the Guinness and Worcestershire sauce (if using) and pour over the meat and vegetables. Cover tightly and bake in a 325 degree oven to 2-2 1/2 hours or until the meat is tender. Check from time to time and add more broth if necessary to be sure you have a thick gravy. If necessary, the flour dissolved in water can be added to thicken the gravy while the stew is stirred over medium heat just before serving.

Ladle into flat bowls, sprinkle with parsley and serve.

Serves 6-8