This delicious and hearty stew has the most wonderful tomato undertones. I usually make it on the stovetop, but I also love to have it quick and ready in the Instant Pot, or slow cook it all day in the crock pot.
I have been messing with this recipe based off of half a recipe a friend had cut from a magazine years ago. I have finally perfected it, and let me tell you, it is SO GOOD! The smell and warmth alerts the whole family that dinner is ready before I call to them.
What makes a stew, Irish Stew? Here are some of the characteristics and things you can do to make it “more Irish.”
- Iris stew is often made with lamb, instead of beef.
- It is thickened with mashed potatoes instead of a flour roux.
- It has some Guiness in it for added depth and flavor.
- It is served over mashed potatoes.
My favorite way to make it is on the stovetop. Check out the recipe notes below for the Instant Pot and crockpot instructions. It is all very easy to adapt.
I like to chop all the veggies ahead, so they are ready to go.
Prepare the meat by coating it with the flour and salt & pepper.
Melt the butter in a heavy pot on the stove over medium heat. Add the garlic and sauté for a couple minutes. Carefully add the meat and stir till browned.
Next, add in the tomato paste and the liquids. Then carefully add the vegetable, and seasonings. Let simmer on the stove over medium low heat for 1 1/2 – 2 hours. Add more salt and pepper to taste. Thicken with a runny flour and water paste while quickly stirring, if desired. Or thicken by add 1/2 cup of prepared mashed potatoes.
Serve over mashed potatoes if desired. Serve with warm biscuits or soda bread.
- 2 pounds lamb or beef roast cut up into 1 inch cubes
- ¼ cup flour
- salt & pepper to taste
- 6 Tablespoons Butter
- 4 teaspoons garlic clove, minced
- 4 cups beef stock or broth
- 1 cup Guinness, optional
- 2 cups water only 1 cup if you use the Guiness
- 2 Tablespoons tomato paste
- 1-2 cups celery, roughly chopped
- 1 onion, large and roughly chopped
- 2 cups carrots, peeled and roughly chopped
- 3 cups potatoes chopped in 1/2 inch pieces
- 2 teaspoons thyme more if you use fresh
- 1 Tablespoon Worcestershire sauce
- more salt & pepper to taste
- In a medium sized bowl cover the meat with the flour, salt & pepper. Stir and toss till all is coated evenly.
- In a large, heavy pot, melt the butter. Add the garlic and sauté for a couple minutes. Carefully add in the meat. Cook and stir on medium high till the meat it just browned.
- Add in the liquids. Broth, Guinness (optional) and water. Bring to a simmer.
- Add in the tomato paste, and then add all the chopped veggies.
- Add the seasonings. Stir and simmer on medium low for 2 hours. If too much liquid cooks off, I add a little more beef broth.
- Make a runny flour and water paste. Slowly pour in while stirring quickly. Repeat till the soup thickens to a stew. This step is optional.
- May serve over mashed potatoes to make the stew more Irish style. Serve with Soda bread or biscuits.