Chilly weather and the approaching New Year’s holiday had me thinking how nice it would be to serve up a bowl of chili as I cozy up under a blanket and watch some football….Or to serve at a gathering of family and friends, or at your next tailgate – whatever you’ve got going. I turned to a friend of Inside Tailgating’s at www.buythiscookthat.com, Teri Stephens, who knows a thing or two about cooking for tailgates. When I came upon her recipe for Irish Stew, I knew I had just what I wanted to cook up for my family and thought I’d share it here too. Happy New Year to all and best wishes for 2019!
The ultimate comfort food, this traditional recipe for Irish Stew is made with a combination of lamb and beef. Slow simmered in a dutch oven with potatoes, carrots, parsnips and perfectly seasoned with Irish stout beer and fresh thyme.
- 1 1/2 pounds lamb cubed
- 1 1/2 pounds beef cubed
- 1/4 cup all purpose flour
- 1 1/2 teaspoons salt divided, more or less to taste
- 1 1/2 teaspoons black pepper divided, more or less to taste
- 4 tablespoons butter divided
- 4 tablespoons bacon drippings or olive oil divided
- 1 onion large, peeled, large chopped
- 4 – 6 potatoes peeled, large chopped, about 4 cups
- 6 carrots washed, large chopped
- 3 parsnips washed, large chopped
- 4 cups beef stock reduced sodium
- 2 cups water more or less as needed
- 12 ounces Guinness Extra Stout Beer
- 4 sprigs thyme
- 3 bay leaves
- 3 tablespoons Worcestershire sauce
If preparing in oven, place oven rack in low position and preheat oven to 350 degrees.
In a bowl, sprinkle the cubed lamb and beef with one teaspoon of salt and one teaspoon of black pepper. Toss with the flour until evenly coated.
Add half of the butter and oil to the bottom of a 7 quart dutch oven. Heat to medium high. Working in batches, cook the floured meat until brown on all sides. Do not crowd the pan. Transfer browned meat to a holding dish.
Lower the heat to low. Add another tablespoon of butter and another tablespoon of oil to the same pot. Add the chopped onions and stir. Cook and stir for 10 minutes until the onions are golden and translucent.
Stir in the potatoes, carrots, and parsnips. Sprinkle with the remaining salt and pepper. Cook and stir for 10 minutes. Add more butter and vegetable oil if needed.
Increase heat to medium high. Stir in the beef broth, water, and Guinness. Add the Worcestershire sauce, thyme, and bay leaves. Bring to a boil, stirring frequently to prevent sticking.
Remove from heat, cover the dutch oven with a lid, and transfer the pot to the heated oven. Bake and stew for 2 – 3 hours. Check cooking halfway through, add more liquid as needed.
Serve hot with crusty bread.
For stove top preparation, once you bring the stew to a low boil, cover with lid and reduce to simmer. Cook on low for 2 hours, stirring occasionally, until the meat is tender and to desired consistency.
Content Editor for Inside Tailgating magazine and insidetailgating.com, freelance writer and author of “Ballplayer,” the Chipper Jones biography that came out in April of 2017. Former sportswriter for the Atlanta Journal-Constitution, wife, mother of three young sons and certified Dookie. Contact at email@example.com.