- 3 pounds stew meat or lamb cut into bite size size pieces
- 1/2 cup unbleached all-purpose flour
- 3 large russet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced or baby carrots
- 6 stalks celery, cut into 1/2? slices
- 1 large yellow onions, cut into large dice
- 3 – 4 cloves garlic, minced
- 1 bunch fresh rosemary or 1 tsp. dried
- 1 bunch fresh thyme or 1 tsp. dried
- 32 oz. low-sodium beef stock, or as needed
- 12 ounces Guinness stout
- 1 cup pearl barley (optional)
- Salt and freshly ground black pepper, to taste
Stew. A slow-cooked hardy bowl stew makes me smile. This recipes is loved by my whole family. Perfect for cold days and with my Irish Soda Bread or in celebration of St. Patrick’s Day, this stew can even be made in the crock pot.
For a real Irish country touch, include the barley — cook it for 20 minutes in 3 cups of beef stock, then add when you return the meat to pot with the vegetables.
Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you’re using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 – 3 hours, until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.