Comforting Irish Stew

5 from 1 vote

Irish Stew is pure comfort food deliciousness. Browned lamb, fresh veggies, and aromatic herbs are simmered low and slow in a deliciously rich beer and beef broth gravy for a stew you’re going to love!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: Irish

Keyword: Irish Stew

Servings: Hearty bowls

Author: Caytlin McCleery

Ingredients

2 pounds potatoes cut into 2-inch pieces
4 carrots cut into 1/2-inch pieces
1 yellow or white onion chopped
3 garlic cloves minced (about 2 teaspoons)
2 lbs lamb shoulder or beef chuck cut into 2-inch chunks
1 tsp kosher salt
1/2 tsp black pepper
4 tbsp vegetable oil divided
1/4 cup flour
22 oz Guinness Beer
4 cups beef broth
1 cup red wine optional
3 sprigs thyme
4 bay leaves
Parsley chopped for garnishing

Instructions

Pat the meat dry and sprinkle with salt and pepper.
Heat 2 tablespoons of oil in a Dutch oven or heavy-based pot over high heat. Brown the meat in batches, removing each batch to a plate once browned. Repeat until all the meat is browned.
Lower the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook for 3 minutes until softened, then add the garlic and cook for 2 more minutes.
Stir in the flour into the vegetable mixture and cook for 3 more minutes.
Pour in the Guinness beer, scraping up the browned bits from the bottom of the pot, then add the beef broth and red wine (if using).
Return the browned meat to the pot along with any juices, carrots, potatoes, thyme, and bay leaves.
Bring to a boil, then reduce heat and cover. Cook for 2 hours, then remove the lid and simmer for an additional 30 minutes until the meat falls apart and the sauce has thickened.
Remove the thyme and bay leaves, season with salt and pepper to taste. Serve, garnished with chopped parsley.

Video

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Notes

Instant Pot Instructions

Pat dry the meat and sprinkle with kosher salt and pepper.
Heat 2 tablespoons of oil in the Instant Pot using the sauté setting.
Add the meat in batches and brown on all sides. Remove to a plate and repeat with the remaining meat. Set aside.
Add 2 more tablespoons of oil to the Instant Pot.
Add the onion and cook until softened, about 5 minutes. Then add the garlic and cook for 3 minutes.
Stir in the flour into the vegetable mixture and cook for 5 minutes more.
Add the Guinness beer, stirring and scraping up the browned bits on the bottom of the pot. Then add the beef broth and red wine. Return the browned meat to the pot along with any juices, along with the carrots, potatoes, thyme, and bay leaves.
Secure the lid and set to high pressure for 1 hour.
Then remove the lid and simmer using the sauté setting for 10-15 minutes more to thicken the stew.

Slow Cooker Instructions

Pat the meat dry and sprinkle with kosher salt and pepper.
In a skillet over high heat, heat 2 tablespoons of oil. Add the meat in batches and brown well all over. Remove the meat to a plate and repeat with the remaining meat.
Transfer the browned meat to a slow cooker.
In a small bowl, whisk together 1/2 cup of beef broth and 1/2 cup of cornstarch to make a slurry.
Add all remaining ingredients, including the slurry, to the slow cooker.
Set the slow cooker on high for 3-4 hours or low for 6-8 hours until the meat and vegetables are tender to your liking.
Remove the lid for the last 30-45 minutes to help the broth thicken.
Serve hot, garnished with chopped parsley.

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