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I’m not Irish but I don’t mind celebrating St. Patrick’s Day on March 17th. Besides drinking green beer, which I can actually say I’ve only had once, I like the food. Who doesn’t like a good hearty Irish stew or perhaps some Irish soda bread? In fact, I wanted to share with you a yummy Irish stew recipe, which I know you’ll enjoy and it’s great for any month of the year, not just March because of St. Patrick’s Day. It’s especially a yummy recipe for those cold winter months or for camping because it’s so easy to heat up over the fire and enjoy for lunch or dinner. In fact, I almost love it best leftover, it gets thick and the flavors all blend together so well. Yummy!
Ingredients*:
- 1 pound of stew beef
- 4 large potatoes (peeled and cut into large chunks)
- 2 springs of Thyme
- 2 sprigs of Rosemary
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped celery (approx. 2 stalks)
- 1 cup sliced carrots (approx. 3 medium carrots)
- 1/2 chopped onion
- 3 cups of beef stock (not broth)
- 1 can of Guinness
Directions:
- Add olive oil, salt and pepper and herbs to a stew pot.
- Heat the stew pot on medium heat until oil begins to sizzle.
- Add stew beef and stir until brown on all sides.
- Add Guinness, beef stock, and vegetables to the pot and stir together.
- Lower the stove to low setting.
- Cook for 2 hours on low stirring every so often.
- Serve in a bowl or on a plate.
There you have it, a yummy Irish St. Patrick’s Day stew. Easy to make and delicious! Do you have any favorite St. Patrick’s Day traditions or recipes?
*Whenever possible Green and Clean Mom recommends using fresh ingredients and organic produce and vegetables if possible, otherwise rinse well. Free range or organic meat if possible. It’s always good to find a local farmer, if possible.
- 1 pound of stew beef
- 4 large potatoes (peeled and cut into large chunks)
- 2 springs of Thyme
- 2 sprigs of Rosemary
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup chopped celery (approx. 2 stalks)
- 1 cup sliced carrots (approx. 3 medium carrots)
- ½ chopped onion
- 3 cups of beef stock (not broth)
- 1 can of Guinness
- Add olive oil, salt and pepper and herbs to a stew pot.
- Heat the stew pot on medium heat until oil begins to sizzle.
- Add stew beef and stir until brown on all sides.
- Add Guinness, beef stock, and vegetables to the pot and stir together.
- Lower the stove to low setting.
- Cook for 2 hours on low stirring every so often.
- Serve in a bowl or on a plate.