During our time in Ireland it was our mission to try Irish Beef Stew at every pub we went to looking for those perfect mouthwatering flavors we couldn’t get enough of. It was amazing how differently it was made throughout Ireland! We found out different regions use beef or lamb depending on what their local herds were. This is so different from America where they just ship in whatever meat they want from wherever. These pubs and restaurants only use what is local and fresh. We also found out the climate in Ireland means the ground is never frozen in winter. So herds of cows and sheep eat only grass all year round. Hence, the healthiest beef or lamb you will get everywhere in Ireland is purely because of their diet and a fresh local cut. We also loved the common practice of putting a large dollop of “mash” (mashed potatoes) in the bowl first and pouring the stew over the top! This is culinary genius and oh so tasty!
In our travels, our favorite place in all of Ireland for a hearty bowl of Irish Beef Stew was in the tiny village of Doolin near the Cliffs of Moher. Mcgann’s Pub is a great authentic Irish pub experience and the Beef Stew and brown bread along with a pint is Irish heaven! If you are in the area it is well worth it to stop in and enjoy a bowl and a wonderfully poured pint.
Understandably they did not share their recipe, so we will just continue to salivate from across the Atlantic Ocean still thinking about it! Whenever we are in the mood for Irish Beef Stew I make a recipe that is the closest we’ll get minus the airfare and lodging. I’d like to share it with you for your own taste of Ireland! Never mind there are no sheep grazing outside your window or ocean waves beating against the Cliffs! Enjoy your own Irish evening complete with a pint and a loaf of bread and The Fields of Athenry playing in the background. We hope you enjoy your own bowl of Ireland from a crockpot!
Beef Stew
serves 6
Ingredients:
2 lbs Beef chuck or stew meat, cut into 1 inch cubes
1/4 cup flour (or cornstarch for a thicker broth)
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups beef broth (I love to use Better than Boullion beef)
1 tsp worcestershire sauce
1 clove garlic minced
1 Bay leaf
1 tsp paprika
4 carrots, sliced
3 potatoes, diced
1 onion,, chopped
1 packet Rich’s Brown & Seasoning
1/2 cup dry red wine (or try a bottle of Guinness instead!)
Directions:
- Dice potatoes and carrots and cook partially to guarentee softness. (You don’t have to do this step but we just particularly want the ingredients without a crunch)
- Take the 2 lbs stew meat and place in the crock pot.
- In a small bowl combine flour, salt and pepper. Pour this over the meat and stir.
- In a separate bowl combine beef broth, worcestershire sauce, garlic, paprika and bay leaf. Pour mixture over the beef in the crockpot.
- Add the partially cooked sliced carrots, potato. Also now add the chopped onion if you are choosing to have any.
- Pour in the wine (or Guinness) and the seasoning packet and stir.
- Allow to cook in your crock pot for at least 6 – 8 hours. The longer it cooks the better it will be and you won’t have to worry about the softness of the vegetables.
**Another tip for getting that nice thick stew consistency perfect for dipping your bread, is to take a small container with a lid. I use an old Better than Boullion jar with lid but you get the picture. Put 1 Tablespoon Cornstarch and 1 Tablespoon cool water from your sink, place the lid on the jar and shake till you have a smooth mixture and pour into your crockpot. Stir your stew and you are guarenteed a nice thick broth perfect for sopping up with some nice bread.
Bon Appetit!!
