Lunch / Dinner
Whether you have the luck of the Irish or not, you won’t run into trouble preparing this one-pot Irish Stew. It's packed full of beef (though you could easily swap in lamb stew meat), onions, and potatoes, and has a rich Guinness-enhanced broth you won't soon forget.
Good To Know
This recipe makes a hearty amount of Irish Stew, but don't worry, the leftovers taste great. Heat them up gently and add extra broth if the consistency is too thick.
Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium.
Sweat onions in remaining 2 Tbsp. oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute.
Deglaze pot with beer, scraping up any brown bits. Add beef and chicken broths, beef and any accumulated juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour.
Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes.
Stir tomato paste and flour into the sautéed onions. They will help thicken the liquids into a rich sauce.
A dark beer, like stout, gives the stew more depth than a lighter beer. Guinness is one popular brand.
Stir in the cabbage during the last 5 minutes of cooking so it stays slightly crisp and retains some color.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 68mg 22%
Sodium 103mg 4%
Carbs 33g 11%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.