Whether you are celebrating St. Patrick’s Day or relishing your Irish heritage, this traditional Irish stew will warm your heart and your stomach. Many Irish believe the traditional Irish stew is simply mutton, root vegetables and barley.
This stew has a few variations from the true original Irish Stew. This is a gluten-free version, so no barley. Some Irish-Americans add Guiness to their stew, I have not. And many Irish might scoff at the beef in this stew. I realize sheep are more common in Ireland than beef, but I couldn’t find mutton at a decent price here in Kansas. So alas, beef stew meat I used.
However, I stayed true to the flavors and used root vegetables. Irish stew used root vegetables since they were hardy and could be stored all winter long.
- 1 lb beef stew meat
- 1 cup cornstarch
- 5 tbs olive oil
- 2 medium onions, chopped
- 4 cloves of garlic, minced
- 1 rib celery, chopped
- 4 cups of beef broth
- 2 cups water
- 2 tsp ground thyme
- 2 tsp black pepper
- 2 tbs salt
- 1 tsp Worcestershire
- 1 tsp red wine vinegar
- 5 medium potatoes, diced
- 6 carrots, peeled and sliced
- Heat oil in large stockpot over medium heat.
- In large Ziploc bag, mix cornstarch, 1 tbs salt, 1 tsp pepper, and 1 tsp thyme.
- Add beef to cornstarch mixture, shaking to coat.
- Add to oil, cook until light brown.
- Remove from pot, reserving drippings.
- Add chopped onions, celery, and garlic to pot, cook until onions are clear.
- Pour in beef broth, water, Worcestershire, red wine vinegar, and remaining salt, pepper, and thyme (omit remaining salt if using canned broth).
- Bring to a boil.
- Reduce soup to a simmer, add potatoes and carrots.
- Cook for twenty minutes, then place cooked beef back into pot.
- Cook for an additional ten minutes, or until potatoes are tender.