One meal that I can remember having when I was a kid is my mom’s Irish Stew. It’s simple to make, feeds a crowd, and has a hearty flavor sure to warm you up. Like many meals she makes, she doesn’t use a recipe and never has. She just does it the way she remembers her grandma making it. I’ve made a few adjustments over the last few years that I’ve been making it, but the basics are the same and the result is a great meal any day of the week. It’s packed with veggies and a nice beef and tomato based broth. It’s not a super thick spoon can stand alone type of stew. I like the consistency of the broth. It’s thick enough to stick to your ribs, but not so rich that you feel like a stuffed pig after eating it. Doesn’t matter if you’re Irish or not, this stew pleases all. Make it your next meal tradition to pass on to others!
Irish Stew
Ingredients:
1-1 1/2 lbs beef stew meat. I buy pre cut and cut it into smaller chunks.
3 carrots – peeled and chopped
3 celery stalks – chopped
5 potatoes – peeled and diced
1-2 onions – diced
2 garlic cloves – minced
1 28 oz can of tomato sauce
1 15 oz can of diced tomatoes
2 15 oz cans of low sodium beef broth or mix 4 teas beef soup base or 4 beef bullion cubes into 4 C boiling water
1/2 TBS rubbed Sage
1 TBS dried Parsley
1 1/2 teas Kosher or sea salt
1 1/2 teas black pepper
1 TBS olive oil
Directions:
First, chop up all your veggies including garlic so they are ready to go. I try to keep my potatoes around 1/2 inch so they cook faster and evenly.
Another reason to chop all your veggies first, is then you can use the same cutting board and knife for the raw meat after veggies are chopped and it’s less clean up.
Cut the stew meat to desired size.
In a large pot on medium high heat, add in olive oil and then stew meat and slowly cook until very little or no pink remains.
Season with Salt and pepper.
Add in onions and turn down heat to medium to saute the onions for a few minutes until soft. Add in garlic and stir for a few minutes.
Add in Potatoes, Carrots, and celery.
Add in Tomato sauce and diced tomatoes, parsley, sage, salt and pepper.
Add in beef broth or bullion cube/boiling water mixture.
Stir to combine everything and turn up the heat to medium-high. Gently boil for 15 min and then turn down to a simmer for atlas 30 minutes until veggies are all tender.
Goes great with bread, rolls, or biscuits.
Makes around 4 quarts.
Enjoy!!
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