Irish Stew
Enjoy the rich, comforting flavours of our classic Irish Stew. Tender meat and rustic root vegetables make this the perfect savoury meal.
Ingredients
- 2 lbs Stewing Alberta Beef cut into large 1.5-inch chunks
- 2 tbsp vegetable oil
- 1 large yellow onion roughly chopped
- 4 large carrots peeled and cut into 2-3cm thick chunks
- 4 medium potatoes peeled and cut into 2-3cm thick chunks
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh flat-leaf parsley roughly chopped (for garnish)
Instructions
Sear the Meat:
- Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the meat generously with salt and pepper.
- Brown the meat in batches on all sides to develop a deep crust, then transfer to a plate.
Build the Base:
- Lower the heat to medium-low.
- Add the onions to the pot and sauté for 3–4 minutes until softened.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly.
Thicken:
- Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw flour taste.
Deglaze and Simmer:
- Pour in the beef broth, scraping the bottom of the pot to lift all the browned bits.
- Return the meat (and any resting juices) to the pot along with the bay leaf and thyme.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
Add the Root Vegetables:
- Stir in the thick-cut carrots and potatoes. Cover and simmer for an additional 60 - 90 minutes. The stew is ready when the meat is fork-tender and the vegetables are cooked through but still hold their shape.
Garnish and Serve:
- Remove the bay leaf. Taste the rich gravy and add more salt or pepper if needed.
- Serve hot, garnished generously with fresh parsley.