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Irish Stew, My Way

By: CLWEST47  
"Ireland has so many wonderful tastes to please the palate. Of all of those great culinary delights, Irish Stew would have to be a favorite of mine. Apparently, my family agrees, because a pot full of 'Irish Stew, My Way' doesn't last long around this house. Served inside a bread bowl or with fresh dinner rolls on the side, it is a hearty and savory meal. Give it a try."

Rating: This weblink has been rated 9 times with an average star rating of 3.9 Read Reviews (7)

Rate/Review | 717 people have saved this

Prep Time:
30 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 small sweet onion, diced
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon dried Italian seasoning
  • 3 cloves garlic, crushed
  • 1 pound cubed lamb stew meat
  • 1 pound cubed pork stew meat
  • 1 (14.5 ounce) can beef broth
  • 3 carrots, cut into 1/2 inch pieces
  • 1 medium turnip, quartered and cut into 1/2 inch pieces
  • 2 parsnips, peeled and cut into 1/2 inch pieces
  • 1 red bell pepper, seeded and cut into 1 inch pieces
  • 1 yellow bell pepper, seeded and cut into 1 inch pieces
  • 1 green bell pepper, seeded and cut into 1 inch pieces
  • 1 medium sweet onion, cut into large chunks
  • 2 stalks celery, cut into 1/2 inch pieces
  • 1 (12 fluid ounce) can beer
  • 8 small red potatoes, quartered
  • 2 tablespoons cornstarch

Directions

  1. Heat olive oil in a large skillet over medium heat. Place 1 onion in skillet, and season with salt, pepper, and Italian seasoning. Mix in garlic. Cook and stir until tender. Mix in the lamb and pork, and cook until evenly brown. Reduce heat to low, and pour in beef broth. Simmer 30 minutes.
  2. Transfer the skillet mixture to a large pot. Mix in the carrots, turnip, parsnips, red bell pepper, yellow bell pepper, green bell pepper, remaining onion, and celery. Pour in the beer. Cover, and cook 2 hours over low heat.
  3. Remove 1/2 cup stew liquid. Stir potatoes into pot, and continue cooking 30 minutes, or until potatoes are tender. About 15 minutes before serving, mix cornstarch into the reserved liquid. Stir into the stew to thicken.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 352 | Total Fat: 14.5g | Cholesterol: 61mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2005 by SLAIMBEER 
I love this recipe! And best of all, my family do too! I left out the bell peppers though,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2005 by GKat 
Very good! We liked the combination of vegetables, so I didn't change anything. (This is... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2005 by Brandy Lee 
Sorry, but we didn't like this. The Italian seasoning seemed a bit strange, but I wanted to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2005 by devilonastick 
I made this for my husband and he loved it. Then a few neighboorhood kids dropped by and they... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2005 by JIMMYJIMJIM 
This made a fine, satisfying meal, and I will undoubtedly make this in the future. I did have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2005 by HEATHER_KIPP 
I changed the recipe a bit to suit my family of vegetarians by using 2 lbs. soy chicken and... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by Garymac 
I found this stew to be more Spanish then Irish ...ok taste.. MORE

 
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