Best 2 Drunken Irish Stew Recipes

Indulge in the enchanting flavors of Drunken Irish Stew, a classic dish that seamlessly blends the warmth of Guinness stout with tender chunks of lamb, hearty vegetables, and aromatic herbs. This traditional Irish stew is elevated with the addition of Guinness, lending a rich, malty depth that perfectly complements the savory lamb. As the stew simmers, the Guinness infuses each ingredient with its unique flavor, creating a symphony of flavors that will transport you to the heart of Ireland. Along with the classic Drunken Irish Stew recipe, this article also offers variations for those who prefer beef, chicken, or vegetarian options, ensuring that everyone can savor the comforting goodness of this iconic dish.

Here are our top 2 tried and tested recipes!

DRUNKEN IRISH STEW

Drunken Irish Stew image

Make and share this Drunken Irish Stew recipe from Food.com.

Provided by CookingONTheSide

Categories Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil
1 1/4 lbs stewing beef (cut into 1-inch pieces)
7 garlic cloves, crushed
1 cup dry red wine
1 cup Guinness stout
6 cups beef stock or 6 cups broth
3 tablespoons tomato paste
1 1/2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
4 bay leaves
2 tablespoons butter
1 lb russet potato (cut into 1/2 inch pieces)
1 lb baby red potato (cut into 1/2 inch pieces)
4 stalks celery, chopped
2 cups carrots, peeled (cut into 1/2 pieces)
1 large white onions or 1 large yellow onion, roughly chopped
1 tablespoon cornstarch, plus 1 T water
salt, to taste
pepper, to taste

Steps:

Heat olive oil in large heavy pot over medium high heat.
Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
Stir to combine and bring mixture to a boil.
Once boiling, reduce heat to low.
Cover and simmer for 1 hour.
Stir occasionally.
Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
Set aside until stew has simmered for 1 hour.
Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
Slowly add to the stew, stirring for about 1 minute until thickened.
Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
Serve with a nice crusty bread and enjoy!

Nutrition Facts : Calories 474.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 53, Sodium 902.8, Carbohydrate 45.3, Fiber 4.5, Sugar 7.3, Protein 22.6

IRISH STEW

Irish Stew image

This is traditional Irish peasant fare, full of ingredients that were readily available. Irish Stew is typically a "white" stew, which means that the meat is never browned beforehand. From Classic International Recipes.

Provided by breezermom

Categories Stew

Time 1h31m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless lamb, cut into 3/4 inch pieces (common in the US to substitute beef)
4 cups beef broth
2 medium onions, cut into wedges
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
4 medium potatoes, peeled and quartered...large bite sizes (1 1/2 pounds)
6 medium carrots, sliced 1/2 inch thick
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried basil, crushed
1/2 cup cold water
1/4 cup all-purpose flour
snipped parsley, to garnish

Steps:

In a large Dutch oven combine the lamb, beef broth, onions, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
Skim off the fat. Add the potatoes, carrots, thyme, and basil. Cover and simmer for 30 to 35 minutes more or until the vegetables are tender. Remove the bay leaf and discard.
Combine the cold water and the flour. Stir into the stew. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
Sprinkle each serving with snipped parsley.

Nutrition Facts : Calories 381.7, Fat 17.1, SaturatedFat 7.4, Cholesterol 54.4, Sodium 1273.3, Carbohydrate 38.3, Fiber 5.7, Sugar 5.6, Protein 19

Tips:

For the best flavor, use a high-quality stout beer. Guinness is a classic choice, but you can also use other Irish stouts or even a dark ale.
Don't be afraid to adjust the amount of beer in the stew to your liking. If you want a more intense flavor, add more beer. If you prefer a milder flavor, use less beer.
If you don't have time to brown the meat in a separate pan, you can do it right in the Dutch oven or slow cooker. Just be sure to sear the meat in a single layer so that it gets evenly browned.
If you're using a slow cooker, you can add the potatoes and carrots 30 minutes before the end of cooking time. This will prevent them from becoming overcooked.
Serve the stew with a side of crusty bread or mashed potatoes. You can also garnish it with fresh parsley or chives.

Conclusion:

Drunken Irish stew is a hearty and flavorful dish that is perfect for a cold winter night. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious meal, give this recipe a try.