daily meal

Wednesday, February 13, 2013

Traditional Beef and Irish Stew

This week for the Comfort Food Feast on FN Dish, we made the comforting dish of beef stew! Beef stew is such a classic and easy dish to make.  Like my Chili, I often make my stew in a slow-cooker when I have time on the weekends.  This can easily be made in a regular saucepan though.

Of course, I could not make just one stew this week.  Since I love the smell of stew simmering in the kitchen, I ended up making two different types of stew - a traditional beef stew and a traditional Irish stew! Although St. Paddy's day is still over a month away, I figured I would start getting ready early!

Beef Stew Recipe 
-3 to 3 1/2 pounds beef for stew (or chuck meat)
-2 tablespoons olive oil
-1 onion, diced
-1 bag baby potatoes cleaned and cut in half or left whole - it's really what you prefer
-1 1/2 to 2 pounds baby carrots
-About 4 to 5 stalks of celery, sliced
-8oz can of diced tomatoes
-2 beef bouillon cubes
-Salt, pepper, and parsley to taste
*Optional - a little flour (about a tablespoon) and water mixed together to thicken the broth

For the Irish Stew recipe and directions, CLICK HERE.

Place all ingredients, except for the potatoes, into a slow-cooker and add just enough water so that all ingredients are covered.  Let cook in the slow-cooker anywhere from 4 to 10 hours, depending on the settings your slow-cooker has.  I add in the potatoes with about 1 hour to go, just because they soften up and cook easily.  I also like to make this a day ahead of time so that the flavors have a chance to meld together and really enhance the dish.

If you are in more of a pinch and do not have time to use a slow-cooker, than here is how to prepare in a regular saucepan:

First, saute the onions and beef with the olive oil, and season with the salt, pepper, and parsley.  Then, add in the celery and carrots.  After a few minutes, add the diced tomatoes, and fill with water and add the bouillon cubes.  Let cook for about 1 to 1 1/2 hours before adding the potatoes.  Cook for an additional 20-30 minutes and thicken with the flour and water if desired.

Then, scoop the stew into a bowl, dig in, and enjoy!

Check out the other participating blogs as well:
The Cultural Dish: Traditional Beef and Irish Stew
Taste With the Eyes: Spinach Mushroom Risotto With Pecans 
Devour: Top 3 Chicken Stews
Cooking With Elise: Chicken and Sausage Gumbo
Virtually Homemade: Winter Vegetable Stew
The Sensitive Epicure: Gluten-Free Shepherd's Pie With Lamb and Rosemary
FN Dish: Stand-Up Stews Pin It


  1. I will take the stew and the guinness please! Sounds absolutely delicious, especially this time of year. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

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