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Hey there, my fellow food-loving friends!
Today, I’m bringing you the recipe for a classic dish that is sure to leave you feeling satisfied and cozy. I present to you: Drunken Irish Stew! As a chef specializing in British cuisine, I can tell you that this is one of those dishes that has been made and enjoyed by families all over Ireland for generations.
This recipe combines succulent beef with hearty vegetables, luscious red wine, and of course, a little bit of beer too. The result is a stew that is rich in flavor and depth, with tender chunks of beef that will literally melt in your mouth.
I guarantee that once you try it, this dish will become a staple in your weekly meal rotation. It’s perfect for any time of year, but particularly comforting on chilly evenings when you want something warm and filling. Trust me when I say: you won’t regret giving this recipe a go.
So get ready to gather up your ingredients, pour yourself a pint of Guinness (or whatever brew suits your fancy), and let’s get cooking!
Why You’ll Love This Recipe
Hey there foodies, let me take you on a journey to Ireland with my Drunken Irish Stew Recipe! This hearty and soulful dish is packed with flavor and is sure to be a crowd pleaser. Trust me, the combination of tender beef cut into 1-inch pieces, baby red potatoes, and Guinness beer is simply unbeatable.
What sets this stew apart from other traditional beef stews is the depth of flavor that comes from using dry red wine and Worcestershire sauce. The addition of these ingredients transforms this stew into an elevated culinary experience that will have your taste buds dancing.
Not only is this Drunken Irish Stew Recipe delicious, but it’s also easy to make. It can be prepared in either a slow cooker or a crockpot, making it perfect for those busy weeknights when time is limited. And as an added bonus, this dish can also be made ahead of time and reheated without losing its amazing flavors.
Want to switch things up? This recipe allows for substitutions and variations so that you can customize your stew to your tastebuds. Also, this recipe serves 7 people which makes it perfect for family gatherings or entertaining guests.
So if you’re looking for a delicious and easy-to-make meal that will leave everyone satisfied, I highly recommend trying this Drunken Irish Stew Recipe. Trust me, once you give this stew a try, you’ll love it so much that you’ll be chanting “Slainte!” all night long!
Ingredient List
Let’s dive into the ingredient list for this delicious Drunken Irish Stew recipe. Here’s what you’ll need:
Meat and Vegetables:
- 2 lbs. stewing beef, cut into 1-inch pieces
- 7 garlic cloves, crushed
- 1 yellow onion, diced
- 4 medium carrots, peeled and sliced into rounds
- 4 stalks celery, sliced
Potatoes:
- 6 baby red potatoes, quartered
- 2 russet potatoes, peeled and chopped into 1-inch pieces
Flavorings:
- 2 bay leaves
- 1 ½ teaspoons dried thyme
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
Broth and Wine:
- 2 ½ cups beef stock
- 1 cup dry red wine
- 1 cup Guinness beer (or additional beef stock)
Olive Oil, Butter, Salt, Pepper, and Cornstarch:
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper (to taste)
- 2 tablespoons cornstarch, mixed with 3 tablespoons of water (optional, to thicken stew)
These ingredients come together to create a classic Irish stew with a twist of drunken flavor, perfect for a cozy night in or a festive St. Patrick’s Day celebration.
The Recipe How-To
Let me break down the recipe for Drunken Irish Stew to you. The succulent aroma will start wafting through your home and make your tummy grumble. Within a few hours of preparation, you’ll indulge in a heavenly combination of rich beef, vegetables soaked in irresistible flavors of tomato paste, Worcestershire sauce and dry red wine – perfect for colder days when all you need is a warm blanket and comfort food.
Ingredients:
- 2 Tbsp olive oil
- 2 lbs beef stew meat cut into 1-inch pieces
- Salt and pepper
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 6 baby red potatoes, quartered
- 2 Russet potatoes, peeled and cut into small chunks
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 Tbsp sugar
- 2 Bay leaves
- 1 tsp dried thyme
Directions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Place the beef stew meat in a paper towel to remove any excess moisture. Add it to the pot and cook until browned on all sides. Season with salt and pepper.
- Remove the meat from the pot and place it on a plate. Add the diced onion, chopped carrots, chopped celery and minced garlic to the same pot. Cook until the vegetables are soft.
- Add back the beef to the pot along with potatoes, beef broth, dry red wine, tomato paste, Worcestershire sauce, sugar, bay leaves, dried thyme and additional salt and pepper to taste.
- Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 2-3 hours until the meat is tender and the vegetables are soft.
Slow Cooker Drunken Irish Beef Stew:
You can also prepare this dish in a slow cooker. Simply add all the ingredients except for the cornstarch mixture into your slow cooker. Mix everything together and cook on low heat for 8 hours or high heat for 4 hours depending on your preference.
The stew recipe uses traditional beef, but feel free to experiment with other types such as mutton or lamb. Venison would also work great for this recipe.
Now that you have mastered the recipe, indulge in a warm bowl of Irish beef stew perfect for any occasion!
Substitutions and Variations
Now, if you’re feeling a bit adventurous and want to put your own twist on this classic Irish recipe, there are some substitutions and modifications you can make. Don’t be afraid to experiment and find what works best for you.
One substitution that works well is using lamb instead of beef. In fact, it’s the traditional meat used in Irish stew recipes. If you’re looking for an even richer flavor, try using venison or game meat.
If you’re not a fan of beer, no worries! You can still make a delicious Irish stew by substituting the Guinness with beef broth or red wine. The stew will have a slightly different flavor profile, but it will still be hearty and comforting.
For a healthier alternative, try using sweet potatoes or turnips instead of traditional potatoes. You could also swap out the beef for chicken or turkey to make a lower calorie version of this classic stew.
If you’re short on time and need to make this recipe more quickly, use a pressure cooker or Instant Pot instead of a slow cooker. It will cut your cooking time significantly while still producing delicious results.
Finally, don’t be afraid to experiment with different spices and seasonings. Add some fresh rosemary or oregano to give your stew an extra kick of flavor. Try soy sauce instead of Worcestershire sauce for an Asian-inspired twist on this traditional dish.
Remember, the beauty of cooking is that there are endless ways to customize and experiment with recipes. So go ahead and let your creativity run wild when making this Drunken Irish Stew!
Serving and Pairing
A piping hot bowl of Drunken Irish Stew is perfect for chilly evenings or any time you need a hearty, comforting meal. The dish is loaded with tender beef, hearty vegetables, and a rich gravy that will make your taste buds sing.
To pair with this luxurious stew, there are several options to choose from. A classic pairing is to serve the stew with a freshly baked loaf of Irish soda bread or some crusty French bread. The bread provides the perfect means to mop up every last drop of the savory, aromatic broth.
If you’re looking for an adult beverage pairing, the obvious choice is a pint of Guinness. Not only is it an iconic Irish beer, but it also complements the earthy notes in the stew. A glass of smooth red wine, such as Cabernet Sauvignon or Merlot, would also work well with the savory flavors of the dish.
For those who prefer non-alcoholic drinks, a cup of hot tea or coffee can do wonders to balance out the richness of this dense dish. Green tea and peppermint tea both work exceptionally well to cleanse the palate after each bite.
When serving Drunken Irish Stew to guests, make sure you have extra bread and butter on hand. This allows them to customize their dinner as they see fit.
Overall, Drunken Irish Stew is incredibly versatile when it comes to serving and pairing options. Whether you’re looking for a quick midweek dinner or a showstopper for a special occasion, this recipe is sure to satisfy even the heartiest appetites imaginable!
Make-Ahead, Storing and Reheating
If you’re hosting a big gathering or merely have some leftovers, the make-ahead, storing and reheating capacity of this Drunken Irish Stew Recipe is an excellent option for you. The good news is that you can prepare the stew ahead of time and keep it in the refrigerator for up to three days or in the freezer for up to three months. When you’re ready to serve, take it out of the freezer and let it thaw completely in the refrigerator overnight before reheating it.
When reheating it, I suggest using a slow cooker, stove-top pot or oven. To use the slow cooker, add your pre-cooked stew with a splash of broth or water and put it on low heat for 2-3 hours until fully heated. Alternatively, heat the stew up in a medium-sized pot over medium heat for 15-20 minutes and don’t forget to stir occasionally. Lastly, you can opt for heating in the oven if you prefer that given that you have an oven-safe pot/container.
It’s worth noting that during storage, the consistency may change slightly due to freezing and thawing which could affect its flavors too. If it appears too thick post-storage/reheating, add a splash of water or broth and stir until your desired outcome is achieved.
Overall, this Drunken Irish Stew Recipe’s make-ahead flexibility makes it perfect for busy weeknights or last-minute dinner parties. Not to mention that it’s an excellent solution for foodies who don’t appreciate daily cooking – simply cook once and enjoy at several stages. So go ahead and prepare this dish in advance, knowing that you still have plenty of options left when it comes to reheating and repurposing stored leftovers!
Tips for Perfect Results
This recipe is all about getting that perfect Irish stew with a little bit of a drunken twist. To make the best possible version, here are some tips and tricks to help you on your culinary journey.
First things first, make sure to properly season your stew meat with salt and pepper before browning it. This will help bring out the flavors of the meat and enhance the overall taste of the dish.
Another tip for perfect results is to use cornstarch as a thickener instead of flour. Cornstarch does not have a flavor of its own and does not create lumps like flour does. Simply mix a tablespoon or so with cold water and stir it into the stew.
When it comes to the vegetables, be sure to chop them into uniform pieces so that they cook evenly. This will also help with presentation, as everything will look visually appealing in the final product.
As for the liquid components, try using both beef broth and dry red wine. The wine will add a depth of flavor and complexity, while the beef broth will give it that classic stew taste.
One important note is to be mindful of adding too much or too little liquid. You want just enough to cover everything in the pot, but not so much that it becomes more like soup than stew.
Lastly, let your stew simmer on low heat for at least two hours. Stewing beef takes time to become tender, and this dish should not be rushed. The slow cooking process also allows all of the flavors to meld together into one delicious pot of goodness.
By following these tips and recommendations, you’ll be able to create a truly outstanding drunken Irish stew that will be sure to impress.
FAQ
Now that you’ve got the recipe down and you’re ready for some delicious drunken Irish stew, you might have a few questions about some of the ingredients or steps. Don’t worry, I’ve got you covered! Here are some frequently asked questions about this recipe, along with my expert answers so that you can make the perfect drunken Irish stew every time. Let’s dive in!
What alcohol is best for stew?
When it comes to making stews, it’s all about building up the flavors. To add a new dimension of richness to this British stew recipe, I recommend adding in some Guinness beer. Of course, if you don’t have any on hand or prefer to use a different type of alcohol, a dry red wine or even some coffee would work well too. Just be sure to scrape up all the tasty bits that are stuck to the bottom of the pot after browning the meat, as these will add depth and complexity to the final dish.
What makes Irish stew different from regular stew?
When it comes to distinguishing beef stew from Irish stew, the type of meat and broth used are the main factors to consider. Beef stew calls for diced beef, usually in the form of stew meat or chuck roast, while Irish stew traditionally features lamb or mutton and a hearty, savory broth made with beer.
What is the difference between Irish stew and Mulligan stew?
When it comes to stews, one might wonder whether there is a difference between Irish stew and Mulligan stew. At the heart of it, the major difference between the two stews is the type of meat used in each of them. While lamb or mutton are the preferred meats for Irish stew, beef is the star of Mulligan stew. Additionally, the ingredients in Mulligan stew tend to be more flexible, allowing for a mix-and-match of vegetables that are already present in one’s refrigerator.
What wine is best for Irish stew?
Pairing a deliciously seasoned Irish stew with a ripe and spicy red wine, such as a merlot, makes for a fantastic combination. The Decoy Merlot, with its pleasant aromas of earl gray tea, plum, and black cherries, is a luxurious option to elevate the flavors of the stew.
Bottom Line
From start to finish, this recipe for Drunken Irish Stew is a feast for the senses. Tender beef, hearty potatoes and aromatic vegetables infused with the richness of guinness and red wine, all cooked to perfection in a slow cooker. Whether you’re celebrating St. Patrick’s Day, craving a nourishing meal on a cold day or simply in need of some comfort food, this stew is the perfect dish.
With just a few simple ingredients and easy-to-follow instructions, this recipe is not only delicious but also versatile. You can customize it to your liking by adjusting the seasoning or swapping out certain ingredients. It also lends itself well to meal prepping or batch cooking, making it perfect for busy weeknights or as leftovers for lunch.
So what are you waiting for? Embrace your Irish roots (or just your love of all things stew) and give this recipe a try. Your taste buds (and stomach) will thank you.
Drunken Irish Stew Recipe
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
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.