Quick Irish Stew
Makes 4 servings
This simplified version of an Irish stew recipe cuts down on the number of ingredients from our vegan friendly version, but none of the flavor!
Equipment:
- Cookie sheet (see notes)
- Tin foil OR parchment paper
- Dutch oven
- Heat safe spoon
- Knife/cutting board
Ingredients:
- 500g Ground beef
- 2 carrots, diced
- ½ white onion, diced
- 3 stalks celery, diced
- 2-3 large red potatoes, or 6-8 small red potatoes (about 2 ½ cups when chopped)
- 4 tbsp all-purpose flour
- 1 tbsp minced garlic (can be jarred or fresh, about 2-3 cloves)
- Garlic powder: ½ – ¾ tsp
- ½ – 1 tbsp parsley (fresh or dry)
- ½ – 1 tbsp thyme, (fresh or dry)
- If using dry spices, use less to begin and add to taste
- 4 cups Beef Broth
- 1 tbsp soy sauce
- Salt and pepper, to taste
- Neutral oil (canola, vegetable, grapeseed, etc)
- 1 tbsp butter
Instructions:
*Note: You can skip roasting the potatoes if you don’t have an oven, or you can flash fry them in skillet over your BBQ or fire, or bake them on the cookie sheet on the BBQ
- Preheat your oven to 450˚ F and line a baking sheet with parchment paper.
- If roasting potatoes on BBQ or fire, do NOT use parchment paper. Use tin foil (preferably non-stick)
- Cut your potatoes into quarters (or halves if you’re using small spuds) and toss them in 1 tbsp of oil. Season with salt and pepper and spread them in a single layer on your lined baking sheet. Baking them in the middle of the oven until golden brown, about 25-28 minutes. Stir halfway through to prevent burning.
- While the potatoes cook, prepare your herbs (roughly chop fresh herbs, mince fresh garlic – if using). Heat your Dutch oven over medium-high heat and add 1 tbsp oil.
- Cook beef, breaking into smaller pieces until no pink remains. Drain any excess oil and season with salt and pepper.
- Reduce heat, and add your diced veggies (celery, carrots, onion). Cook, stirring every so often to avoid burning, until veggies have softened. Add garlic and cook, about 1-2 minutes, stirring gently.
- Add 1 tbsp butter and stir, then sprinkle with the flour. Cook while stirring frequently until the flour coats everything, and 1-2 minutes.
- Add broth and soy sauce and stir, being sure to scrape the bottom. Season with additional salt and pepper and add parsley and thyme. Bring to a gentle boil over medium-low heat.
- Add potatoes and cook uncovered until stew thickens and veggies are fully cooked, stirring every so often, 10-12 minutes.
- Enjoy!