Grandma's Irish Stew

Grandma's Irish Stew

Miz Helen's Kitchen


 2 pounds beef or lamb cut in 1 1/2 inch cubes

3 Tablespoons Olive Oil

3 cups carrots, cut in 1/2 inch chunks

6 Irish Potatoes, cut in medium chunks

2 yellow onions, large chop

4 stalks celery, medium chop

3 cloves garlic. chopped

3 cups beef broth

1 12 can or bottle Irish Stout Beer or 1 12 ounce can of Cola

1/4 cup flour (see Recipe Notes for substitute)

1 1/2 teaspoons salt

1 teaspoon pepper

1 tablespoon dried thyme

1 tablespoon dried parsley


Wash and chop all the vegetables 

In a large mixing, add all the chopped vegetables, generously salt and pepper and then add the flour and mix with the vegetables until the vegetables are well covered (see Recipe Notes for Gluten Free Option)

Salt and Pepper the meat

Heat a very heavy dutch oven and add the oil, then sear the meat

Add the seasoned and floured vegetables and mix well

Add the broth and the Cola or the Beer

Cook on medium heat for 2  hours and add the parsley and thyme, salt and pepper to taste

Cook on low heat for 1/2 to 1 hour more

Cooking Option

Pour the meat and all the vegetables into a Slow Cooker, add the liquid and cook on high for 6 hours or 8 hours on low, 30 minutes before serving, add seasons and thicken if using the Gluten Free option.

Serve hot with Irish Soda Bread

Recipe Notes

As recipes are passed down through the years this recipe has been updated somewhat to make a healthier stew.  The lard was substituted with Olive Oil  and for the non alcoholic folks we substituted the Beer with the Cola. For some people that are Gluten Free, Corn Starch is used as a substitute for flour, by 2 tablespoons cornstarch mixed with 1/2 cup water to the final stew to thicken.