Recipes: Irish Stew


Need a last minute recipe for St. Patrick's Day? Check out this Irish Stew prepared by David Bure, the Culinary Educator at the Ohio State University Wexner Medical Center.

1 cup of chicken stock or low-sodium broth

1 cup of made demi-glace

4 tablespoons vegetable oil, divided

2.5 pounds whole boneless beef chuck roast,cut into 3 steaks

Kosher salt and freshly ground black pepper

1 1/4 pounds carrots (roughly 5 medium carrots),1/2 pound peeled and split lengthwise, 3/4 pound cut into medium dice (1 1/2 cups)

8 ounces parsnips (2 small), half peeled and split lengthwise, half cut into medium dice (about 1/2 cup)

1 pound yellow onions (4 small onions), half peeled and split in half through the root, half cut into large dice (about 1 cup)

8 cloves garlic, lightly crushed

1/4 cup espresso or strong brewed coffee

1.5 ounce (30g) bittersweet chocolate

2 (12- ounce) bottles stout beer

4 sprigs thyme, 3 sprigs parsley no leaves, and4 bay leaves, tied together with kitchen twine

1 tablespoon Worcestershire sauce

3 tablespoons all-purpose flour

2 tablespoons of butter

8 ounces small waxy potatoes such as baby Yukon Golds

Minced curly-leaf parsley for garnish


In a large Dutch oven heat2 Tablespoons of oil over medium high heat until simmering. Pat dry and season beef with salt and pepper. Add to Dutch oven and cook until evenly brown on all sides, about 8 minutes. Remove and transfer to a baking sheet.

Add split carrots and parsnips,halved onions, and garlic until caramelized. Remove and transfer to the baking sheet.

Add butter and flour, incorporate and make a roux. Add chocolate, coffee, demi-glace, chicken stock, thyme, parsley stems, bay leaves, and Worcestershire and bring to a simmer. While it coming to a simmer, cut beef into 2” pieces and add to pot along with any other juices and split carrots,parsnips, and onions. Place in oven and cook for 1 hour, stirring every 30 minutes. Add potatoes and continue to cook until beef begins to become tender, about another 30 minutes.

In a large skillet, heat remaining2 Tablespoons of oil. Add diced carrots, parsnips, and onions and caramelize until light brown. Set on the side.

Take Irish stew out of the oven, and using a slotted spoon, take out any bay leaves,

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