- 10 minutes
- 1 hour 12 minutes
- 6 to 8 servings
You don’t have to be Irish to feel lucky on any day of the year when you enjoy this hearty meat stew inspired by the cuisine of the Emerald Isle. Chock full of vegetables and flavor (with a little help from a barley brew), it’s perfect for a casual get-together with friends on a chilly night or any time for just the two of you.
- Cut bacon into 1” pieces and cook in a heavy pan until crisp. Remove bacon bits from fat, set aside and reserve bacon fat in a separate bowl. Sauté beef (or lamb) in a small amount of bacon grease until brown on all sides, adding additional bacon fat as needed. Add garlic and onion to the mix and cook for 1-2 minutes until soft. Transfer to a large pot and add bacon bits, salt, pepper, beef broth, beer, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Bring to a boil, then reduce heat to medium low and cook covered for 30 minutes by itself.
- In the meantime, sauté the onions, carrots and potatoes in a small amount of the bacon fat until lightly browned. Add vegetables to the stew mix and cook until the meat and vegetables are tender (approximately 30 minutes).
- Remove the bay leaves. Thicken gravy by adding 2 Tbsp. flour to one cup cold water. Mix with a whisk until smooth, then add slowly to the broth. Repeat until gravy is desired thickness. Garnish with parsley.
- Hint: Since the flavor will improve over time, make this stew a day ahead and let it sit in the refrigerator overnight. Once cool, spoon off any fat on the top, heat and serve.