St. Patrick's Day Stew is a hearty, one-pot beef stew with a rich and delicious broth. The tender stew meat along with Idaho potatoes, parsnips and carrots combine for a special and comforting meal. My family enjoys it all year but especially around March 17.
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Ingredients to have on hand
- stew meat (I use chuck roast)
- carrots, parsnips and russet potatoes (Idaho!)
- beef stock
- Guinness Extra Stout beer, or any dark beer
- red wine
- Worcestershire sauce
- dried thyme
Crockpot or Stovetop?
I've made this hearty stew on both the stovetop in a large pot, and in a 7 quart Crockpot. Both ways work! But I personally prefer to prepare this stew in a Crockpot since everything cooks together all day.
Stew on the Stovetop
If you opt to cook this beef stew on the stovetop, I recommend browning the stew meat first in a large stockpot, then adding the garlic and all of the liquid ingredients, tomato sauce and spices.
Bring to a boil and simmer for about 90 minutes.
About half way through the cooking time, partially cook the carrots, parsnips and onion in a little olive oil in a skillet. You'll want them to be about half-cooked or just barely fork-tender. This ensures the veggies don't get overcooked after you combine them with the rest of the simmering stew.
Add the partially cooked veggies to the broth and meat mixture along with the potatoes for the final 30 minutes. Discard the bay leaf before serving.
Substitutes for Wine or Beer
If you prefer not to use beer or wine in your stew, just swap both ingredients with the same amount of beef broth and increase the amount of Worcestershire sauce to two tablespoons instead of one.
Layer the Ingredients
The key to everything cooking perfectly is to layer the ingredients in the following order in the Crockpot, starting with the stew meat as the bottom layer:
- stew meat and garlic
- tomato sauce
Both carrots and parsnips are somewhat sweet but parsnips have a slightly spicy flavor. They're so good! I love to use them in this beef stew or any time I want a sturdy veggie added to a soup, and they're delicious in a pan of oven-roasted veggies.
Thickened Broth Option
If you and your family prefer a slightly thicker broth for your St. Patrick's Day Stew, that's easy! In a very small bowl, combine two tablespoons cornstarch with two tablespoons cold water and whisk together until it creates a thin slurry - a concentrated liquid that thickens broth, sauces or gravy. Pour the mixture into the stew and stir well to blend thoroughly. You'll watch the broth thicken right away.
There are many celebrations of Irish culture related to St. Patrick's Day. Enjoying all things green - and wearing green - are certainly two of them. Many folks enjoy corned beef and cabbage on March 17, which is wonderful. But this St. Patrick's Day beef stew is a terrific option.
Here are a few more recipes that I think you'll enjoy with your stew on St. Patrick's Day, but all of these are delicious any time of year!
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