Even Guinness Haters Will Devour a Bowl of This Irish Beef Stew (2024)

FAQs

Why do Irish people eat Irish stew? ›

The origins of Irish stew are somewhat shrouded in mystery, but it's believed to have originated in the 17th or 18th century. At that time, the dish was often made by shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work.

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place.

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland.

Why were potatoes so important to Ireland? The potato plant was hardy, nutritious, calorie-dense, and easy to grow in Irish soil. By the time of the famine, nearly half of Ireland's population relied almost exclusively on potatoes for their diet, and the other half ate potatoes frequently.

The one thing I do differently to most Guinness Beef Stew recipes, including very traditional Irish recipes, is to thicken the sauce slightly with flour. If you don't do this step, the sauce is quite thin and watery, and while the flavour is still lovely, I really prefer the sauce to be more like a thin gravy.

Irish stew is made of lamb, potatoes and carrots and is very simply flavored with perhaps parsley or thyme and salt and pepper. In contrast, Hungarian goulash is made of beef and flavored very strongly with paprika.

The Irish language is very descriptive the common word for potato in Irish is práta (pl. prátaí), hence the origin of Praties for Potatoes, There are literally 50 Irish words and descriptive phrases relating to the potato.

For those in Commonwealth countries — England, Scotland, Ireland, Canada, Australia, Wales, and so forth — the word biscuit signifies something most Americans would call a cookie, and a scone is, well, something similar to an American biscuit: round, bready, and only slightly sweet.

In British and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, Canada and New Zealand, the word gravy refers only to the meat-based sauce derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces.

What is a good substitute for Guinness stew? ›

And none of this is to dismiss the notion of Guinness stew, which is delicious. But one could use any type of malty beer such as a porter, a different type of stout, or even a milder type of ale in chili – anything that works with the bolder flavor of beef. Some recipes for Irish stew call for red wine instead.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Scientific studies show that grass is a more natural diet for beef cattle than grain. Grass-fed beef has a more even distribution of fat – marbling – which makes eating it a more enjoyable sensory experience. Grass-fed beef also has higher levels of vitamin A and beta-carotene, giving Irish beef a rich burgundy colour.

The famous Irish stew made with lamb, carrots, potatoes and onion was frequently featured on menus for third-class passengers on the Titanic. The stew would be consumed as part of the passengers' high tea, which was their second and final meal of the day. Their main meal of the day was lunch.

The Irish immigrants also realized that cabbage was a more readily available vegetable in America than in Ireland, where it was traditionally a fall and winter vegetable. So they combined the corned beef with cabbage to create a hearty, filling meal that was reminiscent of their homeland.

While Irish stew (in the modern sense) can be made with mutton, lamb, or beef, beef stew is always made with beef. Both stews can contain potatoes, root vegetables, flavorings like beer or wine and herbs, and thickened with potato, flour, cornstarch, or nothing at all.

Irish Beef Stew is made with a delicious combination of tender pieces of beef, creamy potatoes, and slightly sweet carrots. Tarragon and stout beer give it a wonderful hearty flavor.