Dad’s Easy Irish Stew Recipe for St. Patrick’s Day

Melt 2 tablespoons of ghee in a pot.

Sear the stew meat for about 3 to 4 minutes.

Cut the small potatoes into fourths.

Peel the carrots and chop them to your desired size.

Cut up the celery (optional) and set the bowl of vegetables aside.

Remove the meat from the pot.

Chop the garlic and cut up the onion to your desired size.

Melt 2 tablespoons of ghee and add the onions and garlic, letting them simmer for a couple of minutes.

Add the meat back into the pot.

Add 1 teaspoon of ground black pepper and 2 teaspoons of salt.

Add 1 teaspoon of ground thyme and about 3.5 cups of broth, saving a little bit (about half a cup).

Pour the remaining broth into a cup and add 1 bay leaf (optional).

Add 1 bottle of Guinness stout to the pot.

Mix 1 teaspoon of cornstarch with the leftover broth and add it to the stew to thicken it.

Cover and let simmer for 1.5 to 2 hours on low heat, stirring periodically.

After 2 hours, add the rest of the vegetables and cover.

Let simmer for an additional 30 to 40 minutes.

Equipment Needed

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