Irish Beef and Potato Stew | St. Patrick's Day Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat while pork shoulder is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth lowers calories and can be more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes add nutrients while turnips are often cheaper.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce provides umami with less sugar, while balsamic is often more accessible.

Remove beef strips from the fridge and pat them dry with kitchen paper.

Peel and chop the potatoes, carrots, onion, and garlic.

Slice the beef bacon.

Boil the measured water and dissolve the stock cube in it, stirring well.

Heat a large nonstick pan with half of the butter and half of the oil over medium-high heat.

Once hot, add the beef strips and chopped beef bacon, frying for 2 to 3 minutes until browned.

Transfer the beef and bacon into a large pot.

Add the potatoes, carrots, onion, garlic, a generous pinch of salt, and the remaining butter and oil to the pot.

Cook for 3 minutes, then sprinkle with flour and mix well.

Add the tomato paste and stir for one to two minutes.

Pour in the chicken stock, Worcestershire sauce, Dijon mustard, bay leaves, thyme, and black pepper.

Bring to a light simmer, cover with a lid, and reduce the heat to low.

Cook for 25 to 30 minutes until the potatoes and carrots are fully soft, stirring occasionally and adding a splash of water if needed.

Season with salt and black pepper to taste.

Finely chop the chives and garnish the stew with a dollop of sour cream and the chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary