Hi, Friends!

Nope, I am not one of the many lucky Husker fans currently in Dublin anxiously awaiting to see the Huskers play the first game of the season. I did, however, get to visit Ireland back in June and it was one of the coolest places I have had the chance to visit.

Not only did I get to see where the Princess Bride and Game of Thrones were filmed, I had the chance to eat a lot of traditional Irish food including Irish stew. Naturally, I made it my mission to order and taste Irish stew at the pubs and of course pair it with traditional Irish drink.

Growing up in Nebraska, I’ve had the chance to enjoy a lot of great beef stew because let’s face it, Nebraska has the best beef in the world. However, I noticed that Irish beef stew is slightly different:

  1. They often use Guinness beer to help deglaze and add flavor to the stew.

  2. They serve it with bread and Irish butter.

  3. The potatoes are cooked separately and served mashed on top of the stew, often to the side and covered with scallions or chopped green onion.

  4. Oh, the butter. You have to use Irish butter and real cream because it really does take your mashed potatoes to a different level.

  5. Did I mention the butter?

When I was thinking about trying to recreate this recipe, I had to talk to my Chef buddy, Brandon Harpster. Nobody else in the state knows how to prepare beef like Chef Harpster. So, together we developed this delicious version blending both our love for Nebraska beef with Irish beer and butter. What’s not to love about that?

We hope you enjoy this recipe as much as we loved getting to create it. Enjoy!

 

Nebraska Beef Irish Stew

  • 0 minutes
  • 21 ingredients
  • 9 steps

Ingredients

  • 2 TB vegetable oil
  • 2.5 lbs beef chuck or stew meat, cut into 1" pieces
  • 1 TB kosher salt
  • 1 tsp black pepper
  • 1 cup celery, medium dice
  • 1 large white onion or 2 cups, medium dice
  • 2 cups carrots, sliced into 1" pieces
  • 8 TB Irish butter
  • 4 TB flour
  • 1 TB tomato paste
  • 1 (11oz) bottle Guinness Beer
  • 4 cups (32 oz) beef stock
  • 2 TB Worcestershire sauce
  • 4-6 sprigs of Thyme
  • 2 Bay leaves
  • 2 TB fresh parsley, finely chopped
  • 2 lbs russet potatoes, peeled and quartered
  • 1/2 cup Irish butter
  • 1/4 cup cream
  • 1/4 cup scallions or green onions, finely chopped

Instructions

  1. Using a dutch oven, warm vegetable oil over medium-high heat. Once oil is hot, carefully add beef and evenly sprinkle salt and pepper over the top.
  2. When beef is fully cooked and water from the beef has reduced, add celery, onion and carrots. Stir to combine and cook an additional 5-7 minutes.
  3. Add tomato paste and cook and additional 2 minutes.
  4. Add butter and stir to combine. Once butter has melted, add flour and mix well. Cook for an additional 3-5 minutes..
  5. Add beer to deglaze. Stir well and cook an additional 3-5 minutes.
  6. Add beef stock, Worcestershire sauce, bay leaves and thyme. Reduce heat to a low simmer and cook for an additional 45-60 minutes until beef is tender. Season to taste with additional Kosher salt and pepper if needed. Add chopped parsley right before serving.
  7. While the stew is simmering, prepare the mashed potatoes. Bring a quart of water to a boil in a stock pot and add peeled potatoes. Cook for 10-12 minutes or until potatoes are fork tender. Remove from water, mash and add butter, cream and salt. Set aside.
  8. For serving, use a shallow bowl and spoon mashed potatoes over the top of the stew and top with chopped scallions.
  9. For best results and luck of the Irish, serve with bread and Irish butter.

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