Irish stew is one of many recipes that are popular around St. Patrick’s Day. It is comfort food! Usually consists of lamb, beef or pork but I decided to try it with chicken as it’s the meat choice in my family. We don’t eat beef and not all are fond of lamb so chicken it is! Chicken is also healthier as it has lower calorie count (and every covid calorie matters) , less cholesterol and saturated fat then beef or lamb. Pork is leaner and I may actually try that next time! The good thing about this stew is that you can even make it vegetarian…leave the meat out completely and it’s still delicious! This stew is a meal in itself..so many yummy vegetables and full of flavor!
3 Chicken breasts and 4 thighs cut into cubes ( 3 1/2 to 4 lbs of beef, lamb or pork – cubed plus the bone)
3 tbsp vegetable oil or any neutral oil like canola or sesame (may need more)
¼ cup all-purpose flour
4 carrots peeled and sliced ¼ inch thick
2 parsnips peeled and sliced
½ lbs brown mushrooms – quartered
2 medium yellow onions or 1 large onion chopped.
½ lbs baby potatoes – gold and red – cut in quarters
2½ tsp kosher salt
2 tsp freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp dry thyme
3-4 bay leaves
1 tbsp caraway seeds
¼ tsp cayenne pepper (optional)
½ tsp chili flakes (optional)
1½ cup Irish stout (any dark stout but I love Guinness)
1½ cup water
¼ cup Italian flat leaf parsley - chopped
Preheat the oven to 300 degrees. (you can use stove top, slow cooker but I prefer the oven)
Cut the meat into 1 inch cubes
In a large freezer bag combine the flour, 1 tsp salt, 1 tsp pepper, dash of oil and mix well. Put in the fridge for about 20 minutes.
Heat 1 tbsp of oil in a large skillet over med heat. Cook the meat in batches for about 6-8 minutes for chicken and 8-10 if using beef/lamb or pork. Make sure its brown on both sides. Set aside.
Add oil in the same skillet, sauté onions till soft and then add the mushrooms. Cook for about 5 minutes – stir occasionally.
Add the spices – caraway seeds, coriander, cumin, salt and pepper , chili peppers and thyme – give it a good stir.
Add the meat (bone in if using)
Add the stout and water and bay leaves – mix well
Turn the heat up and bring to a boil.
Transfer everything to an oven proof dish with a lid. Chicken cook for 30 minutes (other meat for 45 to 1 hour)
Remove from the oven and add carrots, parsnips, potatoes (add any vegetables you like such as celery, string beans or cabbage) – mix well. Cover and put back in the oven for 45 minutes for chicken (1 hour for other meat).
Remove the bones (if used); taste and add spices if needed.
Add the Italian parsley!
Serve and enjoy!
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