Join us as our Co-Founder Colleen steps into the kitchen once again for our Irish Stew recipe, packed with tender beef, and filled with fresh vegetables including potatoes, carrots and onions. For herbs, we will be using a bright medley of rosemary, thyme, and Italian parsley. To amplify flavors, we recommend choosing tomato paste over tomato sauce and bone broth over beef broth. Our personal secret? Using Kneaders Potato Rosemary bread to scoop up every last drop!

Unlike soups, a stew is meant to simmer for a longer duration to thicken the mixture and enhance the taste. Gently boil for about two hours because like many dishes – the best ones are worth the wait. If you happen to find your stew not as thick as you’d like, we recommend using an instant food thickener. Don’t worry, this won’t add any Gluten to this Gluten-free friendly recipe!

To finish, stir in your garden-fresh herbs for that extra punch of flavor, the fresher, the better! While this recipe would make for a great addition to your St. Patrick’s festivities, you can enjoy it year round.

Tips and Tricks

• Cast iron pan – The secret to this stew’s rich flavor is the 2-hour simmer, so the weight of your pan matters. If you don’t have a cast iron pan at home, choose a heavy bottomed pot to avoid burning your stew.
• Red wine alternatives – apple juice, white grape juice, or beef broth all make for equally-flavorful substitutions.
• Kosher Salt – We use kosher salt in this recipe, with its large grains and pure salt flavor. If you only have table salt at home, add a little less salt to your stew than the recipe calls for.
• Italian Parsley – When you’re shopping for this recipe, make sure you purchase Italian parsley. Regular parsley is used primarily as a garnish with its curly leaves and vibrant color. It’s flat-leaved cousin, Italian parsley, will add a slightly peppery flavor to your stew.

Ingredients

• 1 lb beef chuck roast in 1-inch cubes
• 1/4 c canola oil
• 1/4 c tomato paste
• 1 medium yellow union, roughly chopped (about 1 c)
• 1/2 c red wine or apple juice
• 1 tbsp kosher salt, add more to taste
• 1/4 tsp pepper, add more to taste
• 1 1/2 c carrots, roughly chopped
• 2/3 c celery, roughly chopped
• 3 c Yukon potatoes, cut in 1/2-inch cubes
• 5 cloves garlic, peeled and roughly chopped
• 2 1/2 c beef broth
• 1/4 c fresh Italian parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped

Directions

1. Heat a heavy-bottomed pot to medium high heat. Add the oil and sear the beef cubes until they are brown, but not cooked through.
2. Add the onions and cook. Stir occasionally until the onions are golden brown and slightly charred.
3. Stir in the tomato paste, making sure the onions and beef are coated. Cook for 5 minutes on high heat, stirring throughout. 
4. Add the wine or apple juice and cook on medium high for 3-4 minutes. Stir in the salt and pepper.
5. Add the carrots, potatoes, celery, garlic and beef broth. Stir to evenly distribute.
6. Cover and simmer for 2 hours. There should only be bubbles around the outer rim of the soup pot. If the stew reaches a boil, reduce the heat.
7. Remove the lid and continue to simmer for 30 minutes until thickened.
8. Add parsley, thyme and rosemary. Remove from heat and serve with Kneaders Sourdough Soup Buns or thick slices of Kneaders Potato Rosemary bread.