A St. Patrick’s Day Favorite Is Perfect for a Chilly Spring Evening

A traditional Irish stew includes mutton or more commonly lamb. If you are not particularly excited about this prospect, many in the United States substitute beef. Just make sure to choose a marbled beef for a more flavorful option. Enjoy this spring treat, and count your four leaf clovers!

Irish Stew


1/3 cup plus 1 tablespoon all-purpose flour, divided

1 1/2 pounds lamb stew meat or marbled beef stew meat, cut into 1-inch cubes

3 tablespoons olive oil, divided

3 medium onions, chopped

3 garlic cloves, minced

4 cups reduced-sodium beef broth

2 medium potatoes, peeled and cubed

4 medium carrots, cut into 1-inch pieces

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce

2 tablespoons water


Place 1/3 cup flour in a large resealable plastic bag. Add lamb or beef, a few pieces at a time, and shake to coat.

In a Dutch oven, brown meat in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.

Add broth, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

Add potatoes and carrots; cover and cook for 25-30 minutes or until vegetables are tender.

Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.