Irish Stew in a Bread Bowl
An Irish Stew in a bread bowl is perfect for more than just St. Patty’s Day! Try this hearty dinner yourself any night.
Bread Bowl recipe linked in our Instagram bio @tastesandtalestoronto
3 tbsp olive oil, divided
2 lbs beef chuck stew meat or lamb, cubed
1 yellow onion, chopped
2 medium carrots, peeled roughly chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 c. low-sodium beef broth
¾ of a 16-oz bottle of Guinness
2 tsp. fresh thyme
2 tsp. brown sugar
Freshly chopped parsley, for serving
Salt and pepper to taste
- In a large Dutch oven/pot over medium heat, warm 2 tbsp oil.
- Season beef with salt and pepper, then sear each side but do not blacken. Cook in batches if necessary, then transfer to a plate.
- Add remaining oil to the same pot and cook onion, carrots and celery until soft – about 5 mins.
- Add garlic and cook until fragrant – about 1 min.
- Add beef back to the pot, then add potatoes, broth, beer and thyme. Bring to a boil, then reduce heat to simmer. Add salt and pepper if desired.
- Cover and let simmer until beef and potatoes are tender – about 30 mins – and garnish with parsley before serving in a homemade or store-bought bread bowl. We went with homemade sourdough!