Typically Irish stew is made with lamb, but lamb isn’t always readily available. Beef is a great substitute as well as venison.
It’s the perfect dish for a chilly day or to celebrate St. Patty’s Day with, crack open a Guinness and enjoy!
Serving it up with your favorite french bread or Irish Soda bread is a must!
Irish Venison Stew with Guinness
Course: Meat, RecipesServings
6
servingsPrep time
30
minutesCooking time
3
hoursTotal time
3
hours30
minutesIngredients
2 lbs venison cubed
2 TBS olive oil
3 carrots peeled and sliced
3 large potatoes peeled & chopped
1 TBS garlic minced
1 onion chopped
2 bay leaves
1 (14oz) Guinness Beer
2 TBS flour
4 TBS tomato paste
salt & pepper
3 Cups Beef Broth
Directions
- Cut venison into 2″ cubes. Pat dry & sprinkle with salt & pepper.
- Add olive oil to dutch oven add meat in batches & brown.
- Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.
- Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.
- Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.
- Simmer for another 30-45 minutes, meat should fall apart.
- Remove leave, if sauce isn’t as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)
- Serve it up with some french bread or Irish soda bread
Notes
- Can substitute chicken broth for beef.
