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So how do you celebrate St. Patrick’s Day? Whether you throw a traditional Irish feast for all your friends and family, or just make sure you wear a speck of green to avoid being pinched, I’ve got a really tasty Irish Beef Stew with some cute little shamrock shaped croutons for you!
While lamb might be a more authentic choice for an Irish stew, beef stew meat is a very easy substitution, and I love how tender it gets after cooking low and slow. We are talking melt in your mouth tender! Potatoes, carrots, onions and peas nestle in all around, soaking up that rich beef broth, making this an earthy, fragrant, filling dish that can easily serve a crowd.
And these puff pastry croutons shaped like a shamrock make it that much more festive. If you have a shamrock shaped cookie cutter these are really easy to make with the help of a frozen sheet of puff pastry dough. Did you know that St. Patrick used the three leaves of a shamrock to share the concept of the Trinity with the people of Ireland? Thank you Wikipedia, I did not know that, but now I do.
However you like to celebrate, gather your loved ones around some good food, and make your own traditions. Hope you get a chance to make this simple, hearty Irish Beef Stew. For more delicious Irish-themed recipes, like Savory Irish Cheese Soda Bread, check out McCormick’s website.
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Irish Beef Stew With Shamrock Croutons
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 1x
- Category: Main Dish
- Cuisine: Irish
An earthy, fragrant, filling Irish stew with tender beef, potatoes, carrots, peas and onions that can easily serve a crowd.
- 3 pounds beef stew meat (chuck or chuck roast cut into cubes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup dry red wine
- 1 garlic clove pressed through a garlic press
- 1 McCormick dried bay leaf
- 1/4 teaspoon McCormick dried thyme leaves
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons flour
- 32 ounces beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire
- 1 tablespoon sugar
- 3 cups potatoes, peeled and cut into 1/2 inch pieces
- 3 cups carrots, peeled and sliced into 1 inch pieces
- 1/2 cup onion, chopped
- 1 cup frozen peas
- 1/2 teaspoon McCormick dried parsley
For the Shamrock Croutons
- 1 sheet frozen puff pastry
- 1 egg beaten, plus 1 tablespoon milk
- 1/4 teaspoon McCormick garlic powder
- 1/4 teaspoon McCormick dried parsley
- Season stew meat with salt and pepper. Place in a zip top bag, and add red wine, garlic, bay leaf, and thyme. Refrigerate, and allow the meat to marinate for 2-4 hours.
- Preheat oven to 300 degrees.
- Add butter and olive oil to a large, oven safe pot. Turn heat to medium high, and add 1/3 of the meat, reserving the marinade. Brown the meat on all sides, and remove from the pot to a separate bowl. Brown the rest of the stew meat in the same way, adding more butter and olive oil as needed. Try to be patient and allow the meat to form a golden brown sear on the outside. This will enhance the flavor and seal in the juices.
- When all of the meat is browned and removed from the pot, sprinkle the flour over the drippings and whisk together to form a roux. Whisk for 2 minutes, and then slowly add in the beef broth, scraping the brown bits from the bottom of the pan. Add browned beef and reserved marinade back to the pot.
- Stir in the tomato paste, Worcestershire, sugar, potatoes, carrots, and onion and bring to a gentle boil.
- Place the lid on the pot, and place in the oven. Cook for 1 1/2 hours, and check to see if the beef is perfectly tender. If it is not, give it 15-30 more minutes and check again. Then remove the stew from the oven, and add the peas and parsley. Place the lid back on and allow the peas to warm through for 5-10 minutes before serving.
For the Shamrock Croutons
- Preheat oven to 400 degrees.
- Allow the puff pastry to thaw at room temperature 10-15 minute before unfolding. Lay the puff pastry sheet on your baking sheet (line with Silpat or parchment paper to prevent sticking). Cut out shamrock shapes with the cookie cutter.
- Brush the top of each shamrock with the egg wash, and sprinkle garlic powder and dried parsley over the top.
- Bake for 8-10 minutes, or until golden brown and puffed.
- Serving Size: 1 Serving
- Calories: 632
- Sugar: 6.7g
- Sodium: 822mg
- Fat: 24g
- Saturated Fat: 7.5g
- Unsaturated Fat: 15.8g
- Trans Fat: 0.7g
- Carbohydrates: 37g
- Fiber: 4.8g
- Protein: 62g
- Cholesterol: 196mg
Keywords: Irish beef stew, shamrock croutons, beef stew, homemade croutons, stew, St. Patrick’s Day
Thao @ In Good Flavor says
This beef stew looks fantastic and I love the cute little shamrock croutons. Perfect for St. Patrick’s Day!
Courtney @ FitCakes says
I ate so much stew in Ireland, and loved it! Chased away all that cold at night, you know? I especially love those little shamrock croutons – this is an awesome recipe! Thanks again for your lovely recipe and photos. Here is the link to the roundup I included you in! Have an excellent day!
I’m making this right now, with lamb instead of beef, and it smells AMAZING in my kitchen. Only problem I found was that you never said what to do with the marinade or when to put the beef back into the pot. I added the marinade and meat when I put in the carrots and potatoes! Hopefully I did it right, it will still taste amazing even if I messed it up 😉 thank you for sharing your recipe!! Happy St Patrick’s Day!
Carmyn, thanks so much for catching that error. I’ve updated the recipe. Hope you enjoy! Happy St. Patricks Day to you as well!
Can you add yummly too?