Saint Patrick’s Day is known for the Classic Corned Beef & Cabbage. While delicious, it can be a time-consuming dish, that sometimes just doesn’t come out right and ends up being a greasy waste of your time. I decided to challenge myself with a new to me recipe that could possibly become a new Saint Patrick’s Day tradition.
There’s nothing like a meaty and delicious stew recipe to warm the soul. In addition, I’ve been tasked with creating some new recipes in collaboration with one of my favorite food products, Chateau Dumplings. Chateau is A fourth generation immigrant and family owned business located here in my hometown, Chicago and I just LOVE their products. You can find them in the freezer section of most grocery stores. The idea of these two greats together was perfection.
Irish Beef Stew with Mini Potato Dumplings
- Serves 8 to 10
- 40 min prep & 2 hours cook time
- Lasts for one week, freezes well
- Level of Difficulty – Medium
2 lbs of Beef Stew Meat
3 Carrots, Diced
2 Celery Stalks, Diced
1 Onion, Quartered
(I use my oven roasted mirepoix for this recipe, instead of the carrots onions and celery listed above, you can find the recipe for this HERE)
2 32 oz Cartons of Beef Broth
3 T of Flour
2 bottles of a strong, dark beer, I used a Bock Beer
3 T Maggi Seasoning, (this is like a meatier soy sauce and can be found in most grocery stores or on Amazon at the link at the end of this page.)
1/2 head of green cabbage, sliced into ribbons
1 24 oz bag of Chateau Mini Potato Dumplings
2 T Corn Starch, to be mixed with hot water later
- Add oil or butter to a deep cook pan or stock pot. Add the carrot, onions and celery. If you are using the oven roasted mirepoix you only need to saute for a moment or tow. If using raw, saute until soft.
- Add the cabbage.
- Dry off the stew meat with some paper towels and add to the pan.
- Add the Maggi seasoning, saute meat and veggies until the meat is brown.
- Sprinkle the flour over the entire pan and continue to stir fry the meat and veggies.
- Add all the beer and use the beer to de-glaze the pan. After you add the beer, scrape at the dried meaty bits on the bottom of the pan.
- Add all of the beef broth, bring to a boil, reduce to simmer, cover with a lid and let simmer for one hour.
- At the one hour mark, add all the potato dumplings, bring to a boil once again, reduce to simmer, cover with the lid and let simmer one hour.
- Remove the lid and blend the corn starch with a couple of splashes of hot water and mix until smooth. Pour into the stew, stirring constantly, bring to a boil, reduce to simmer and simmer until gravy is desired thickness.
Serve with crusty bread, Irish Soda Bread, and some good Irish Cheddar. I highly recommend using the roasted mirepoix recipe to add flavor to this dish. It is an easy extra step that will light up your dish!
*This post contains affiliate links and while sponsored by Chateau Foods, all opinions are my own.