bowl of stew on table with bread cheese and ale

If you’re like me and you (a) don’t like corned beef and cabbage and/or (b) don’t want to celebrate St. Patrick’s Day with a dish that isn’t even Irish, then let me introduce you to one that is.

Irish Stew is one of my yearly kitchen traditions. It’s super easy to stir up, the slow cooker does most of the work, and it tastes amazing. Seriously.

I made it a few weeks ago and I just could. not. stop. eating. it.

Believe it or not, it’s got only a handful of ingredients. Just goes to show, you don’t need a lot to make something amazing for dinner.


This stew is simple to make and it’s more or less authentic to the occasion. Tradition would say to use lamb in Irish Stew, but that’s not super cheap or readily available in the States, so I use a chuck roast instead. Truly authentic Irish Stew consists of mutton, potatoes, onions, and parsley. Sometimes it has carrots, like here.

Ironically, I’m using what I have (beef), just like Irish-American immigrants did so many years ago when they adopted Jewish corned beef to replace the pricier bacon to go with cabbage.

You do what you can, right?

Since beef is more readily available here in the States, I’m only going to address beef for this recipe.