Irish Stew – Dublin Style
How does one spend the perfect St. Patrick’s day beside drinking a green beer; a steaming bowl of Dublin Style Irish stew – a comforting, rustic dish that birngs the warmth of Ireland straight to your table. This traditional Irish favorite is simple hearty and rich with history but we’ve swapped out the lamb for sausage and bacon creating a rich and satisfying dish that’s perfect for celebrating the luck of the Irish.
The deep, malty flavor of the Guinness beer combined with rosemary, thyme, and Dijon mustard makes this extra special. It needs a thick piece of bread and a pint of stout to round it off. This is Dublin Style because Dublin is famous for its pub culture, adding the sausage and bacon give a traditional dish a pub-style upgrade. This pub hearty twist on a centuries-old dish is perfect for your St. Patty Feast.
History of Irish Stew
The simplicity, heartiness and rich, comforting flavors make it one of Ireland’s most beloved traditional dishes. This rustic dish has been a staple of the Irish kitchen for as long as the Irish have relied on sheep farming as their primary source of food. Mutton, meat from older sheep is tougher and fattier; making it ideal for slow cooking stews. By slow cooking the meat in broth it softened the meat and infused the broth with rich flavors.
The key ingredients are meat, potatoes, and root vegetables- a reflections of the staple foods of the Irish peasants. Cooking would have been over an open fire and everything needed to be cooked in one pot which provided and easy and effective way to feed a family. It was a practical way to feed both the rural poor and the wealthier households.
The Potato
Potatoes were not originally part of the dish. They were introduced to Ireland in the late 16th century and quickly became an important part of the Irish diet due to their ability to grow well in the Irish climate. By the 18th century, potatoes were so widespread that they became a primary food source for Irish families.
During The Great Famine (1845-1852) the potato crops were devastated by blight and many Irish people struggled to survive. Traditional meals like Irish stew became difficult to make as potatoes and meat were scarce but as the famine ended the resilience of the Irish stew remained a national dish.
Evolution of the Recipe
Traditionally Dublin Style Irish stew consisted of just mutton, potatoes, onions and water or broth. However different regions and households began adding carrots, parsnips, turnips and herbs for extra flavor. And then some Canadian girl decided to add bacon and maybe some Dijon mustard. That was me….
Later variations
Beef instead of mutton – more common in modern times as beef became more widely popular
Guinness or Irish stout – adding a deep malty richness to the broth; and a symbol of Irish heritage
Flour and tomato paste – science; it helps to thicken the broth
Prep Time
30 minutes
Cook Time
1.5 hours
Serves
6 – 8
Ingredients
- 2 lbs sausage – use whatever you have or whatever your favourite is
- 6 slices of bacon (chopped)
- 1 onion, diced
- 4 cloves of garlic, minced
- 6 carrots, peeled and sliced
- 8 potatoes, peeled and cut into chunks
- 1 tbsp butter
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 1/2 can Guinness beer ( about 21 oz) – we left you half a beer to sip while you cook
- 3 cups of beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and black pepper to taste
Steps
1
BROWN THE BACON AND THE SAUSAGE – In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon and sausage over medium heat until sausage is browned and bacon is crispy. Remove from and slice the sausage into bit sized pieces.
2
SAUTE THE VEGETABLES – Add butter to the pot along with the onions, carrots, and potatoes. Cook for 5-7 minutes, stirring occasionally. Add the garlic in the last 30 seconds and cook until fragrant.
3
BUILD THE BASE – Stir in the tomato paste and flour, coating the vegetables and letting them cook for about 1 minute to remove the raw flour taste.
4
DEGLAZE WITH GUINNESS – Pour in the Guinness beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3minutes to reduce slightly.
5
ADD THE REST OF THE INGREDIENTS – Return the bacon and sausage to the pot. Pour in the beef broth, Worcestershire sauce, Dijon mustard, thyme and rosemary. Bring everything to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
Remove the thyme and rosemary sprigs before serving.
This stew is packed with flavor. The sausage, bacon and Guinness create a deep bold taste. It is thick and hearty; making it perfect for warming up on a chilly St. Paddy’s Day. This Dublin style is a delicious upgrade and a fun twist on tradition. An easy to make a feed a crowd meal.
Ingredients
- 2 lbs sausage – use whatever you have or whatever your favourite is
- 6 slices of bacon chopped
- 1 onion diced
- 4 cloves of garlic minced
- 6 carrots peeled and sliced
- 8 potatoes peeled and cut into chunks
- 1 tbsp butter
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 1/2 can Guinness beer about 21 oz – we left you half a beer to sip while you cook
- 3 cups of beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and black pepper to taste
Instructions
BROWN THE BACON AND THE SAUSAGE – In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon and sausage over medium heat until sausage is browned and bacon is crispy. Remove from and slice the sausage into bit sized pieces.
SAUTE THE VEGETABLES – Add butter to the pot along with the onions, carrots, and potatoes. Cook for 5-7 minutes, stirring occasionally. Add the garlic in the last 30 seconds and cook until fragrant.
BUILD THE BASE – Stir in the tomato paste and flour, coating the vegetables and letting them cook for about 1 minute to remove the raw flour taste.
DEGLAZE WITH GUINNESS – Pour in the Guinness beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3minutes to reduce slightly.
ADD THE REST OF THE INGREDIENTS – Return the bacon and sausage to the pot. Pour in the beef broth, Worcestershire sauce, Dijon mustard, thyme and rosemary. Bring everything to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
- Remove the thyme and rosemary sprigs before serving.
Explore More
Butter Board – We have a Lucky Shamrock Version that is perfect with this stew.
