Irish Stew Preparation, Recipe and Video

The social isolation brought on from Covid-19, I find myself not hosting The Lunchroom  @ Holy Trinity. So, I prepared the Irish Stew that we had hoped to serve on St. Patrick’s Day. I also made a video of me preparing this stew. It’s a first attempt to film using a LED ring light with my Cell phone as the camera. I’m embedding it below. I will apologize in advance for the noise of the range hood fan in the background.

A bowl of Irish stew A bowl of Irish Stew, ready to eat.

The recipe is from Vikalinka(Julia Frey, author). The link is here. Given that it’s hard to find supplies I varied it a little. What is below is the recipe as I prepared it. The link gives the recipe exactly as she prepared it.

Lunchroom Irish Stew Serving

On a Tuesday, we would simply serve the stew along with a couple of slices of Irish Soda Bread. There would be coffee served as well.

Irish Stew Recipe


  • 2 tbsp olive oil
  • 1 tsp salt and pepper
  • 1.5 lbs stewing beef
  • 1 onion medium
  • 3-4 sprigs thyme or 1 tsp dried thyme
  • 2 tbsp flour
  • 4 cupss water or beef stock, divided
  • 3 carrots medium
  • 2lbs mini potatoes, multicouloured


  • Preheat the oven to 160C/300F
  • Heat the olive oil in a large Dutch oven/cast iron casserole pot and brown the beef chunks seasoned with salt and pepper over medium heat until golden. Do this in batches to avoid overcrowding.
  • Move the browned beef to one side of the pot and lower the heat, then add chopped onions and thyme, cook over low heat for 8-10 minutes until tender.
  • Add the flour and stir the beef, so it’s coated, then add the water or beef stock if using and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. , Turn the heat up and bring to a boil. Then cover with a lid and put in the preheated oven for 1 hour.
  • After one hour take out of the oven and add carrots and potatoes cut into large chunks to the pot, stir and add 1 cup of water, cover with a lid and continue cooking the stew in the oven for 1.5 hours. 


    Take the lid off for the last 10 minutes of cooking. 
  • Serve with bread and sprinkled with some fresh parsley for more flavour.


Ingredient Recommendations 
  • I recommend using stewing beef or beef shoulder roast cut into chunks for this Irish Beef Stew
  • Use waxy potatoes such as red-skinned potatoes, which hold shape and not fall apart in stews and soups.

Fell free to add anything you found helpful in using a cell phone and LED ring for creating videos. You can do that in the comment section.

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