Community Food

Irish Stew Preparation, Recipe and Video

A slightly different recipe than this, but in 2022 we are finally serving Irish Stew to our Lunchroom guests

Broadway Beat - Will Ferrell, '...
Broadway Beat - Will Ferrell, 'SHAOLIN', The Fantasticks & TOMMY

The social isolation brought on from Covid-19, means 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 their shape and  do 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.

By Donald McKenzie

Anglican priest, and food blogger. This blog is focused on Food. It will feature reviews of places to eat books, and the odd recipe. I also write about what it means to gather together around food.