Tammy's Irish Stew

Tammy's Irish Stew

4
TIMEL 0

"This is not an American stew i.e. no liquid gravy with ingredients floating in it (like a soup) but a thick meat and vegetable stew with the meat being used to flavor, not as the main part of the dish. Serving: Serve with good crusty bread - can use ketchup on it, etc. (Some do but I don't - I prefer HP Sauce®.) Will taste even better if made 1 day in advance."

Ingredients

2 h 35 m {{adjustedServings}} servings 306 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Crumble the ground beef in a large, deep pot. Pour in 4 cups of water, and season with 1 teaspoon of salt. Cover and soak beef for about 20 minutes at room temperature. Add whole potatoes, carrots, parsnips, and onions. Stir in additional water, if needed, until potatoes are nearly submerged.
  2. Cover and bring to a boil slowly over medium-low heat. Reduce heat to low and simmer until the potatoes begin to fall apart, about 1 hour, adding water one cup at a time, as needed, to keep the potatoes moist. Stir the stew with a wooden spoon, breaking apart smaller potatoes to create a gravy-like consistency. Season with salt to taste. Cover, remove from heat, and allow stew to rest for 10 minutes before serving.
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Reviews

4
  1. 5 Ratings

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This is a new St. Patty's day favorite for us. I used ground lamb instead of beef, and substituted celery for parsnip. I also added fresh chopped parsley and fresh chopped rosemary. It was ...

This was a nice simple meal to make. However my husband didn't like it and he's mostly Irish. The consistency was off for him. I enjoyed it more, but will not be making it again. I had listened ...

Plain, but tasty, hearty and of great volume.