Planning your St Patrick’s day dinner? This classic Irish stew is so easy to make and full of traditional Irish flavours. Not only is it packed full of flavour, but you’ll also get your daily dose of CBD goodness.
What a ‘classic’ Irish stew entails is up for debate. Most people can agree that traditional Irish stew consists of mutton or lamb along with potatoes, onions, carrots and other vegetables. However, a lot of the time Irish stew is made with beef, accompanied by a hearty beer!
Regardless, Irish stew is a basic dish made with stew meat and an assortment of vegetables. We recommend you choose whatever you like best!
This stew is easy to make in a pot on the hob or slow cooker.
Prep time: 30 mins
Cook time: 2 hours
• Olive oil or butter – as required
• 3 large onion, diced
• 4 carrots, chopped
• 1 leek, chopped
• 3 sticks of celery, chopped
• Salt & pepper to taste or as required
• Few twigs of rosemary and thyme
• 5 cloves of garlic, minced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1.5-2lbs stew meat or beef pieces (lamb or mutton for authentic Irish stew)
• 200ml of Guinness (stout beer)
• 2lbs potatoes, quartered
• 1-2 pipettes Celtic Wind CBD oil of choice
• Fresh herbs for topping
1. Preheat a heavy bottom pot over medium high heat / turn on your slow cooker.
2. Add olive oil to a heavy bottom pot.
3. When your pot is heated, add the carrots, onions, celery, leek, and whatever other vegetables you are using to the pot.
4. Season with salt, pepper, thyme and rosemary.
5. Cook until all the vegetables are sautéed.
6. Add your garlic (don’t add this too soon or it will burn).
7. Add the beef broth and Worcestershire sauce to the pot. Keep the pot simmering while you brown the meat.
8. Season your stew meat generously with salt and pepper on both sides.
9. In a separate frying pan, add a small amount of olive oil to brown the seasoned stew meat. Ensure the flying pan is hot before adding any meat.
10. Add small amounts of meat to the hot pan – brown the meat for about 3 minutes on each side until golden brown. Season again with pepper (beef loves pepper!) *Make sure to add small amounts of meat as if you add too much at once, the meat will stew, and it won’t achieve that lovely golden-brown colour.
11. When the meat is browned, add the meat & oil directly into the pot of sautéed vegetables. The oil will contain all the flavour of the meat.
12. Repeat until all your meat pieces are browned and added to the pot.
13. Clean out the frying pan used to brown the meat with 200ml of Guinness, add this to the pot of vegetables.
14. When your meat is added, continue to cook the stew for at least an hour. This allows all the flavours to combine.
15. Add the uncooked potatoes and cook out for another hour until tender. The meat should be very tender at this stage.
16. To finish, season to taste.
17. To serve, squeeze in a full pipette of Celtic Wind CBD oil over your cooled down stew, and sprinkle with some fresh herbs of your choice.
Store this Irish stew in an airtight container in the refrigerator. It should keep for up to 5 days in the fridge.
We love to see your creations, don't forget to use #CookwithCelticWind on social!
Learn more about cooking with CBD oil by downloading our helpful guide ‘A Beginner’s Guide to Cooking with CBD’.