Irish Beef Stew with Stuffed Potatoes

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Happy St. Patrick’s Day!  What helps the green beer go down?  How about crispy potatoes piled high with tender beef stew.  Sounds pretty yummy to me.  This St. Patty’s Day, I decided to combine my two favorite Irish dishes into one awesome meal.  I’m fusing together beef stew with potatoes skins.  Trust me, you have to make this recipe!

Ingredients: Irish Beef Stew with Stuffed Potatoes

  • 1 box of low-sodium beef stock
  • 2 large russet potatoes
  • 1 pound beef chuck, cut into 1 inch cubes
  • 2 carrots, sliced into 1 inch disks
  • 2 celery ribs, sliced into 1 inch pieces
  • 2 large shallots, diced
  • 2 tbsp cilantro
  • olive oil
  • 1/2 cup sour cream
  • salt & pepper


Preheat the oven to 400 degrees.  Fork your potatoes ( Use a fork to place small holes throughout the potato. This helps create steam pockets to allow the cook all the away through).  Place potatoes baking sheet and cook for about 45 minutes in the oven. 

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.  This enhances the stock, giving it a deep flavor. 

Remove beef from the fridge at least 15 minutes prior to use.  Add olive oil to a large skillet over medium high.  Pat the beef dry with paper towels and season with salt and pepper.  Once the oil comes up to a high heat, add in beef.  Sear beef on all sides to a deep golden brown – about 10 minutes.  Remove the meat to a plate.  Add in your carrots and shallots to the pan.  Add a couple tablespoons of your beef stock to the veggies to deglaze the pan.  Use a wooden spoon to scrape up the brown bits from bottom.  Add a large soup pot to your stove top over medium heat.  Add in your celery and beef stock.  Once your veggies have a bit of color, add them with your beef and cilantro.  Allow to come to a light simmer and cover.  Cook at a light simmer for an additional 1 1/2 to 2 hours, until the beef becomes very tender and most of the liquid has cooked out. 

Remove your potatoes from the oven.  When cool enough to handle, cut them in half (lengthwise).  Using a spoon, remove the potato flesh.  Try to reserve some, leaving 1/2-inch thick rim around the edges.  Drizzle inside and outside of the potato with olive oil.  Season with salt and papper, then place them back on the baking sheet, cut side down.  Bake until the cut side is golden brown and skin is crispy- about 20 minutes. 

Place the reserved potato flesh into a bowl.  Add sour cream, a good drizzle of olive oil and sale and pepper.  Mash together with a masher until smooth. 

Ladle the stew into the potato bowls.  Garnish with a top with a spoon of mashed potatoes.  OMG that’s good!

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