Irish Pot Roast Stew

Make Irish Pot Roast Stew

Irish Pot Roast Stew

This Irish Pot Roast Stew takes a bit of time (several steps over two days) and it’s absolutely worth it. Your labor of love and a list of fresh ingredients will result in rich, beefy flavors and tender vegetables stewed together in a hearty base. It may be the best stew you’ve ever tasted!

Make Irish Pot Roast Stew
  • 4 pounds [url href=”” target=”_blank” title=”Certified Angus Beef brand”]Certified Angus Beef ® brand[/url] chuck roast[br][b]Day One Ingredients[/b]
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 (6-ounce) can tomato paste
  • 1 (12-ounce) bottle Guinness beer (or comparable stout)
  • 2 cups beef stock[br][b]Day Two Ingredients[/b]
  • 2 tablespoons butter
  • 2 onions, large dice
  • 2 carrots, large dice
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • 2 tablespoons caraway seeds
  • 1/2 head cabbage, cored and thinly slice
  • 1 (12-ounce) bottle Guinness beer
  • 2 large Idaho ® potatoes, peeled and cut in large dice
  • 1 1/2 cups apple butter (11-ounce jar)
  • 1/4 cup minced fresh flat-leaf Italian parsley
  1. Season roast on all sides with salt and pepper. Put oil in a large heavy-bottom pan on stovetop over medium-high heat.
  2. When oil is hot, just as it begins to smoke, add the chuck roast to the pan. Sear for 3-5 minutes on each side; remove from pan.
  3. Add onion, carrot, celery, thyme and bay leaves and sear for 1 minute. Add tomato paste and beer and bring to a boil, scraping brown bits from bottom and sides of pan. Transfer to a slow cooker, add roast and beef stock, cover and braise on low until roast is fork tender, about 5 hours.[br][b]Day Two Instructions[/b]
  4. Remove roast from gelatinous liquid. Cut roast into 3/4-inch cubes and set aside.
  5. Discard fat, bay leaves and thyme sprigs while reserving roasted vegetables and cooking liquid.
  6. In a blender puree roasted vegetables with liquid until smooth; set aside.
  7. In a large pot (at least 6 quart), add butter, onions, carrots, garlic, allspice, caraway and cabbage. Stir over medium heat for 3-5 minutes. Add beer and bring to a boil.
  8. Stir in potatoes, reserved vegetable puree, apple butter and beef.
  9. Return to a boil, reduce heat to low and simmer 30 minutes, until potatoes become soft.
  10. Serve in large bowls garnished with fresh parsley.


Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.