Jump to recipe A fun twist on the Irish Stew, this Great Northern Irish Stew uses beans and baby vegetables to create a truly hearty, delicious, gourmet stew recipe!
Just in time for St. Patrick’s Day, I wanted to share a couple of recipes I’ve created recently for Randall Beans. This first one is this awesome dish I call the Great Northern Irish Stew – because it is an awesome twist on the traditional Irish Stew using great northern beans. Any white beans can be used for this recipe – such as cannellini – and beans go so perfectly with the rest of the hearty ingredients – potatoes, carrots, beef, onions… and of course – Guinness!
In addition to adding beans, I wanted to make this stew a little more fun by using miniature versions of the main vegetable ingredients: I used whole baby carrots, tiny boiler onions, and tri-color young potatoes – all these ingredients make this Great Northern Irish Stew very lively and a bit gourmet, if you will. And as an added bonus – using tiny ingredients cuts down on the chopping!
If you are having a hard time finding tiny boiler onions or young potatoes, feel free to use the substitutions in the recipe below – the stew will still come out very tender, delicious, and hearty thanks to all the fresh herbs and the wonderful addition of beans.
- 1 lb cubed beef
- 2 Tbsp. vegetable oil
- Salt & pepper to taste
- 12 oz Irish stout such as Guinness [substitute: 1.5 cups beef broth]
- 2 cups beef broth
- 2 cups water
- 1 lb potatoes cubed [tri-color young potatoes are lovely!]
- 2 cups baby carrots
- 1 14- oz can great northern beans drained and rinsed
- 4 oz small boiler onions about 8, quartered [substitute: 1 large onion, diced]
- 2 garlic cloves minced
- 2- inch spring fresh rosemary
- 2 springs fresh thyme
- Garnish: 2 Tbsp. parsley leaves chopped
Heat 2 tablespoons olive oil in a large stew pot over high heat. Add the cubed beef and cook on high for about 3 minutes, or until the beef is browned on one side. Season generously with salt and pepper. Turn the meat and brown on the other side for about 3 minutes.
Add the next 9 ingredients (Irish stout through fresh thyme) and bring the stew to a boil. Lower the heat, cover, and allow to simmer for 35-40 minutes, or until the stew has thickened, the vegetables are fully cooked, and the beef is tender. Remove from heat and garnish with fresh parsley leaves. Remove the cooked thyme and rosemary before serving.