Who doesn’t love a good, hot stew on a blustery cold day? I can’t think of anyone who wouldn’t be thrilled to find a meal like this waiting for them when they got home from a hard day’s work. If those people also happened to be working all day on a cattle drive I’ll bet they’d be in absolute heaven to find a bubbling pot of cowboy Irish stew waiting for them at the chuck wagon.
This is one of several dishes I’m going to be cooking up for National Irish American Heritage Month, not only because I happen to be a very proud Irish/Native American, but because Irish food is absolutely fabulous and should be experienced.
This dish is taken from a Texas cookbook, but that doesn’t surprise me. There is a lot of Irish influence in Texas’ history. When you’ve got a lot of Irish people hanging around they’re going to want meals that reminded them of the old country. What there wasn’t a lot of, especially after the Texas range wars, was mutton, so they made their version with beef instead.
I’m glad they did. While I adore a traditional Irish stew made with lamb, the beef version is just as good. (And in the case of beef, I’m not adverse to carrots, which should never be used in a lamb version… Though parsnips might be acceptable.)
So if you and your family are in the mood for a hearty, filling stew that will warm you through and through on a chill spring evening, I beg you to give this cowboy Irish stew a try. You won’t regret it.
What’s your favorite stew? Is it regional or an old family recipe? Is it meaty and rich or a great seafood chowder? Perhaps it’s meatless and something you’d like to share. In any event, let us know in the comments, we’d love to hear about it. Tender, melt in-your-mouth chunks of beef, with loads of potatoes, carrots and mushrooms. Cowboy Irish Stew is sure to be a Family Favorite. Adapted from a recipe in The Texas Cowboy Cookbook: A History in Recipes and Photos by Robb Walsh
Cowboy Irish Stew
What I would have done differently had I thought of it at the time:
Tender, melt in-your-mouth chunks of beef, with loads of potatoes, carrots and mushrooms. Cowboy Irish Stew is sure to be a Family Favorite.
Adapted from a recipe in The Texas Cowboy Cookbook: A History in Recipes and Photos by Robb Walsh
the original recipe came out pretty bland on our scale, so I added a lot more salt, pepper and then the liquid smoke and Worcestershire, which turned it from underwhelming to amazing. this is not to play down the original recipe. I’ll have to make it again to see if I interpreted something wrong or if I missed a step somewhere. In any event, our changes are listed in the recipe above, so enjoy!
Links to other recipes like this:
- Cowboy Beef Stew, from Bluebonnets and Brownies
- Irish Beef Stew, from the lovely Elise at Simply Recipes
- Irish Beef Stew, from Andrea’s Recipes
love a good piece of bread to sop up all of the juices in delicious stews like this one Jerry. I have been cooking Irish all week and did not know it was Irish American Month. Being Irish is a thing to celebrate!
Oh the bread is a must! I can’t bare to leave anything in the bottom of the bowl. That being said, it has to be good bread, too
Oh I bet the kitchen smells heavenly while this is simmering on the stove!
It perfumed the house for sure. One of my favorite aromas is of a long-cooked stew