Traditional Irish Stew is made with white potatoes and mutton or lamb. This version uses turnips and beef and is sure to be a winner at your next St. Patrick’s Day party!
St. Patrick’s Day is one of my favorite holidays, especially in Chicago! For me, it marks the moment when I know we’ve made it through winter. Even though we still have quite a few cold days on the horizon (and sometimes even a bit more snow!), spring is just around the corner and warmer days are ahead of us.
Since white potatoes are a no-no on the Paleo diet, I toyed with the idea of making mashed sweet potatoes to go with this stew. I opted for turnips because I wanted the “look” of mashed potatoes, but if you think mashed turnips and turnips in the stew will be turnip overload, you could sub parsnips for turnips in the stew.
Traditional Irish stew uses mutton or lamb. I’m not a huge fan of lamb so I used stew meat. My grocery store sells stew meat cubed and packaged. If your grocer does not have stew meat, you can use pot roast or chuck roast and cube the beef yourself.
Happy St. Patrick’s Day!
- 2 lbs. stew beef
- 2 turnips, cubed
- 4 carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bag frozen peas
- 6 - 8 cups beef broth (use 6 cups for a thicker stew, use 8 cups for a thinner soup-like consistency)
- 1 tablespoon ghee (or fat of choice for browning the beef)
- 2 large turnips, cubed
- 1 tablespoon ghee
- onion powder
- garlic powder
- salt and pepper
- Season your beef with salt and pepper. In a heavy bottom pot over medium-high heat, melt ghee and brown the meat. Note: You'll have to do this in batches. Do not overcrowd your pot or you will end up steaming the beef instead of browning it.
- Once the beef is browned, remove it from the pot and place it on a separate plate or bowl.
- Add the onions to the pot, stir and cook until they are translucent (about 5 minutes). If your meat was lean, you may have to add a little more ghee for this step.
- Add the garlic and cook for about 2 minutes.
- Add the beef broth and stir, scraping any brown bits off the bottom of the pan.
- Add meat and any juices that have accumulated on the plate back to the pot and bring to a boil.
- Add the carrots, turnips, and peas. Reduce heat, cover, and simmer for 30 minutes.
- Bring a pot of water to a boil.
- Add turnips and cook until they soften. This should take about 15 minutes, but will depend on the size of your turnip cubes.
- Drain and return the turnips to the hot pot.
- Add ghee and mash the turnips using a potato masher.
- Season to your liking with garlic powder, onion powder, salt, and pepper.