Campfire Irish Stew

I give making stew over the campfire a try.

Here’s where I got the recipe:

1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

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Jay Dighsx

  • Everything is there but the process needs refining. The meat should have gone in a bowl mixed with a tablespoon of flower and seasoned with salt and pepper. Then that should be browned but not all dumped in at same time. Each bit needs space. Let them caramelise and care for each bit. Then take them out and cook the onions in the same oil till translucent. The pan needs to be deglazed to lift all of the juicy bits from it and you can use red wine or stock and I'd add herbs and paste here. Then veggies and blah blah. The flour added at the beginning and in the next early stage will thicken it and make it into a stew.

  • You should try it with a pinot noir, or preferrably a cabernet sauvignon. Then you'd get a nice deep chocolatey flavour to the stew. Merlot is too fruity for that sort of cooking usually.

  • Born and bred in Ireland and I would recommend you try a Coddle. Coddle is a stew made with Irish pork sausage and salted bacon (rashers) onions, spuds and carrots. You would love it. It varies from region to region (different moms different equal variety). Peppery loveliness. Mmmmmmm.

  • Get that meat a bit more caramelized at first. That will add another layer of flavor, in addition to giving you that classic "stew" color. Looks good. Most Garlic I've ever seen used in a "stew". How can you go wrong! Should be delish.

  • Mix 2 tablespoons of cornstarch with 1/4 cup water. Set aside. Remove 2 cups of liquid from that stew. Mix the cornstarch mixure with the 2 cups of the hot liquid. Then add it back to the stew. Turns that stew into a thick man style meal 😉

  • looks yummy but where are the onions?
    Always remember… play with your food and remember cooking is not rocket surgery.
    Next time try this Brown the meat and take it back out onto a clean plate then brown some onions. Add a tablespoon or two of flour to the onions and stir until any flour you see is the color of peanut butter This is called a Roux (sounds like Roo or Ew) and is a great and tasty thickener. Roux is just flour and oil but you are just using the fat left from cooking the onions.

  • I want to try roasting something over the fire next. But gotta find a good recipe and figure out how to make a rotating spit for it. I'm really not a big meat eater but every now and then it really hits the spot.

  • It'd cook up great in a crockpot if ya got one. Brown the meat up and then just dump everything else in. Let it cook for 6-8 hours and you'd be golden.

  • Yeah it's kinda an affront to all things Irish in some ways. But here anything you put guinness in becomes Irish. When I was in Germany I'd always laugh at how many "American" things they had that were so not American. Either way thou, strew tasted good, you should give it a go. Might start a new trend of neuvo-Irish-Americanized Stew hahaha

  • Us Irish are proprietorial about stews! Your version looked really nice though. Normally mutton or lamb would be used together with onions and celery, spuds and carrots. Personally I'd have the Guiness with the stew rather than in it. And wine? Holy sweet sufferin' Jaysus! It's far from the fruit of the vine we were raised. LoL.

  • looks great! if i can suggest, you could thicken a bit with a 'roux' too, t' basically cooked flower (the cooking remove the raw flowery taste but looks damn good anyway!