Dutch Oven Irish Stew

Irish Stew goes great with Irish stout beer & Irish Soda Bread!

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  • 4 tbsp olive oil, divided
  • 3 lbs boneless lamb or beef chuck roast, cut into 1 inch cubes
  • 3 tbsp Big Green Egg Sweet & Smoky Seasoning
  • 2 medium onions, chopped
  • 3 stalks celery, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 2 tsp chopped fresh thyme
  • 1 tsp salt
  • ¾ tsp black pepper
  • 20 ounces Irish stout
  • 1 cup beef broth
  • 3 carrots, peeled and cut into 1 inch cubes
  • 4 turnips, peeled and cut into 1 inch cubes
  • 4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes
  • ¼ cup finely chopped fresh parsley
  • 4 sprigs thyme


Set EGG for direct cooking at 350°F/177°C.

Sprinkle seasoning evenly over the meat. Place Dutch Oven on the cooking grid and add 2 tbsp oil; heat until almost smoking. Cook beef about 10 minutes until browned on all sides. Remove the meat from the Dutch oven.

Add remaining 2 tbsp oil to the Dutch oven; add onions and celery and cook about 10 minutes or until softened and onions are translucent. Add flour, garlic, tomato paste, thyme, salt and pepper; cook and stir 1 minute.

Add Irish stout and return the meat to the mix. Stir in broth. Cover and cook 45 minutes. Stir in carrots, turnips and potatoes; cover and cook about 1 hour or until beef and vegetables are tender. Stir in parsley and thyme.

Serve with warm Irish Soda Bread.

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