Irish Cream Stew

Irish Cream Stew

Irish Cream Stew

By: Linda Bonwill - World Class Cooking


There is nothing better than a big bowl of hearty stew. This stew is the "mam" (Mother) of stews. You know it will be good because it is slow-cooked on the stovetop in a deep, rich gravy. In a combo of deep flavors, cubes of lamb or beef are cooked as tender as can be, making this stew "best of the best."

The Irish are known for their great-tasting stew, and we aren't talking Blarney. The dark robust flavors come from four pints of the black stuff, coffee. The meat is marinated and then slowly cooked in Irish creme coffee along with veggies, herbs, and spices. A splash of Guinness beer was also added to make this an authentic Irish Stew. You can plan on making this meal soon. Your family will be as happy as Larry.

Featured in World Class Cooking cookbook available at

Featured ingredient:Irish Cream Coffee 10 oz. Bag Ground


  • 8 cups Irish cream coffee, brewed
  • 3 lbs lamb or beef, cubed (seasoned with salt)
  • 1 cup celery, chopped
  • 1 cup sweet onion, chopped
  • 4 cloves garlic, chopped
  • 2 TBSP ginger, minced
  • 1/2 cup mustard (I used Door County Mustard)
  • 1/4 cup Guinness beer (drink the remaining beer)
  • 3/4 cup brown sugar
  • 3 TBSP tomato paste
  • 4 TBSP beef bouillion, paste
  • 1 TBSP cider vinegar
  • 2 bay leaves
  • 6 sprigs thyme
  • 2 cups potatoes, peeled and cubed
  • 1 cup carrots, peeled and sliced 1/2 inch pieces
  • 1 cup parsnips, peeled and sliced 1/2 inch pieces


  1. Brew a pot of Irish Cream coffee. Reserve 8 cups in a saucepan and let it cool. Drink the remaining coffee in the pot. Add the seasoned meat, celery, onions, garlic, and ginger to the coffee.
  2. Whisk together the mustard, beer, sugar, tomato paste, bouillion, and vinegar in a medium bowl. Add the mixture to the coffee, using a spatula to get all the flavor. Mix well.
  3. Bring the pot to a boil, and reduce the temperature to a simmer. Cover and simmer for approx. 1 1/2 hours, stirring every 15-20 mins, so the bottom of the pot does not stick.
  4. Remove the sprigs of thyme and the bay leaves. Stir in the potatoes, carrots, and parsnips. Cook for 20-30 mins or until soft. Taste and season with salt and pepper, if needed.

NOTE: To make the stew thicker, add additional tomato paste. To make it thinner, add additional broth or water.