Coogan’s Chicken & Beef Irish Stew … the tastiest of all stews!

I am so stuffed full of this hearty and savory Coogan’s Chicken & Beef Irish Stew. The struggle is real as I write this.

When I was a kid, I lived for the nights my mom would serve Dinty Moore Beef Stew straight from the can to the stovetop and serve it with a slice of white bread and butter! Sound delicious? Well, if you’ve tried it, then you most likely share my admiration and nostalgia for this dinner in a can. Corey created his own scratch version for me … and the taste was beyond what I imagined! It’s so hearty, delicious, and truly warmed my soul. It is the perfect comfort food recipe and I think you will love how easy it is to prepare and serve.

Let’s dig into this recipe, shall we?

_{THIS POST MAY CONTAIN AFFILIATE SALES LINKS. These do not cost you anything additional but do assist us in running this site. If you have any questions, please see our AFFILIATE DISCLOSURE POLICY for more information. Also – as an Amazon Associate, we earn from qualifying purchases.}

What do you need to make Coogan’s Chicken & Beef Irish Stew?

If you want to get fancy for dinner, then use filet mignon (it is divine!) but if not then I’ve added some delicious alternatives for you in the grocery list below.

For the Coogan’s Chicken & Beef Irish Stew recipe, you will need:

• Filet mignon – 1 pound (Costco has the most scrumptious filets at a great price). Alternative options include: beef tenderloin, chuck roast, or stew beef tips are all excellent options!
• Chicken breast – 1 pound
• Salt – 1 tablespoon
• Black pepper – 1 tablespoon
• Olive oil – 2 tablespoons
• Onion – 1 large onion, diced
• Celery – 3 stalks, thinly sliced
• Carrots – 4 full-size carrots, chopped
• Butter – 1 stick
• Tomato paste – 1 10-ounce can
• Flour – 1/4 cup
• Chicken broth – 2 15-ounce cans
• Worcestershire sauce – 3 dashes
• Caraway seeds – 1 teaspoon
• Thyme – 1 teaspoon, dried or fresh
• Parsley – 1 tablespoon, dried
• Sugar – 2 tablespoons
• Baby Gold potatoes – 1 pound, quartered
• Bay leaves, 2 dried or fresh
• Heavy cream – 1/2 cup
• Sugar – 2 tablespoons
• Bay leaves – 2 dried or fresh
• Salt and pepper, to your preferred taste

How to make Coogan’s Chicken & Beef Irish Stew:

Instructions:

1. Heat your oven to 350 degrees F.
2. Cut the chicken breasts and steak into bite-sized morsels. Sprinkle salt and pepper to your preferred taste.
3. In a large Dutch oven pot, heat olive oil over medium heat. Add the chicken and beef pieces to the olive oil to brown on all sides. Remove from the pot and set to the side on a separate plate.
4. Using the same Dutch oven, begin to melt the butter. While the butter is melting, add the onions, carrots, and celery to the pot, If using unsalted butter, add a pinch of salt. Saute the vegetables for about 5 minutes or until the vegetables have softened.
5. Stir tomato paste into veggies for about 1 to 2 minutes.
6. Whisk flour into the tomato paste and veggies until well combined.
7. Slowly pour in the chicken broth while deglazing the bottom of the pot with a strong whisk. Add heavy cream and Worcestershire sauce.
8. Add in potatoes, beef, chicken, and bay leaves. Heat the stew to a boil, stirring occasionally.
9. Sprinkle and stir in the sugar, caraway seeds, thyme, and parsley to the liquid.
10. Bring the stew back to a boil and season to taste with salt and pepper. *Always taste test* Cover with a lid and place in preheated oven for 1 hour.
11. Remove bay leaves from the stew prior to serving. Best served with warm, fresh-baked bread!

What can you serve with this tasty stew?

For me, it’s basically impossible to eat any type of stew without a warm loaf of bread or a basket of breadsticks to sop up the sauce. Honestly, I could eat bread for every meal if my rear would allow it. However, a philosophy I firmly stand by is that if you’re going to eat bread, then it should always be fresh and made from scratch. Lucky for me, I can adhere to my high philosophical standards thanks to Corey being the ultimate bread baker! He can bake the most delectable and mouth-watering scratch bread and biscuits.

Here’s my favorite breadstick recipe: Garlic Rosemary Breadsticks

Can I refrigerate Coogan’s Chicken & Beef Irish Stew?

Yes, be sure to refrigerate your leftovers promptly or within two hours of cooking. It should last about 3 days in the refrigerator if you store it properly.

Can I freeze Coogan’s Chicken & Beef Irish Stew and serve another day?

Yes, you should totally double this recipe and put half in the freezer for another day! But remove the half for freezing when it is partially cooked. Once you reheat it months later it will cook properly the rest of the way.

Freeze in covered airtight containers or freezer bags for heavy-duty foods. If properly stored, Coogan’s Chicken & Beef Irish Stew should maintain its quality for about 3 months.

Thaw out your stew in the refrigerator overnight prior to cooking. Then reheat on the stove, microwave, or oven in a suitable baking dish or pot. Using the microwave to reheat may cause your meat and veggies to burst apart. If you thaw it in a microwave or cold water then you should eat it immediately.

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!