Coogan's Chicken & Beef Irish Stew
Add to CollectionWhen 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 and the taste was beyond what I imagined! It's so hearty, delicious, and warmed my soul. It is the perfect comfort food recipe for the fall or winter season and I think you will love how easy it is to prepare and make.
Equipment
- Large Dutch Oven
- Strong Whisk
- Spatula
Ingredients
- 1 lb filet mignon * or use beef tenderloin, beef chuck roast, or stew beef tips
- 1 lb chicken breasts
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 1 large onion , diced
- 3 stalks celery , thinly sliced
- 4 full size carrots , chopped
- 1 lb Petite Gold potatoes , quartered
- 1 stick butter
- 1 10-oz tomato paste
- ¼ cup flour
- 2 15-oz chicken broth
- 3 dashes Worcestershire sauce
- 1 tsp caraway seeds
- 1 tsp thyme , dried or fresh
- 1 tbsp parsley , dried
- ½ cup heavy cream
- 2 tbsp sugar
- 2 bay leaves , dried or fresh
- salt and pepper , to taste
Instructions
- Heat oven to 350°F.
- Cut chicken breasts and filet mignon into bite-sized pieces. Salt and pepper to preferred taste. 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 pot and set aside on a separate plate.
- 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.
- Stir tomato paste into veggies for about 1 to 2 minutes.
- Whisk flour into the tomato paste and veggies until well combined.
- Slowly pour in the chicken broth while deglazing the bottom of the pot with a strong whisk. Add heavy cream and Worcestershire sauce.
- Add in potatoes, beef, chicken, and bay leaves. Heat the stew to a boil, stirring occasionally.
- Sprinkle and stir in the sugar, caraway seeds, thyme, and parsley to the liquid.
- Bring the stew back to a boil and season to taste with salt and pepper. Cover with a lid and place in preheated oven for 1 hour.
- Remove bay leaves from the stew prior to serving. Best served with warm, fresh-baked bread!
Notes
Did you try this recipe?Snap a few pics and mention @shaylahcoogan or tag us by using #cooganskitchen!
Tried this recipe?Let us know how it was!