Recipe of the Week: Scotch Irish Stew


  • 2 pounds extra-lean stew meat, cut into bite-sized pieces
  • 2 small pieces bacon, finely chopped
  • 8 small brown cooking onions, peeled and cut in half (leave in halves, not separated)
  • 8 to 12 small white and/or red potatoes
  • 2 large carrots, thinly sliced
  • 1 large parsnip, thinly sliced
  • 2 big packages mushrooms, sliced (try assorted mushrooms for interest)
  • 1 12-ounce bottle Guinness Stout
  • As much non-fat beef broth as necessary to fill a crock pot
  • Black pepper, to taste


  1. Brown the stew meat and bacon in a frying pan, using PAM if possible.
  2. Put in the bottom of a crock pot. Add three or four grinds of black pepper. Layer in the veggies. Add the Guinness first, and then the beef broth.
  3. Set on high and cook for 4 or 5 hours. Then turn on low until serving time.
  4. Serve with good, fresh bread. To be authentic, serve with a good brown bread, but this also goes well with sourdough, olive oil/rosemary, marble rye, or pumpernickel bread.

As a variation, try serving with rice or noodles.

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