A rich, smoky Irish stew where every ingredient is seared, smoked, and slow-cooked for the ultimate depth of flavor.

Ingredients:

  • 2 lbs beef, lamb, or venison, cubed
  • 3 tbsp O’Ravey’s Pot o’ Magic Irish Stew Blend
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced**
  • 3 large potatoes, cubed**
  • 2 cups beef or lamb broth
  • 1 bottle Guinness or dark stout
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 bay leaves
  • ½ cup pearl barley (optional, for thickening)
  • Chopped parsley, for garnish

Instructions:

  1. Preheat your smoker to 250°F using oak or hickory for a deep smoky profile.
  2. Sear the meat in a cast-iron skillet on the smoker (or stovetop) with olive oil until browned on all sides. Remove and set aside.
  3. Sauté the onions, garlic, carrots, and potatoes in the same skillet until lightly caramelized.
  4. Deglaze the pan with Guinness, scraping up the browned bits. Let it simmer for 2-3 minutes to cook off the alcohol and intensify the flavor.
  5. Transfer everything (meat, veggies, deglazed liquid, broth, Worcestershire, tomato paste, bay leaves, and barley) into a Dutch oven or foil pan.
  6. Smoke uncovered for 1.5 to 2 hours, stirring occasionally, to let everything soak up the smoky goodness.
  7. Cover and cook for another 3-4 hours until the meat is fall-apart tender and the flavors have melded beautifully.
  8. Remove bay leaves, garnish with parsley, and serve hot.