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Coogan’s Chicken & Beef Irish Stew

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Coogan’s Chicken & Beef Irish Stew is a unique and hearty take on traditional Irish stew, featuring tender beef and juicy chicken simmered in a rich, savory broth with potatoes, carrots, onions, and herbs. This comforting dish is perfect for St. Patrick’s Day, chilly nights, or a family meal. Slow-cooked for maximum flavor, this double-meat stew is sure to become a favorite!

Ingredients

For the Meat:

  • 1 lb boneless beef chuck or stew meat, cubed
  • 1 lb boneless chicken thighs, cut into chunks
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the Vegetables & Broth:

  • 1 onion, diced
  • 3 carrots, sliced
  • 3 potatoes, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper, to taste
  • 1 tbsp flour (for thickening, optional)
  • Fresh parsley, for garnish

Instructions

  • Sear the Meat – Heat olive oil in a large pot over medium-high heat. Season beef and chicken with salt and pepper.

    • Sear the beef first until browned, then remove and set aside.
    • Sear the chicken in the same pot, then set aside with the beef.

  • Sauté the Vegetables – In the same pot, add onions, carrots, celery, and garlic. Cook until softened.

  • Deglaze the Pot – Stir in tomato paste and Worcestershire sauce, scraping up any browned bits from the bottom.

  • Add Broth and Seasonings – Pour in beef broth and chicken broth. Add bay leaves, thyme, rosemary, salt, and pepper.

  • Simmer the Stew – Return beef to the pot and let simmer for 45 minutes. Then, add the chicken and potatoes, and continue cooking for another 30 minutes, or until everything is tender.

  • Thicken the Stew (Optional) – If a thicker consistency is desired, mix 1 tbsp flour with water and stir it into the stew. Let simmer for a few more minutes.

  • Garnish and Serve – Remove bay leaves, sprinkle with fresh parsley, and serve warm with Irish soda bread or mashed potatoes.

Notes

 

  • To make a creamy version, stir in ½ cup of heavy cream at the end.
  • For a gluten-free stew, use cornstarch instead of flour to thicken.
  • Slow Cooker Method – Brown the meat first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

Find it online: https://thefamilycooking.com/coogans-chicken-beef-irish-stew/