Irish Stew with Sturdiwheat Drop Biscuits!

St. Patrick’s Day Irish Stew with Sturdiwheat Drop Biscuits!

Nothing like a stew with tender beef and loaded with vegetables for an easy do ahead meal. Everything all in! This was one of our families favorite meals. Our dad loved to help in the kitchen and the food was always fit for a king. We always hoped for leftovers the next day but with a family of 7  that didn’t happen very often.







You won’t be disappointed…

Oh the luck of the Irish and all the rest of us too!



Irish Stew with Drop Biscuits


4 lbs. potatoes russets or reds, peeled & cut into 1/2 inch pieces
1  parsnip peeled & chopped into 1/2 inch pieces
4 stalks celery, chopped
4-5 carrots, peeled, cut into 1/2 inch pieces
2 cups corn (optional) we love this added
2 cups peas (optional)
1 medium yellow or white onion chopped
2 Tbsp extra-virgin olive oil
1 3/4 lbs beef meat, cut into 1 inch pieces
3 garlic cloves, minced
2 Tbsp salted butter
2 cups low sodium beef broth
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp water
½ tsp salt and ½ tsp pepper to taste


Place the chopped vegetables and optional corn into a soup kettle or large skillet. Rinse the meat and pat dry. Salt and pepper the beef.

In a large, heavy skillet, heat olive oil at medium heat. Add beef to the pan and brown on all sides, about 5 to 7 minutes. Add garlic and cook for one minute.  Salt and Pepper to taste. Remove the beef and add to the vegetable kettle.
Turn the skillet back up to medium heat and add butter until it’s melted. Add beef broth, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. Bring to a boil, allow to boil for at least two minutes. Then lower heat and allow to simmer for 10 minutes.  Salt and pepper as needed. To slightly thicken broth combine cornstarch and water and stir or shake in covered container. Add this to broth mixture and pour over meat and vegetables. Add bay leaves and bake in covered kettle in a preheated 350 degree oven for 1 hour or turn down to 300 degrees for 2-3 hours.
15 minutes before serving…turn oven up to 375 degrees
Prepare Sturdiwheat’s Drop Biscuit Mix as directed on package. Uncover stew and drop batter by spoonful on top of stew and return to the oven for 15 minutes or until biscuits are golden brown.
Optional: Baking Biscuits as directed and serve on the side.
OHHHHH such a delicious meal!