This Irish Stew is just 172 calories per cup, and I have given you the option to make it with beef. Irish stew is traditionally made with lamb or mutton (sheep) but in the United States it is difficult to find lamb or mutton. And if you can find it, it’s often very expensive. So I gave you the option to use beef, and oh the hate mail I will get for this. But I would rather everyone be able to make this, and not just those in places that have it, or the financial ability to pay for the traditional meats.
Ingredients You’ll Need
- 1 pound lamb, mutton, or lean beef stew meat
- 2 teaspoons paprika
- 3 garlic cloves
- 1 onion
- 1 pound potatoes
- 4 carrots
- 4 celery stalks
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary
- 4 sage leaves
- 1 cup Guinness Beer (or more beef broth)
Low Calorie Irish Stew
Healthy Irish Stew Meal Prep and Storage
Meal Prep – Cook the stew and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Frozen Stew – Be sure any container is only filled 2/3 full as the stew will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Stew – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted stew for 5-10 minutes over medium-low heat.
Low Calorie Irish Stew Recipe
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Low Calorie Irish Stew
Equipment
- Instant Pot
Ingredients
- 1 pound lamb, mutton, or lean beef stew meat cut into 1-inch cubes
- 2 teaspoons paprika
- 3 garlic cloves chopped
- 1 onion chopped
- 1 pound potatoes cut into 1-inch cubes
- 4 carrots peeled and cup in 1-inch slices
- 4 celery stalks cut into 1-inch slices
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 4 sage leaves minced
- 1 cup Guinness Beer or more beef broth
Instructions
Stovetop Instructions:
- In a large pot heat the oil over medium-high heat.
- In a bowl toss the meat in the flour and paprika, then add to the pot in small batches. And brown on all sides, moving the meat to a plate after browning.
- Once all of the meat is browned, add back to the pot with the garlic, onion, potatoes, carrots, and celery.
- Add 1 cup of broth and cook on medium-high heat scraping all of the browned bits off the bottom of the pan.
- Add the remaining broth, tomato paste, rosemary, sage and beer to the pot. Cover and cook for 2-3 hours on low heat.
- Uncover for the last 30 minutes of cooking to help thicken the sauce.
Instant Pot Instructions:
- Add all of the ingredients into the Instant pot.
- Cover and cook on high pressure for 30 minutes.
- Do a natural release for 10 minutes, then manually release pressure.
- If you like a thicker sauce, sauté uncovered on medium heat for 10 minutes.
Slow Cooker Instructions:
- In a skillet (or your slow cooker if it has a sauté setting) heat the oil over medium-high heat.
- In a bowl toss the meat in the flour and paprika, then add to the skillet in small batches. And brown on all sides, moving the meat to the slow cooker as you work.
- Once all of the meat is browned and in the slow cooker, add in the garlic, onion, potatoes, carrots, and celery.
- Add 1 cup of broth to the skillet and cook on medium-high heat scraping all of the browned bits off the bottom of the pan. Add the cooked broth, the remaining broth, tomato paste, rosemary, sage and beer to the slow cooker.
- Cover and cook on high for 3 hours, or on low for 6-9 hours.
- Uncover the slow cooker for the last hour of cooking to help thicken the sauce.
Nutrition
Nutrition and Calories in Irish Stew
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This was so good! I used beef, I could not find the other meats. And the beer added such a great flavor, thank you Audrey