Coogan’s Chicken & Beef Irish Stew Recipe

If you crave a heartwarming bowl of comfort that brings family and friends to the table, you’ll fall head over heels for Coogan’s Chicken & Beef Irish Stew. This dreamy, vibrant stew combines tender chunks of both filet mignon and juicy chicken, gently simmered with an aromatic mix of vegetables, a rich tomato-cream broth, and a warming sprinkle of caraway and thyme. Every spoonful is both rustic and elegant, making it a standout for quiet nights at home or a festive Sunday dinner. Once you taste this stew’s luscious layers and old-world coziness, you’ll want to return to this recipe time and time again.

Ingredients You’ll Need

Don’t be intimidated by the list: each of these ingredients is classic for a reason! The magic of Coogan’s Chicken & Beef Irish Stew lies in using just the right building blocks for deep, soulful flavor, melt-in-your-mouth texture, and that unmistakable Irish earthiness. Gather these essentials and you’re halfway to a perfect pot.

• Filet mignon (1 lb): Known for its tenderness, but feel free to swap in beef chuck roast or beef stew tips for a more rustic bite.
• Chicken breasts (1 lb): Adds a lighter, juicy contrast to the melt-in-your-mouth beef.
• Salt (1 tbsp): Don’t skip this—seasoning at every stage draws out maximum flavor.
• Black pepper (1 tbsp): Gives a mellow warmth that’s just right for stew.
• Olive oil (2 tbsp): Helps brown the meat and starts those gorgeous flavors.
• Large onion, diced: The backbone of the stew, bringing sweetness and depth.
• Celery (3 stalks), thinly sliced: Infuses a fresh, herbal crunch in every bite.
• Carrots (4 full-size), chopped: The subtle, earthy sweetness balances the richness.
• Petite Gold potatoes (1 lb), quartered: Creamy potatoes soak up all the savory juices.
• Butter (1 stick): Adds an irresistible silky richness to every spoonful.
• Tomato paste (10 oz): Concentrates the flavors, elevating the stew’s color and body.
• Flour (1/4 cup): Thickens the stew to that perfect, hearty consistency.
• Chicken broth (2 x 15 oz cans): Ensures a smooth, savory base (use low sodium if you prefer).
• Worcestershire sauce (3 dashes): Gives a tangy depth that ties everything together.
• Caraway seeds (1 tsp): The secret touch for a distinctively Irish flavor.
• Thyme (1 tsp), dried or fresh: Brightens and perfumes the stew beautifully.
• Parsley (1 tbsp), dried: Adds a mellow herbal note and a lovely green fleck.
• Heavy cream (1/2 cup): The finishing touch for creamy, velvety luxury.
• Sugar (2 tbsp): Balances the acidity of tomato for smooth, rounded flavor.
• Bay leaves (2), dried or fresh: Classic aromatics that lend slow-cooked charm.
• Salt and pepper, to taste: Essential for final seasoning before serving.

How to Make Coogan’s Chicken & Beef Irish Stew

Step 1: Prep and Sear the Meats

Start by cutting your chicken breasts and filet mignon into hearty, bite-sized pieces—think rustic stew, not delicate cubes. Season with a big pinch of salt and black pepper for maximum flavor. In your large Dutch oven, heat up the olive oil over medium heat. Once shimmering, brown the chicken and beef in batches so they get a golden crust (don’t crowd the pan or you’ll steam them!). Set the finished pieces aside on a plate. This step is the bedrock of the stew’s deep, meaty flavor—don’t rush it!

Step 2: Sauté the Aromatics

Returning to your Dutch oven, melt the butter over medium-low heat. Add the diced onions, chopped carrots, and sliced celery to the sizzling butter. If your butter is unsalted, toss in another pinch of salt for good measure. Sauté, stirring occasionally, for about five minutes until the onions turn translucent and the carrots and celery begin to soften—fragrant and bright, this is your flavor foundation.

Step 3: Boost with Tomato Paste

Spoon in the tomato paste, stirring it into the softened veggies for a couple of minutes. You’ll notice the tomato paste darken and stick a bit to the bottom, which is exactly what you want—it’s caramelizing to give richness and color. Let the kitchen fill with that toasty aroma as the base thickens and intensifies.

Step 4: Create the Roux and Build the Broth

Sprinkle the flour evenly over the tomato-veggie mixture. Grab your strong whisk and work it in until you see no white streaks; this roux will thicken your stew perfectly. Now, very slowly pour in the chicken broth, whisking constantly and scraping up any delicious browned bits from the bottom. Pour in the heavy cream and the dashes of Worcestershire sauce for a gentle tang and gorgeous creaminess—now your liquid gold is coming together.

Step 5: Add Potatoes, Return Meats, and Simmer

Toss in the quartered Petite Gold potatoes, the seared chicken and beef, and both bay leaves. Stir everything together as you bring the stew to a gentle boil, making sure it heats evenly. This is where the party really starts—the meats and veggies mingle while the flavors swirl together!

Step 6: Flavor Finish and Oven Braise

Sprinkle in the sugar, caraway seeds, thyme, and parsley, stirring gently so all the seasonings are well distributed. Taste, then add extra salt and pepper if needed. Return the stew to a boil, pop a lid on the Dutch oven, and transfer to your preheated oven at 350°F. Let it braise gently for one hour—enough time for all those flavors to meld and the meats to become meltingly tender.

Step 7: Final Touches and Serve

After an hour, remove the stew from the oven and fish out the bay leaves. Give everything a gentle stir, breathe in that incredible aroma, and get ready to ladle up hearty bowls of Coogan’s Chicken & Beef Irish Stew. It’s best enjoyed straight from the pot, especially with plenty of fresh-baked bread on the side!

How to Serve Coogan’s Chicken & Beef Irish Stew

Garnishes

When it comes to serving, a sprinkle of fresh parsley or chives over the top can’t be beat. If you want to add a crown of luxury, try a few drops of extra heavy cream or even a swirl of herbed Irish butter. Each garnish not only looks beautiful but boosts the savoriness and fragrance in every bowl.

Side Dishes

There’s nothing better than sopping up every last drop of Coogan’s Chicken & Beef Irish Stew with warm, crusty bread. Traditional Irish soda bread or a hearty baguette are perfect partners. For an extra-special meal, serve your stew alongside a crisp green salad tossed in a light vinaigrette, or some roasted root vegetables brushed with olive oil and herbs.

Creative Ways to Present

For a cozy gathering, ladle the stew into large mugs and let guests mingle as they eat. Turn it into a dramatic centerpiece by serving in rustic bowls set atop wooden boards with small bowls of garnishes around the table. Or, for a pub-style twist, serve inside a hollowed bread boule—an edible bowl that soaks up every ounce of that luscious stew!

Make Ahead and Storage

Storing Leftovers

Keep any remaining Coogan’s Chicken & Beef Irish Stew in an airtight container in the refrigerator, where it will stay deliciously fresh for up to three days. The flavors actually get even deeper and more sumptuous after a day!

Freezing

This stew is a freezer superstar. Portion cooled leftovers into tightly sealed freezer-safe containers. Label with the date, and you can freeze for up to three months. Defrost overnight in the fridge before reheating.

Reheating

Reheat either on the stovetop over low heat, stirring gently until hot, or in the microwave using a large, covered bowl. Add a splash of chicken broth or cream if the stew thickens a bit too much. Give it a final taste for seasoning and enjoy it just like new!

FAQs

Can I use a different cut of beef for Coogan’s Chicken & Beef Irish Stew?

Absolutely! While filet mignon gives a luxurious, tender bite, you can use beef chuck roast, stew beef tips, or even sirloin. Just remember to cut into chunky pieces and brown well for the best flavor.

Is it possible to use bone-in chicken instead of chicken breasts?

Yes, bone-in chicken thighs or legs will add even more richness. Be sure to remove the bones before serving, or cook the meat separately and add it in at the end for convenience.

Can I make Coogan’s Chicken & Beef Irish Stew in advance?

Definitely! This stew tastes even better after it has rested overnight in the fridge. The flavors deepen beautifully, so it’s a perfect make-ahead meal for easy entertaining or meal prep.

What can I substitute for heavy cream if I want a lighter stew?

You can swap the heavy cream for half-and-half, whole milk, or even omit it altogether for a more traditional, brothy Irish stew. The result will still be delicious, just a bit less creamy.

How do I prevent the potatoes from getting mushy?

Cut them into larger chunks and don’t overcook—keeping a close eye toward the last half-hour of oven time helps. Using gold or waxy potatoes also ensures they hold their shape beautifully in the stew.

Final Thoughts

There’s just something magical about sharing a big pot of Coogan’s Chicken & Beef Irish Stew, whether it’s a rainy Sunday or a bustling dinner party. The way these simple, wholesome ingredients come together is pure comfort and joy—so grab your Dutch oven and invite someone you love to the table tonight!

Print