St. Pat's Beef Stew

The hard-working Irish have been an important part of New Orleans since the mid-1800s when they flocked to the port city fleeing the Irish Potato Famine. The Irish immigrants populated a working-class neighborhood alongside the Mississippi River that consequently became known as the Irish Channel. On St. Patrick’s Day, their descendants celebrate in true New Orleans fashion with a Mardi Gras–style parade. Float riders toss cabbages, carrots, onions, and potatoes to the crowds who take their booty home to cook up traditional stews like this one. CCFM vendors sell huge fresh cabbages along with other cruciferous veggies all winter long. Here, Chef Matt Murphy (a REAL Irishman!) shares his secret recipe for traditional Irish stew.


  • 1/4 cup vegetable oil
  • 2 pounds stewing beef, diced
  • salt and pepper
  • 1/4 cup flour
  • 1 gallon beef stock
  • 2 medium carrots, peeled and cut into half-moons
  • 2 small leeks, diced
  • 2 medium onions, sliced
  • 1/2 head celery, diced
  • 2 bay leaves
  • 1 large sprig thyme
  • 1 small sprig rosemary
  • 4 potatoes, peeled and cut into large dice
  • chopped fresh parsley (for garnish)


Heat oil in a heavy pot over high heat. Season beef with salt and pepper, then dust with flour. Brown beef in hot oil. When beef is browned, add stock, carrots, leeks, onions, celery, bay leaves, thyme, and rosemary; mix well. Bring to a boil, then reduce heat and simmer for 1 to 2 hours. After about an hour of cooking, add potatoes.

To serve, remove bay leaves, thyme, and rosemary. Add salt and pepper if needed to adjust seasoning. Garnish with parsley. The next day, the stew tastes even better!

Serves 8

Recipe compliments of Chef Matt Murphy, French Quarter Bar

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