Irish Stew Stuffed Rolls Recipe

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These Irish Stew Stuffed Rolls take that comforting pot of beef and veggies and roll it up into personal-sized, stromboli-ish sammiches. Then we serve it up with a side of horseradish dipping sauce to bring a little bit of that steakhouse flair.

PREP TIME

30 mins

COOK TIME

4 hrs 45 mins

SERVINGS

6

Ingredients

Irish Stew

  • ~2 lbs beef chuck roast
  • Salt
  • Pepper
  • Garlic powder
  • 1/2 stick butter
  • 2 onions, diced
  • 3 carrots, diced
  • 1-2 parsnips, diced
  • 2 celery stalks, diced
  • 1/2 lb bacon, diced
  • 1 head garlic, minced
  • 1 cup thyme, loosely packed
  • 3 Tbsp flour
  • 2 cups beef broth
  • 1 can Guinness
  • 3 Tbsp tomato paste
  • 2 bay leaves

 

Irish Stew Jus

  • 1 cup braising liquid
  • 1/2 Tbsp cornstarch*
  • 1/2 Tbsp water*

 

Irish Stew Stuffed Rolls

  • 1 ball pizza dough, divided into sixths
  • Stew meat
  • Stew veggies
  • Stew jus
  • 1 egg, beaten

 

Horseradish Dipping Sauce

  • 3/4 cup sour cream
  • 2 Tbsp prepared horseradish, drained
  • 2 Tbsp mayo
  • 1 Tbsp jus
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper

An Irish Stew Stuffed Roll cut in half and shown to the camera

COOKING INSTRUCTIONS:
Irish Stew Stuffed Rolls

Irish Stew

  1. Preheat oven to 325º
  2. Cut roast into 4 equal pieces. Season generously with salt, pepper, and garlic powder. Heat butter in pan over medium-high heat. Sear beef on all sides (~2 minutes per broad side and ~1 per edge). Remove from pan and set in roasting pan.
  3. Using pan beef was seared in, sauté onion, carrots, parsnips, and celery until they begin to get tender. Add bacon and brown. Add garlic and thyme and cook for 1 minute. Stir in flour and cook for ~1 minute. Stir in beer, beef broth, tomato paste, and bay leaves. Remove from heat.
  4. Pour pan mixture over top of beef in roasting pan. Be sure to place a bit of the veggies on top of the beef. If the liquid does not cover 3/4 of the beef height-wise, then add more beef broth. Tightly cover roasting pan with two layers of foil. Braise in oven for at least 4 hours.
  5. Remove from oven and shred meat. Set aside.

 

Irish Stew Jus

  1. After roast is done cooking, drain about 1 cup of braising liquid into small pan. Bring liquid to simmer and reduce until desired thickness. Remove from heat and let cool a few minutes.
  2. *If sauce doesn’t thicken enough on its own, create a slurry. In a small container, whisk together cornstarch and water until well integrated. Slowly whisk slurry into braising liquid. Continue simmering until sauce reaches desired thickness. Remove from heat and let cool a few minutes.

 

Irish Stew Stuffed Rolls

  1. Preheat oven to 425º.
  2. Working one at time, roll out each sixth into 6-7” diameter discs.
  3. Top each disc with about 3/4 cup of stew meat, a heaping Tbsp of stew veggies, and a Tbsp of stew jus.
  4. Pull dough from all sides up and around filling. Purse dough together then flip roll to lay it pursed side down. Repeat with rest of dough.
  5. Brush each dough roll with egg. Bake in oven for 20-25 minutes or until dough is golden brown and firm to touch. Remove from oven and serve immediately with horseradish dipping sauce.

 

Horseradish Dipping Sauce

  1. Combine all ingredients in a bowl then whisk together until well-integrated. Chill until ready to serve.

PAIRINGS:
Irish Stew Stuffed Rolls

Shiraz

Irish Stout

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