RECIPE: The Clover Irish stew

March 15, 2024

Executive Chef Jeremy Bechtold joined KARE 11 Saturday to share tips and tricks behind some of his favorite Irish dishes.

ROSEMOUNT, Minn. — A bar and restaurant in the southeast metro will soon be getting jiggy with it… as in the Irish jig.

And, with a name like , you can be sure it’s celebrating St. Patrick’s Day in a big way.

In fact, the celebration is spilling over into a two-day celebration with live music, prizes and tons of food specials.

The Clover will feature housemade, smoked Corned Beef and Cabbage, along with a variety of other specials, including Irish stew, Reuben sandwiches, Reuben chowder and even Reuben egg rolls. 

The Clover Executive Chef Jeremy Bechtold joined KARE 11 Saturday to share tips and tricks behind some of his favorite Irish dishes and the different techniques he uses to add depth and flavor to these St. Patrick’s Day favorites.

RECIPE: The Clover Irish stew


1# beef or lamb stew meat

5 medium carrots, large dice

2 small yellow onions, large dice

6 red potatoes or 2 russet potatoes, peeled, large dice

4 garlic cloves, small dice

1Tbsp tomato paste

11oz Guinness beer

1/2c red wine

3c beef stock

1½c chicken stock

2-3 sprigs fresh thyme

1 spring fresh rosemary

2 bay leaves

1tsp black pepper

1 tsp kosher salt for seasoning meat + 2 tsp to season stew.

1Tbsp canola oil

2Tbsp corn starch, mixed with 1/4c water into slurry.

Fresh parsley, chopped for garnish


    In a large braiser, Dutch oven, or pot turn the heat to medium-high. Add oil. Once oil is hot and shimmering, Add the meat, seasoned with salt and pepper. Sear on all sides.

    Once the meat is well seared, remove it from the pan. Add carrots, onion, garlic and tomato paste. Cook until the onions start to turn translucent.

    Add the Guinness and red wine. Bring to a boil until the beer mixture is reduced by half.

    Add the rosemary, thyme, and bay leaf.

    Add the chicken and beef stock.

    Add the potatoes.

    Bring to a simmer. Cover and cook for 1 to 1½  hours, or until meat is tender.

    Once the meat is tender, add the cornstarch slurry, and cook to desired thickness.

    Garnish with fresh parsley.

    Serve with fresh grilled or toasted buttered bread. 

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