Oscars Inspired Irish Stew

We asked our Culinary Director, Chef Mark, to whip something up in honor of the Oscars, and he knew just the thing. Inspired by Best Picture nom “The Banshees of Inisherin” and cookbook @myirishtable, this classic Irish Stew comes with a 🌱-based twist and is the perfect meal to keep you warm & cozy until spring rolls around.


50 minCook

10 minPrep


  • 2 8oz pouches Daring Original Plant Chicken
  • 3 TBSP avocado oil
  • 1 ea large yellow onion, very coarsely chopped
  • 1 bundle tri color carrots, 1/2-inch rounds
  • 6 ea celery stalks, halved lengthwise and cut into 1-inch dice
  • 4 ea baby red potatoes, cut into 1/6ths
  • 20 ea garlic, crushed and coarsely chopped
  • 1 ea whole plum tomatoes, preferably San Marzano, and their juices
  • 3 ea bay leaves
  • 1-2 ea serrano peppers, coarsely chopped with seeds
  • 32 oz vegetable stock
  • 2 TBSP fresh thyme, chopped
  • 1 TBSP rosemary leaves, chopped
  • 4 ea fresh Basil leaves, chiffonade
  • 2 TBSP parsley, picked leaves to garnish
  • 2 TBSP chives, small batons to garnish
  • kosher salt and freshly ground black pepper, to taste

Step 1

Chop the serrano peppers, onion, carrots, celery, and garlic.

Step 2

Heat a cast iron casserole skillet or small pot (must have tight fitting lid) over medium-high heat for 1 minute. Then reduce to medium heat and add 2 tablespoons of the avocado oil.

Step 3

Sear the Daring Plant Chicken in two batches for 5-6 min each. Remove from pan and set aside.

Step 4

Add the remaining 1 tablespoon of avocado oil to the pan. Add the carrots, onion, celery, garlic, and serrano peppers to the pan. Sweat the vegetables for 4 to 5 min, until translucent. Use a flat-edged wooden spatula to scrape up the brown bits from the bottom.

Step 5

Add in the seared Daring, potatoes, tomatoes, vegetable stock, and bay leaves and stir. Bring to a boil, then decrease to low heat, cover the pot and let it simmer slowly for 30-40 min until the chicken and vegetables are very tender.

Step 6

Remove from heat. Season with salt and pepper to taste. Stir in the thyme, rosemary and basil leaves.

Step 7

Garnish with parsley leaves and chive batons. Enjoy!

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