Irish Stew
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 9.85 ml vegetable oil
- 453.59 g lean beef, cubes for stew
- 29.58 ml all-purpose flour
- 1 small onion, chopped
- 473.18 ml sliced fresh mushrooms
- 6 garlic cloves, minced
- 170.09 g can tomato paste
- 473.18 ml beef broth
- 340.19 g irish stout beer
- 946.36 ml sliced carrots
- 2 large potatoes, peeled and diced
- 14.79 ml cornstarch
- 14.79 ml cold water
- 59.14 ml chopped fresh parsley
directions
- Heat oil in a Dutch oven or large pot over medium-high heat.
- Coat beef cubes with flour, shaking off the excess.
- Fry beef cubes until browned on all sides. Remove from the pot and set aside.
- Add the onion and mushrooms to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
- Return beef to the pot, and stir in tomato paste, beef broth, and beer.
- Add potatoes and carrots, cover, and simmer over low heat for about 1 hour.
- Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened.
- Sprinkle with parsley and serve.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!