Irish Stew
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 2 lbs beef stew meat, cut into 1 1/2-inch chunks, seasoned with salt and pepper
- 1⁄4 cup olive oil, divided
- 2 cups onions, diced
- 2 tablespoons garlic, minced
- 2 tablespoons tomato paste
- 1⁄4 cup all-purpose flour
- 1⁄4 cup Guinness stout
- 2 cups beef broth
- 2 cups chicken broth
- 2 fresh thyme sprigs
- 2 lbs yukon gold potatoes, peeled and cubed
- 1 cup carrot, chopped
- 1 cup frozen peas
- 1 cup savoy cabbage, sliced
- salt and pepper, to taste
directions
- Brown beef in 2 T. oil in a large pot, over medium-high heat, 8 minutes. Transfer beef to a bowl and set aside; reduce heat to medium.
- Add 2 T. oil and onion to the pot and sweat, covered, until soft, 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, 2 minutes. Add flour, stir to coat and cook 1 minute.
- Deglaze with beer, scraping any bits from the bottom of the pot, then add both broths, beef and its juices and thyme. Bring to a simmer, reduce heat to low, cover and simmer 1 hour.
- Stir in potatoes and carrot. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt and pepper; simmer 5 minutes.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>