My Delicious Irish Stew

 

I make this stew every year for St Patrick’s day…not only for tradition..but because it’s so good. I’ve made it with lamb but I prefer beef.  It’s a blend of tender meat, carrots and potatoes in a savory broth.  The perfect comfort food for a chilly night.

My Delicious Irish Stew 

• ▢ 2 tablespoons olive oil
• ▢ 3 pounds beef stew meat
• ▢ 1 cup onion coarsely chopped
• ▢ 1 tablespoon minced garlic
• ▢ 1/4 cup all purpose flour
• ▢ 1 cup Irish stout beer (Guinness)
• ▢ 4 cups beef broth
• ▢ 1/4 cup tomato paste
• ▢ 2 pounds small yellow potatoes
• ▢ 1/2 teaspoon dried thyme leaves
• ▢ 2 cups carrots, cut into 1 inch pieces
• ▢ salt and pepper to taste
• ▢ 2 tablespoons chopped parsley

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  Preheat the oven to 350 degrees. 
  

  

  
  
  
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Heat the olive oil in a large pot over medium high heat. Season the beef generously with salt and pepper to taste.











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  Add half the beef cubes to the pot in a single layer. Cook for 3-4 minutes per side or until browned. Remove the beef from the pot and repeat with remaining meat. Remove all the browned meat from the pot.

  

  
  
  
  
  
  
  
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  Add the onions to the pot and cook for 5-6 minutes or until tender. Add the garlic and cook for 30 seconds.
• Return the meat to the pot. Add the flour and stir to coat the meat and onions.
• Add the beer, beef broth, tomato paste, potatoes, thyme and carrots to the pot. Season with salt and pepper to taste. Stir to combine and bring the pot to a simmer.
• Cover the pot. Place it in the oven and bake for 2 1/2 - 3 hours or until meat and vegetables are tender. Sprinkle with parsley, then serve.

NOTE;  Guinness makes a non-alcoholic beer now! So you can still have the flavor without the alcohol.

TIPS FOR THE PERFECT STEW

• I use packaged beef stew meat because saves on prep time, but you can also buy a chuck roast and cut it into cubes if you prefer.
• Be sure to cut your vegetables and potatoes into large pieces so that they don’t get mushy during the long cooking time.
• Choose your favorite Irish beer, I typically use Guinness.
• Beef stew can be stays fresh in the fridge for up to 3 days, and can be frozen for 2 months. Freeze the stew in an airtight container or resealable bag, then thaw overnight in the refrigerator and reheat on the stove top.