Special Irish Beef Stew
Prep Time:
20 Minutes
Cook Time:
1 Hour 20 Minutes
Ready In:
1 Hour 40 Minutes
2 tsps vegetable oil
1 lb stew beef (lean, meat)
2 tbsps all-purpose flour
1 onion (chopped)
2 cups fresh mushrooms (sliced)
6 cloves minced garlic
6 ozs tomato paste
2 cups beef broth
12 ozs beer (irish stout)
4 cups carrot (sliced)
2 potatoes (peeled and diced)
1 tbsp cornstarch
1 tbsp cold water
14 cup fresh parsley (chopped)
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. Add the onion, mushrooms, and garlic 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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