Eat Laugh Purr

Be Inspired: To Cook, To Laugh, To Dream

Irish Beef Stew

by Tanya Leave a Comment

Irish Beef Stew

First, let me tell you that I’m not Irish but have a great fondness for them. I’m short, but I’m not a leprechaun either. I typically forget to wear green on St. Patrick’s Day and don’t like to be pinched because of it. I also don’t like green beer; it sort of freaks me out.

But what I love about St. Patty’s Day is the food. Corned Beef and Cabbage. Delicious! Irish Soda Bread. Yes, please! But I didn’t make any of those dishes to celebrate this year.

Nope. I made them last year. And honestly, mine didn’t turn out so great, so I decided to try something different. There is an Irish Pub just down the street for me, and one of my favorite dishes is their Irish Beef Stew.

This version is just as good. A nice savory stew full of chunks of tender beef, carrots and potatoes. Oh my. And, of course, some beer for good measure too. And no, it’s not green beer. Ewwwww.

TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.

Irish Beef Stew

Adapted from Blog Chef

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1lb beef stew meat
  • 1 small onion, chopped
  • 2 large potatoes, peeled and diced
  • 4 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 (6 ounce) can tomato paste
  • 2 cups beef broth
  • 1 (12 ounce) bottle Irish stout beer
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ¼ cup fresh parsley, minced

Instructions:

  1. Coat beef cubes with flour and fry in oil in a large pot until browned. Remove meat from the pot and set aside.
  2. Add onions to the pan and cook until tender.
  3. Add the beef back to the pot.
  4. Stir in tomato paste, garlic, beef broth and beer.
  5. Add potatoes and carrots.
  6. Mix in sugar, thyme bay leaf, salt and pepper
  7. Cover and simmer on low for 1-2 hours.
  8. Mix together 1 table spoon of cornstarch with 1 tablespoon of water. Pour into the stew and stir. Simmer until the sauce has thickened.
  9. Remove bay leaf. Sprinkle with fresh parsley before serving.

Makes 6 servings.

Enjoy!

By day, Tanya helps her clients create meaningful connections with their target audience through her modern and elegant website designs. Utilizing her passion for the written word, she crafts entertaining and informative articles on finance, food and health and beauty as a freelance writer. By night, she is a blogger, consumer of too much TV and an overindulgent Cat Mama to Max. To be fair, she spoils Max 24/7.

Leave a Reply

Your email address will not be published. Required fields are marked *