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