Irish Beer Stew

I am not a fan of stew at all but DH loves it so I suffer through it once in awhile.  This recipe is really flavorful and has veggies that I love which makes it easier for me to eat, LOL!

This recipe is great for your St. Patrick’s Day meal or any time of the year.  Guinness is the choice of beer but you can use any brand of Irish stout, such a Murphy’s, etc.  I use more mushrooms and potatoes than called for in the recipe.

Irish Beer Stew

2 tsps vegetable oil
1 lb beef stew meat
2 tbsps flour
1 onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 oz) can tomato paste
2 cups beef broth
12 ozs. Irish Stout beer
4 cups sliced carrots
2 large potatoes, diced
1 tbsp cornstarch
1 tbsp cold water
1/4 cup chopped fresh parsley, optional

Over medium-high heat, heat oil in a Dutch oven.  Place flour and beef cubes in a ziplock bag and shake until cubes are coated with flour. Fry beef cubes in the hot oil until browned on all sides. Remove from pot.

Saute the onions, mushrooms, and garlic in the same pot until tender, about 2-3 minutes. Do not remove from the pot.

Return the beef to the pot and add the tomato paste, beef broth, beer, potatoes, and carrots. Cover and simmer over low heat for 1 hour ~ you can let it go longer, just make sure it’s not sticking to the pot.

Mix together the cornstarch and cold water and stir into stew. Continue simmering until thickened.

Sprinkle stew with parsley if desired and serve.

Makes 6-8 servings.

Happy Cooking!

Advertisements