Irish Stew
Irish Stew is the perfect blend of meat, vegetables, carrots, and an Irish stout. Your whole family will love this comforting and traditional soup.
- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Servings
- 4 quarts
Ingredients
- 2 lb beef stew meat )
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp canola oil
- 1 cup yellow onion chopped
- 3 clove garlic pressed or chopped finely
- 1 cup Irish Stout such as Guinness
- 3 tbsp tomato paste
- 1 tsp dried thyme
- 32 oz beef stock
- 2 cup carrots peeled and cut into 1/2-inch pieces
- 1 1/2 lb golden potatoes quartered
- 2 tbsp Cornstarch
Method
-
In a large bowl, add the beef, flour, salt, and pepper, and mix until the beef is well coated in flour. Set aside.
-
Heat the canola oil in a large pot (at least 6 quarts) over medium-high heat for about 2 minutes.
-
Add the chopped onion, and cook until translucent, about 3 minutes, then add the garlic and cook until fragrant, less than 1 minute.
-
Pour in the beef, and cook until brown, stirring occasionally to make sure all sides of the beef are browned. This will take about 10 minutes.
-
Pour in the Irish Stout, and boil with the beef for 5 minutes, then stir in the tomato paste and thyme and pour in the beef stock.
-
Add the carrots and potatoes, bring to a boil, then let the stew simmer for 30 minutes or until the potatoes and carrots are tender. Remove from heat.
-
Scoop out a 1/4 cup of the stew broth into a small bowl, and whisk in the cornstarch to make a stew slurry, then stir the slurry back into the stew.
-
Serve and top with parsley, if desired.
Course
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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