Irish Stew

Name: Irish Stew
Ingredients: 2 lbs beef stew meat, cut into 1 1/2-inch chunks, seasoned with salt and pepper; 14 cup olive oil, divided; 2 cups onions, diced; 2 tablespoons garlic, minced; 2 tablespoons tomato paste; 14 cup all-purpose flour; 14 cup Guinness stout; 2 cups beef broth; 2 cups chicken broth; 2 fresh thyme sprigs; 2 lbs yukon gold potatoes, peeled and cubed; 1 cup carrot, chopped; 1 cup frozen peas; 1 cup savoy cabbage, sliced; salt and pepper, to taste

15 ingredients

9 steps

Ingredients

2 lbs beef stew meat, cut into 1 1/2-inch chunks, seasoned with salt and pepper
14 cup olive oil, divided
2 cups onions, diced
2 tablespoons garlic, minced
2 tablespoons tomato paste
14 cup all-purpose flour
14 cup Guinness stout
2 cups beef broth
2 cups chicken broth
2 fresh thyme sprigs
2 lbs yukon gold potatoes, peeled and cubed
1 cup carrot, chopped
1 cup frozen peas
1 cup savoy cabbage, sliced
salt and pepper, to taste

Directions

1

Brown beef in 2 T. oil in a large pot, over medium-high heat, 8 minutes.
2

Transfer beef to a bowl and set aside; reduce heat to medium.
3

Add 2 T. oil and onion to the pot and sweat, covered, until soft, 5 minutes.
4

Stir in garlic and tomato paste, cook until paste darkens, 2 minutes.
5

Add flour, stir to coat and cook 1 minute.
6

Deglaze with beer, scraping any bits from the bottom of the pot, then add both broths, beef and its juices and thyme.
7

Bring to a simmer, reduce heat to low, cover and simmer 1 hour.
8

Stir in potatoes and carrot.
9

Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt and pepper; simmer 5 minutes.