Irish Beef Stew Recipe

Introduction

Ingredients

• 2 pounds beef chuck or stew meat, cut into bite-sized pieces
• 4 tablespoons butter
• 2 onions, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 cups Guinness or other stout beer
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• Salt and pepper, to taste

Instructions

1. In a large Dutch oven or pot, melt the butter over medium heat.
2. Add the beef to the pot and brown on all sides, about 5 minutes.
3. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
4. Add the beef broth, Guinness, tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1 hour.
6. Add the carrots and potatoes to the pot and let simmer for another 30 minutes, or until the vegetables are tender.
7. Season the stew with salt and pepper to taste.
8. Serve the stew hot with crusty bread or mashed potatoes.

Nutrition

• Calories: 380
• Protein: 29 grams
• Fat: 18 grams
• Carbohydrates: 21 grams
• Fiber: 3 grams
• Sugar: 3 grams
• Sodium: 640 milligrams

Tips and Variations

• Use a good quality beef for the stew. Chuck roast or other cuts that are suitable for stewing are ideal.
• For a thicker stew, you can add some flour to the pot after browning the meat. This will help thicken the broth.
• You can add other vegetables to the stew, such as celery, parsnips, or turnips.
• If you don't have Guinness or another stout beer, you can use red wine or beef broth instead.
• If you have leftovers, the stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a vegetarian version of Irish stew, you can substitute the beef with mushrooms or seitan.

Conclusion