Irish beef stew, slow cooked and made with carrots and peas. Serve over your favorite mashed potatoes and you have a great comfort meal!
There is nothing better than a big bowl of stew. Even if it is spring.
Spring in Michigan is really hit-or-miss and some days it’s cold and about 30-40 degrees and some day’s it’s 70+ degrees outside.
Recently, this bowl of stew just hit the spot. I took my daughter to school and it was snow flurrying outside.. seriously.
It’s the middle of April.
So this is what I ended up making for an early dinner.
We served it over a bed of my homemade mashed potatoes (I’ll have to post the recipe eventually) and it was definitely what was needed on that crazy-snowy-chilly-day.
- 1 Tbsp olive oil
- 1 1/2 lbs stew meat
- 2 cloves garlic minced
- 1 yellow onion diced
- 2 carrots peeled and sliced
- 2 Tbsp tomato paste
- 2 cups beef broth
- 1 (12 oz) bottle dark stout beer
- 2 Tbsp dried parsley
- 1 tsp dried thyme
- 4 Tbsp unsalted butter melted
- 2 Tbsp all-purpose flour
- 1 cup peas
- Heat olive oil in large stock pot over medium-high heat. Season cubed beef with salt and pepper and add to stockpot, cooking until evenly browned, about 2-3 minutes.
- Add carrot, garlic, and onion and cook until tender and onion is translucent.
- Add tomato paste and stir until combined. Whisk in beef broth, beer, parsley and thyme. Bring to boil, reduce heat, cover and simmer until beef is tender, about 90 minutes.
- In small bowl, combine melted butter and flour. Add mixture to stockpot until thickened then add peas and cook until heated through, about 3-4 minutes.
- Serve immediately either plain or over mashed potatoes.