Irish Beef Stew
Irish beef stew, slow cooked and made with carrots and peas. Serve over your favorite mashed potatoes and you have a great comfort meal!
peeled and sliced
(12 oz) bottle
dark stout beer
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.
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