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!
Yield: 6 servings
- 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.
Recipe by Jennifer Meyering
All images & content are copyright © Jennifer Meyering. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!