Irish beef stew, slow cooked and made with carrots and peas. Serve over your favorite mashed potatoes and you have a great comfort meal!
Prep Time15 minutesminutes
Cook Time2 hourshours
Total Time2 hourshours15 minutesminutes
Yield 6servings
5 from 2 votes
Ingredients
1Tbspolive oil
1 1/2lbsstew meat
2clovesgarlicminced
1yellow oniondiced
2carrotspeeled and sliced
2Tbsptomato paste
2cupsbeef broth
1(12 oz) bottledark stout beer
2Tbspdried parsley
1tspdried thyme
4Tbspunsalted buttermelted
2Tbspall-purpose flour
1cuppeas
Instructions
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.