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Irish Stew Recipe

  • 2 lbs Beef Stew Cubes
  • 1/4 veg oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1 bay leaf
  • 1 1/2 tsp Dijon mustart
  • 1 TBSP Worcestershire sauce
  • 2 cloves chopped garlic
  • 2 TBSP tomato paste
  • 2 1/2 cups Guinness stout (I used a good ale that I had)
  • 1 cup beef stock
  • 4 large carrots, chopped
  • 1 sprig fresh tyme
  • fresh parsley for garnish

Place beef cubes in a bowl and massage with 1 TBSP of the oil.  In another bowl, stir together flour, salt, black pepper, cayenne, and paprika.  Dredge the beef with the flour mix until completely covered and the flour is all used.

Heat remaining oil in a Dutch Oven over med high heat.  Brown the beef in a single layer. (Multiple batches was necessary).  Put all the beef back in the pot and add the onions and garlic and stir for a minute or two. Add all the rest (except the parsley). Cover and cook 3 1/2 – 4 hours at 325 degrees F until beef is tender. Check half way and add a bit of beer or broth if necessary. When done, remove the bay leaf, taste the gravy for salt and pepper.  Serve over mashed potatoes and garnish with parsley.

Crock pot: Brown the beef as above, then deglaze the pan with the beer and broth.  Put all the ingredients (exc parsley)  into your crock pot and cook on low for 8-10 hrs.

Shared from Rachel, a regular customer at the Regional Market. Adapted from http://theiririshmother.blogspot.com/2012/02/irish-beef-and-guinness-stew.html

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