Wednesday, March 13, 2013

Irish Stew

Irish Stew


2 tbsp. Olive Oil
3 tbsp. All-Purpose Flour
2 lb. Beef Chuck, cut into 1 – 1 ½ inch cubes (see note)
1 lb. Carrots, cleaned (peeled if you desire), cut into 1 inch chunks
3 lb. medium Red Potatoes, cleaned and quartered
1 large Yellow Onion, halved and then quartered
2 cloves Fresh Garlic, minced
2 cups Beef Broth
1 can (6 oz.) Tomato Paste
1 bottle (12 oz.) Guinness Beer (or Irish equivalent)
1 tbsp. Cold Water
 1 tbsp. Corn Starch


In a large skillet, heat oil over medium heat.  Toss the meat cubes in the flour to coat and then brown in pan.  Mix the carrots, potatoes, onion and garlic in a 4 to 6 qt. slow cooker.  Top this mixture with the meat.  In a medium bowl, mix the broth, tomato paste and beer together.  Pour this mixture over the ingredients in the slow cooker.  Cover and cook on low for 8 to 9 hours.  During the last hour turn up to high.  Then mix the water and corn starch together and stir into to mixture in the slow cooker.  Serve when stew has thickened.

Note:               Traditional Irish Stew is made with lamb.  The recipe here is with beef to make it easier for you.  If you like and can find lamb, please use in place of the beef.

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