Irish Stew

By cserumga

Per cup: 236 cal, 8g total fat, 191mg sodium, 3g fiber, 19g protein

Ingredients

• 2 lbs beef stew meat, cut into 1 1/2-inch chunks, seasoned with salt and pepper
• 1/4 cup olive oil, divided
• 2 cups onions, diced
• 2 tablespoons garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 1/4 cup Guinness stout
• 2 cups beef broth
• 2 cups chicken broth
• 2 fresh thyme sprigs
• 2 lbs yukon gold potatoes, peeled and cubed
• 1 cup carrot, chopped
• 1 cup frozen peas
• 1 cup savoy cabbage, sliced
• salt and pepper, to taste

Preparation

Step 1

Brown beef in 2 T. oil in a large pot, over medium-high heat, 8 minutes. Transfer beef to a bowl and set aside; reduce heat to medium.

Add 2 T. oil and onion to the pot and sweat, covered, until soft, 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, 2 minutes. Add flour, stir to coat and cook 1 minute.

Deglaze with beer, scraping any bits from the bottom of the pot, then add both broths, beef and its juices and thyme. Bring to a simmer, reduce heat to low, cover and simmer 1 hour.

Stir in potatoes and carrot. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt and pepper; simmer 5 minutes.