Irish beef stew

By Cheryl-4

Ingredients

• 2 teaspoons vegetable oil
• 2 pound lean beef stew meat
• 2 tablespoon flour
• One and a half cups sliced fresh mushrooms
• Half cup chopped onion
• Six cloves garlic minced
• 4 cups beef broth
• 1-14.5 ounce can diced tomatoes with juice
• 1-12 ounce bottle of Guinness Stout beer
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 3 cups sliced carrots
• Three large potatoes peeled and diced
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 tablespoon balsamic vinegar
• 1/8 cup chopped fresh parsley

Details

Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Heat oil in a large pot over medium heat cold feet pieces with flower shaking off excess transferred to pot and brown all sides about four minutes total we move Bea from pot add mushrooms onion and garlic cook stirring consistently until onion is tender about three minutes
He oil in a large pot over medium heat cold beef pieces with flour shaking off excess transferred to pot and brown all sides about four minutes total we move Bea from pot add mushrooms onion and garlic cook stirring consistently until onion is tender about three minutes
We turn beef to pot add broth diced tomatoes beer tomato paste salt pepper and thyme Bring to a boil reduce heat and cover and simmer for one hour add carrots and potatoes we turn to boil till potatoes and carrots are tender reduce heat cover and simmer for another 30 minutes
Bring to a boil reduce heat and cover and simmer for one hour add carrots and potatoes we turn to boil till potatoes and carrots are tender reduce heat cover and simmer for another 30 minutes
Stir and cornstarch and cold water in a bowl stir into pot along with balsamic vinegar simmer until thickened and bubbly about four minutes
Serve with a sprinkle of parsley on top