Irish Stew

This delicious and hearty stew yields a large quantity but the leftovers taste even better! Add a little extra broth if you find the consistency to be too thick.

Irish Stew

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • BROWN:

  • 2

    pounds beef or lamb stew meat, cut into 1½-inch chunks, seasoned with salt and black pepper

  • 4

    tablespoons olive oil, divided

  • SWEAT:

  • 2

    cups diced onions

  • 2

    tablespoons fresh garlic, minced

  • 2

    tablespoons tomato paste

  • 1

    ⁄4 cup all-purpose flour

  • DEGLAZE:

  • 1

    ⁄4 cup stout beer (such as Guinness)

  • 2

    cups low-sodium beef broth

  • 2

    cups low-sodium chicken broth

  • 2

    sprigs fresh thyme

  • STIR IN:

  • 2

    pounds Yukon gold potatoes, peeled and cubed

  • 1

    cup carrots, chopped

  • 1

    cup frozen green peas, thawed

  • 1

    cup savoy cabbage, sliced

Directions

Brown beef in 2 tablespoons oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium. Sweat onions in remaining 2 tablespoons oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute. Deglaze pot with beer, scraping up any browned bits. Add beef and chicken broths, beef and its juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour. Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes. Nutrition Information Per serving: 349 cal; 12g total fat (3g sat); 68mg chol; 103mg sodium; 33g carb; 5g fiber; 30g protein


Nutrition

Facebook Conversations