Irish Beef Stew

(from castro15’s recipe box)

Make it your own:
Prepare stew as directed, stirring in whole grain mustard and quick-cooking barley 1 hour before serving.
Prepare stew as directed, adding hoisin sauce, fish sauce and chopped bok choy. Serve over jasmine rice.
Prepare stew as directed, substituting cola or root beer for the beer.

Categories: Soup

Ingredients

  • 8 bacon strips, diced
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 lbs. beef stew meat, cut into 1-inch cubes
  • 1 lb. whole fresh mushrooms, quartered
  • 3 medium leeks (white portion only), chopped
  • 2 medium carrots, chopped
  • 1/4 cup chopped celery
  • 1 tbsp canola oil
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 4 cups beef broth
  • 1 cup dark stout beer or additional beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried rosemary, crushed
  • 2 lbs. Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup frozen peas

Directions

  1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside.

  2. In same pan, saute mushrooms, leeks, carrots, and celery in oil until tender. Add garlic; cook 1 minute. Stir in tomato paste; cook 1 minute. Add broth and next 5 ingredients. Return beef and bacon to pan. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours.

  3. Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

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