Here is a simple and fool proof recipe for a traditional Irish Stew made with lots of beef, carrots, potatoes and an Irish Stout. Very easy to make and delicious on your taste-buds. We like to serve it with a loaf of crusty bread, a hearty beer and a big green salad. —ChezUs
beef stew meat, grass fed preferably
cloves garlic, minced
sea salt, to season
fresh cracked black pepper, to season
can Murphy’s Stout or Guinness
beef stock, homemade preferably
yellow onion, large dice
carrots, scrubbed clean, roughly diced
yukon potatoes, scrubbed, roughly cut
handful parsley, minced
In This Recipe
Melt butter in 2 tablespoons of olive oil. Pat meat dry. Brown the beef.
Add the garlic, sea salt, bay leaf, and cracked pepper and cook a couple minutes just to blend the ingredients.
Add the tomato paste, stout and stock, bring to a boil. Cover, reduce heat to a very low simmer and cook for 5 – 6 hours.
Remove from heat and let cool. Skim off any fat.
Heat the remaining 2 tablespoons of olive oil in a frying pan over medium head. Add the onion and and cook for about 5 - 10 minutes until soft.
Add the carrots and potatoes to the onion and stir. Let cook for about 5 minutes and then add to the broth/meat mixture and cook over a very low heat for about 1 - 1 1/2 hours, covered.
If you would like a thicker stew, then thicken with a little cornstarch before serving. Stir in the parsley.