Special Irish Beef Stew

SUBMITTED BY: KIM REHFELDT PHOTO BY: heather s

"This savory recipe is a complete meal in itself. Don't forget the beer as it's what makes this recipe unique."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 teaspoons vegetable oil
1 pound lean beef stew meat
2 tablespoons all-purpose flour
1 small onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 fluid ounce) can or bottle Irish stout beer
4 cups sliced carrot
2 large potatoes, peeled and diced
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley

READ REVIEWS (80)

DIRECTIONS

Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot. Add the onion and mushrooms to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
Return beef to the pot, and stir in tomato paste, beef broth, and beer. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve.

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REVIEWS

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Reviewed on Mar. 20, 2005 by 3CATSLADY

I scaled this recipe for 12 and put it into a roaster in the oven at 325 for 2 hours and warmed it up the following day for another hour. It did not need cornstarch for thickening as it thickened on its own. I reduced the carrots to 4C, reduced the tomato paste to 1 1/2 cans, and increased the beef by a pound. I added a few more potatoes and a small spoonful of brown sugar. My family raved about it. It was a very pretty dish and exceptional in flavor. The beef was extremely tender. I am sharing it with friends!

10 users found this review helpful

Reviewed on Mar. 18, 2006 by JENINDALLAS

This was a hit in my house. I did add a spoon of sugar to take away some bitterness. Good!

6 users found this review helpful

Reviewed on Jan. 24, 2008 by SELAURA

DO NOT USE GUINESS EXTRA STOUT. I made the mistake of allowing my husband to pick up the beer and the Extra Stout makes the sauce way too bitter. I really want to try this with the regular Guinness next time. However, to fix this I increased the amount of broth and sprinkled in about a tablespoon of sugar and in order to counteract the bitterness. It's a very thick, hearty stew and reall pretty simple!

5 users found this review helpful

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