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."

RECIPE RATING:

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

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Syrah
	Classic Old Fashioned

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

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... MORE

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... MORE

Reviewed on dec. 19, 2006 by BigSteve

I made this but used a crock pot - cooked it most of the day. Served it to a table of hungry... MORE

Reviewed on mar. 17, 2009 by kray

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.

kray
mar. 17, 2009

I really like the taste of this stew. It has a different flavor than the stews most of us are used to so this may not taste good to everyone. For me it was nice to taste something different, especially when it tastes good. I did take heed to other reviewers comments and added and subtracted some things to make the taste more "palatable", but nothing that would turn it into a different recipe. It still has that "special" taste which comes from the beer. NOTE: I doubled the recipe. I used 9 cloves of garlic 3 large potatoes, almost 4 lbs of stew meat, 3/4 of a 2lb bag of baby carrots (cause I didn't want to cut carrots), 2 small onions, 2 12oz bottles of Guinness, as much oil and flour as needed to brown the meat, 2 6oz cans of tomato paste, 3 cups of Mushrooms and 4 cups of beef broth. ADDED: My additions were a result of reading the reviews. I added twice the meat and more potatoes than carrots. I added sea salt and pepper to the flour that I used to brown the meat. I have found in my limited cooking experience that seasoning meat before it is cooked is never a bad idea. I also added a little sea salt to the stew. To bring in a familiar taste, a little thyme, a little basil and a couple of bay leaves. To curb the bitterness of the Guinness, two teaspoons of brown sugar. SUBTRACTED: Corn starch and water as I had planned to cook it all day and others mentioned that the sauce would reduce/thicken over time.

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41 users found this review helpful

I really like the taste of this stew. It has a different flavor than the stews most of us are... MORE