Irish Beef Stew

This hearty meal is a delight on cool and raining days. It’s enough to raise the spirits of anyone who’s looking for some Irish-soul food!

2 tablespoons vegetable oilIrish Beef Stew Image
2 tablespoons flour
1lb cubed cuts of beef
1 small onion (chopped)
2 large potatoes (peeled and diced)
4 carrots (peeled and sliced)
2 cups fresh sliced mushrooms
6 garlic cloves (minced)
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 ounce) bottle Irish stout beer
1 tablespoon cornstarch
1 tablespoon water
¼ cup fresh parsley (minced)
Salt and pepper to taste

Heat oil in a large pot. Coat beef cubes with flour and fry in oil until browned on all sides. Remove meat from the pot and set aside. Add onions to the pan and cook until tender.

Add the beef back to the pot. Stir in mushrooms, tomato paste, garlic, beef broth and beer. Add potatoes and carrots. Cover and simmer on low for 1 hour.

In a measuring cup mix together 1 table spoon of cornstarch with 1 tablespoon of water. Pour into the stew and stir. Simmer until the sauce has thickened. Sprinkle with fresh parsley. Add salt and pepper to taste.

Servings: 6