Irish Stew

By

This delicious and hearty stew yields a large quantity but the leftovers taste even better! Add a little extra broth if you find the consistency to be too thick.

View complete recipe

  • 8

Ingredients

  • BROWN:
  • 2 pounds beef or lamb stew meat, cut into 1 1/2-inch chunks, seasoned with salt and black pepper
  • 4 tablespoons olive oil, divided
  • SWEAT:
  • 2 cups diced onions
  • 2 tablespoons fresh garlic, minced
  • 2 tablespoons tomato paste
  • 1 ⁄4 cup all-purpose flour
  • DEGLAZE:
  • 1 ⁄4 cup stout beer (such as Guinness)
  • 2 cups low-sodium beef broth
  • 2 cups low-sodium chicken broth
  • 2 sprigs fresh thyme
  • STIR IN:
  • 2 pounds Yukon gold potatoes, peeled and cubed
  • 1 cup carrots, chopped
  • 1 cup frozen green peas, thawed
  • 1 cup savoy cabbage, sliced

Preparation

Step 1

Brown beef in 2 tablespoons oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium.

Sweat onions in remaining 2 tablespoons oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute.

Deglaze pot with beer, scraping up any browned bits. Add beef and chicken broths, beef and its juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour.

Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes.

Nutrition Information
Per serving: 349 cal; 12g total fat (3g sat); 68mg chol; 103mg sodium; 33g carb; 5g fiber; 30g protein

View complete recipe