Irish Stew
Irish Stew is the perfect blend of meat, vegetables, carrots, and an Irish stout. Your whole family will love this comforting and traditional soup.
Servings 4 quarts
Ingredients
- 2 pounds of beef stew meat
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 1 cup yellow onion chopped
- 3 cloves of garlic pressed or chopped finely
- 1 cup Irish Stout such as Guinness
- 3 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 32 ounces of beef stock
- 2 cups of carrots peeled and cut into 1/2-inch pieces
- 1.5 pounds golden potatoes quartered
- 2 tablespoons cornstarch
Instructions
- In a large bowl, add the beef, flour, salt, and pepper, and mix until the beef is well coated in flour. Set aside.
- Heat the canola oil in a large pot (at least 6 quarts) over medium-high heat for about 2 minutes.
- Add the chopped onion, and cook until translucent, about 3 minutes, then add the garlic and cook until fragrant, less than 1 minute.
- Pour in the beef, and cook until brown, stirring occasionally to make sure all sides of the beef are browned. This will take about 10 minutes.
- Pour in the Irish Stout, and boil with the beef for 5 minutes, then stir in the tomato paste and thyme and pour in the beef stock.
- Add the carrots and potatoes, bring to a boil, then let the stew simmer for 30 minutes or until the potatoes and carrots are tender. Remove from heat.
- Scoop out a 1/4 cup of the stew broth into a small bowl, and whisk in the cornstarch to make a stew slurry, then stir the slurry back into the stew.
- Serve and top with parsley, if desired.