For those that are not fans of Corned Beef and Cabbage, I thought I would add a wonderful recipe for Irish Beef Stew. This dish is always a crowd please and is kid friendly too. Try it this year for a healthy, hearty and festive treat for Saint Patrick’s Day!
This recipe and image come from the BlogChef.net. The site is a beautifully presented blog; full of great recipes that are easy to follow and delicious to eat. Make sure to surf through the archives, as it has some of the best recipes for Chinese Cuisine I have ever seen!
Irish Beef Stew Recipe
(Makes 6 Servings)
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1lb beef stew meat or diced 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)
- In a large pot heat oil. Coat beef cubes with flour and fry in oil until browned on all sides. Remove meat from the pot and set aside. Add mushrooms and onions to the pan. Cook onions until tender.
- Add the beef back to the pot. Stir in 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.