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Special Irish Beef Stew

Special Irish Beef Stew

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Kim-min-nim

Kim-min-nim

This savory recipe is a complete meal in itself. Don't forget the beer as it's what makes this recipe unique.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. 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, mushrooms, and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
  2. 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

3CATSLADY
144

3CATSLADY

3/20/2005

I scaled this recipe for 12 and put it into a roaster in the oven at 325 for 2 hours and warmed it up the following day for another hour. It did not need cornstarch for thickening as it thickened on its own. I reduced the carrots to 4C, reduced the tomato paste to 1 1/2 cans, and increased the beef by a pound. I added a few more potatoes and a small spoonful of brown sugar. My family raved about it. It was a very pretty dish and exceptional in flavor. The beef was extremely tender. I am sharing it with friends!

SELAURA
135

SELAURA

1/24/2008

DO NOT USE GUINESS EXTRA STOUT. I made the mistake of allowing my husband to pick up the beer and the Extra Stout makes the sauce way too bitter. I really want to try this with the regular Guinness next time. However, to fix this I increased the amount of broth and sprinkled in about a tablespoon of sugar and in order to counteract the bitterness. It's a very thick, hearty stew and reall pretty simple!

BigSteve
100

BigSteve

12/19/2006

I made this but used a crock pot - cooked it most of the day. Served it to a table of hungry poker players and there was barely enough left to soak a piece of bread. good stuff.

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