Since Cari has recently started eating meat again, we’ve slowly begun to incorporate meat into our home cooking. This morning we purchased the ingredients to make an Irish Beef Stew, threw everything into the slow cooker and had a delicious meal waiting for us for dinner.
What makes the dish Irish? A bottle of Guinness and a decent amount of potatoes. There wasn’t really much else to the dish: onions, carrots, garlic, beef broth, a bit of tomato paste, and some stewing beef. We purchased some Kerr Farms stewing beef at Fiesta Farms which seemed to work well. The dish required very little effort and based on the quantity should be able to feed us dinners for most of the week.
Irish Beef Stew (from Allrecipes.com):
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 pound carrots, peeled and cut into 1-inch chunks
- 6 large potatoes, peeled and cut into large chunks
- 1 white onion, cut into large chunks
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
- Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.