Irish Beef Stew

45 Min.
130 Min.
6-8
Ingredients
pounds beef stew meat, cut into 1½ inch pieces
2½ pounds beef stew meat, cut into 1½ inch pieces
2
tablespoons olive oil
2 tablespoons olive oil
4
cloves garlic, minced
4 cloves garlic, minced
1
large yellow onion, coarsely chopped
1 large yellow onion, coarsely chopped
2
tablespoons Better Than Bouillon® Roasted Beef Base
2 tablespoons Better Than Bouillon® Roasted Beef Base
6
cups water
6 cups water
½
cup stout beer
½ cup stout beer
1
(6-ounce) can tomato paste
1 (6-ounce) can tomato paste
1
tablespoon sugar
1 tablespoon sugar
2
tablespoons dried parsley
2 tablespoons dried parsley
1
teaspoon ground thyme
1 teaspoon ground thyme
teaspoons kosher salt
1½ teaspoons kosher salt
½
teaspoon black pepper
½ teaspoon black pepper
2
bay leaves
2 bay leaves
5
carrots, peeled, cut into ½ inch pieces (about 2 cups)
5 carrots, peeled, cut into ½ inch pieces (about 2 cups)
6
large potatoes, peeled, cut into 1 inch pieces (about 3 pounds)
6 large potatoes, peeled, cut into 1 inch pieces (about 3 pounds)
3
tablespoons corn starch mixed with ½ cup cold water (starch slurry)
3 tablespoons corn starch mixed with ½ cup cold water (starch slurry)
Directions
  1. In a large Dutch oven, add oil and heat over medium-high, add beef pieces and cook, turning occasionally, until browned, about 15-20 minutes.
  2. Reduce heat to medium, add garlic and onion; cook and stir an additional 5 minutes.
  3. Add Beef Base, water, beer, tomato paste, sugar, parsley, thyme, salt and pepper, bay leaves; stir to combine. Cover and simmer for 40 minutes, stirring occasionally.
  4. Add carrot and potato pieces, stir, cover and simmer, until done, about 60 minutes, stirring occasionally.
  5. During the last 5 minutes of simmering, gradually add starch slurry; stir to combine.
  6. Remove bay leaves before serving.

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