This traditional Irish stew makes a hearty meal.
Irish Beef Stew
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Prep:
45 min. -
Cook:
2 hrs. 10 min. -
Serves:
6-8
Recipes
Recipe tags: beef base, moderate difficulty, main, beef, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 2½ lbs | beef stew meat, cut into 1½ inch pieces |
| 4 cloves | garlic, minced |
| 1 large | yellow onion, coarsely chopped |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 6 cups | water |
| ½ cup | stout beer |
| 1 can | (6-ounce) tomato paste |
| 1 Tbsp | sugar |
| 2 Tbsp | dried parsley |
| 1 tsp | ground thyme |
| 1½ tsp | kosher salt |
| ½ tsp | black pepper |
| 2 | bay leaves |
| 5 | carrots, peeled, cut into ½ inch pieces (about 2 cups) |
| 6 large | potatoes, peeled, cut into 1-inch pieces (about 3 pounds) |
| 3 Tbsp | cornstarch mixed with ½ cup cold water (starch slurry) |
Directions
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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.
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2
Reduce heat to medium, add garlic and onion; cook and stir an additional 5 minutes.
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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.
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4
Add carrot and potato pieces, stir, cover and simmer, until done, about 60 minutes, stirring occasionally.
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5
During the last 5 minutes of simmering, gradually add starch slurry; stir to combine.
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6
Remove bay leaves before serving.