Soups and Stews

Irish Stew

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Just can’t pass up a good ol’ Irish stew. My boys are definitely meat and potato kinda’ guys. These guys will eat their veggies, but finding ways to have them asking for more is definitely at the top of my want list. The best thing about this stew is the tomato paste gives this stew a nice depth. I think another pretty awesome thing about this dish is that I got it from an old Irish woman. She makes the dish better than I do, but I contribute it to love. She puts so much love into cooking. I feel honored to have her recipe.

2 tablespoons canola oil

3 tablespoons all purpose flour

2 lbs beef stew meat

4-5 large carrots, peeled and sliced

4-5 large potatoes peeled and cubed

2 cloves garlic, minced

2 cups beef broth

6 oz tomato paste

12 oz Irish beer (such as Guinness)

1 tablespoon water (optional)

1 tablespoon cornstarch

Roll meat in flour. Fry meat in large pan with the canola oil. Remove meat from pan. add the tomato paste, beef broth, and beer. Add beef back to the pot. Pour in the carrots and potatoes and cover. Cook until meat and vegetables are tender. If the liquid part of the stew is not thick enough add cornstarch mixture. Otherwise, this will be needed when you convert the recipe to the crockpot.

Important note: This recipe can be converted to a crockpot recipe. Cook for 6 hours. At the end of the 5th hour you will need to add cornstarch mixed with the water the recipe calls for.

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