Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 1 lb. potatoes, peeled and chopped into chunks
- 3 large carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup Guinness beer
- 2 tbsp. tomato paste
- 2 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
- 2 tbsp. cornstarch
- 2 tbsp. cold water
- Fresh parsley, chopped (optional)
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat some oil over medium-high heat. Add the beef stew meat and cook until browned on all sides.
2. Transfer the beef to the slow cooker and add the potatoes, carrots, onion, and garlic.
3. In a mixing bowl, whisk together the beef broth, Guinness beer, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour the mixture over the beef and vegetables in the slow cooker.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
5. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the mixture into the slow cooker and cook for an additional 30 minutes, until the stew has thickened.
6. Serve hot, garnished with fresh parsley if desired.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours on low or 4 hours on high, plus an additional 30 minutes
Temperature:
Low or high setting on slow cooker
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 11g
Carbohydrates: 33g
Protein: 35g
Sodium: 720mg
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- Lamb stew meat can be used instead of beef stew meat.
- Red potatoes or sweet potatoes can be used instead of regular potatoes.
- Parsnips or turnips can be used instead of carrots.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Another type of dark beer can be used instead of Guinness.
Variations:
- Add some frozen peas or green beans to the stew during the last 30 minutes of cooking.
- Use fresh herbs instead of dried herbs for a more intense flavor.
- Add some chopped bacon to the skillet when browning the beef for extra flavor.
- Use a mixture of beef and lamb stew meat for a more traditional Irish stew.
Tips and tricks:
- For a thicker stew, use more cornstarch and water mixture.
- If the stew is too thin, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Serve the stew with some crusty bread for dipping.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, Irish soda bread, or mashed potatoes
Suggested side dishes:
Roasted Brussels sprouts, green salad, or steamed green beans
Troubleshooting advice:
If the stew is too thin, add more cornstarch and water mixture. If it's too thick, add some more beef broth or water.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Irish stew is a traditional Irish dish that dates back to the 1800s. It was originally made with mutton or lamb, potatoes, and onions, and was a popular dish among Irish peasants.
Flavor profiles:
Savory, hearty, and comforting
Serving suggestions:
Serve the stew hot with some crusty bread or Irish soda bread for dipping.
Related Categories
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Region: Irish
Taste: Savory, Herby, Rich, Hearty, Comforting