Irish Beef Stew

Irish Beef Stew is a classic, hearty dish that’s perfect for a cozy meal. It’s rich with tender beef, vegetables, and a flavorful broth, making it ideal for a cold day. Here’s a traditional recipe you can try:

Ingredients:

• 2 tbsp olive oil (or vegetable oil)

• 2 lbs beef stew meat (chuck or shoulder, cut into 1-inch cubes)

• Salt and pepper (to season)

• 2 onions, chopped

• 2 carrots, peeled and chopped

• 3 cloves garlic, minced

• 4 cups beef broth

• 1 cup stout beer (like Guinness for a more authentic touch)

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 4 large potatoes, peeled and cubed

• 1 cup frozen peas (optional, for added color and flavor)

• Chopped fresh parsley (for garnish)

Instructions:

1. Brown the Beef:

   • Heat the olive oil in a large pot or Dutch oven over medium-high heat.

   • Season the beef with salt and pepper, then add it to the pot in batches, browning it on all sides. Remove the beef and set it aside.

2. Cook the Vegetables:

   • In the same pot, add the onions and carrots. Cook for about 5-7 minutes until they begin to soften.

   • Add the garlic and cook for an additional minute until fragrant.

3. Deglaze the Pot:

   • Stir in the tomato paste, then pour in the stout beer, scraping up any brown bits from the bottom of the pot. This adds a lot of flavor to the stew!

4. Simmer the Stew:

   • Return the browned beef to the pot, followed by the beef broth, thyme, rosemary, and bay leaves.

   • Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beef is tender.

5. Add the Potatoes:

   • Add the cubed potatoes to the stew and continue simmering for another 30 minutes, or until the potatoes are tender.

6. Finish the Stew:

   • Stir in the frozen peas (if using) and cook for another 5 minutes.

   • Remove the bay leaves and adjust seasoning with more salt and pepper, if needed.