I love thisI Yrish Beef Stew recipe. Not only is it out of this world in taste, it really is very easy to make. I know what you’re thinking; look at that long list of ingredients! The ingredients list may be long, but that doesn’t mean it’s hard, it’s just tells you there is a lot of flavor in this stew. What it does take, is time. So without further a-due here is my Irish Beef Stew.
Irish Beef Stew
- 1 ½ Pound beef stew meat, cut into ½-inch pieces
- 2 Medium onion, cut into eighths
- 8 oz. Baby cut carrots
- 1 Can (14.5 oz.) diced tomatoes (not drained)
- 1 Bottle (12 oz.) of Guinness Draft beer
- 1 Can (8 oz.) tomato sauce
- 12 Garlic cloves
- 1/3 Cup flour
- 1 Tablespoon Better Then Bullion-Beef
- 1 Teaspoon salt
- 1 Teaspoon Paprika
- 1 Teaspoon sugar
- 1 Teaspoon dried marjoram leaves
- 1 Teaspoon pepper
- 12 Small Yukon gold potatoes cut in half
- 2 cups sliced mushrooms, sliced
- 1 cup frozen peas
Heat oven to 325 degrees. Stir flour and a potion of the beer until well combined and smooth. In ovenproof 4.5-quart Dutch oven, add the flour mixture and mix all ingredients except the potatoes, peas, and mushrooms. Cover and bake for 2 hours stirring after one hour. After 2 hours add the potatoes and mushrooms. Cover and bake for 30 minutes. Add frozen peas and bake for an additional 30 minutes until beef and vegetables are tender. Serve.
Notes: You can use other types of beer of your choice. You can make this without the beer by substituting beef broth and a tablespoon of Worcestershire sauce. You can also make this in a slow cooker, but you may need to reduce the liquid by a bit and be mindful of the timing when adding the other ingredients.
This Irish Beef Stew disappears in a flash. It’s even better the next day if it lasts that long. We usually serve this stew with good bread, a nice salad and hearty zinfandel wine or nice stout or beer. Enjoy.
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