Perfect St. Patrick’s Day dish if you aren’t into corned beef and cabbage! Hearty and definitely Irish!! It goes down easily with a glass of stout as well! This recipe serves 6.
- 2 LBs 1 inch cubes of beef stew meat
- 3 TBL of vegetable oil
- 2 TBL of flour
- Pinch each of salt, black pepper and cayenne pepper
- 2 Large onions, chopped
- 3 Large Potatoes, can be leftover baked if you prefer, cubed
- 1 clove garlic, chopped
- 2 TBL of tomato paste
- 2 C Irish Stout beer (use your favorite!)
- 4 large carrots, cut into 1 inch pieces (or more or less depending on your carrot fondness)
- 1 Sprig of fresh thyme
Coat your stew meat with 1 Tablespooon of the vegetable oil by tossing in a bowl. In a separate bowl stir together your flour, salt and peppers and dredge the stew meat in the mixture to coat.
Heat remaining 2 Tablespoons of oil in a non-stick deep skillet (love this T-fal 5-Quart!) or a dutch oven (Lodge Dutch Oven products rock! ) over medium heat. Add the beef and brown all sides. Add the onions and garlic to your beef and stir in the tomato paste with a bit of water to dilute. Reduce the heat to low and cover. Cook for 5 minutes.
Pour 1/2 cup of your stout into the pan and as it begins to boil scrape with a wooden spoon or scraper (Love my Totally Bamboo 5-Piece Utensil Set, it has all of the wooden utensils any good kitchen needs!) to scrape up any bits of the browned goodness at the bottom of the pan. Deglazing your pan like this adds a lot of flavor to your stew broth! Pour in the rest of your stout and add your carrots, potatoes and thyme. Place in the oven at 350 degrees for about an hour and a half or until your carrots are as tender as you’d like. Serve with this Irish soda Bread recipe!
(Note: The links in this post are affiliate links. Read our disclosure policy here.)