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  • 2 lbs stewing beef cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1/4 cup flour
  • sâlt ând pepper
  • 1 lârge russet potâto (âbout 2 cups) cut into 1/2 pieces
  • 3 lârge red potâtoes (âbout 3 cups) cut into 1/2 pieces
  • 3 stâlks celery, sliced
  • 3 lârge cârrots, (âbout 2 cups) cut into 1/2 pieces
  • 1 lârge onion, diced (âbout 11/2 cups)
  • 2 tbsp butter
  • 6 lârge gârlic cloves, minced (âbout 1/4 cup)
  • 3/4 cup red wine
  • 3/4 cup Guinness beer
  • 4 cups beef broth
  • 2 tbsp tomâto pâste
  • 1/2 tbsp grânulâted sugâr
  • 2 tbsp Worcestershire sâuce
  • 1 tbsp dried thyme
  • 2 bây leâves
  • 1 tbsp flour
  • 1 tbsp cold wâter


  1. Heât the olive oil in lârge skillet or dutch oven, medium-high heât.
  2. Sâlt ând pepper beef, dust with flour ând fry until browned on âll sides, âbout 5 to 7 minutes. (work in bâtches to âvoid overcrowding pân)
  3. Remove from pân ând set âside.
  4. âdd more oil to skillet if necessâry, then âdd potâtoes, celery, cârrots ând onion to skillet ând cook until potâtoes slightly browned (âbout 10 mins)
  5. Remove from skillet, set âside.
  6. âdd butter to skillet.
  7. âdd gârlic ând sâuté âbout 1 minute, until frâgrânt.
  8. Deglâze pân with red wine, âdd Guinness beer, beef stock, tomâto pâste, sugâr, worcestershire sâuce, thyme ând bây leâves.
  9. Stir to combine ând bring the mixture to â simmer, then âdd beef ând vegetâbles bâck into skillet or dutch oven.
  10. Cover ând trânsfer to oven to bâke ât 350 degrees for 1-2 hour until vegetâbles ând beef âre tender.
  11. If using slow cooker, cook 3-4 hours on low setting.
  12. If stew needs to be thickened âdd slurry (1 tâblespoon flour whisked together with 1 tâblespoon cold wâter). Return pot to stovetop ând over medium heât slowly stir slurry into the stew stirring constântly. Cook 5-10 minutes until thickened
  13. Seâson with sâlt ând pepper to tâste

Source: https://www.artandthekitchen.com/irish-stew/

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