We’re expecting a resurgence of winter this week – good ol’ Minnesota weather – so I thought it would be a good idea to make something warm and filling. With St. Patrick’s Day coming up tomorrow, this stew fit the bill.
The first time I made this stew I was living on my own for the first time in an apartment in Minneapolis, and was slightly afraid that the crock pot would burn my building down. Thankfully, that didn’t happen, and the end result was delicious.
Irish Beef Stew
Note: Feel free to vary the amount of vegetables you use in this recipe, depending on your preferred meat to vegetable ratio.
- 3 large russet potatoes, scrubbed and cut into 3/4-inch pieces
- 1 medium onion, roughly chopped
- 3 cloves of garlic, minced
- 1 lb baby carrots
- 2 tbsp olive or vegetable oil
- 1 3/4 lbs beef stew meat, cut into 1 inch-pieces
- 2 tbsp butter or non-dairy alternative such as Earth Balance
- 2 cups low sodium beef broth
- 3/4 cup red wine
- 3/4 cup stout beer (I used Furthermore’s Three Feet Deep)
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tbsp low sodium soy sauce
- 1/2 tbsp dried thyme
- 1 1/2 tbsp cornstarch mixed with 1 tbsp water
- 2 bay leaves
- Put the potatoes, onion, garlic, and carrots in a crock pot.
- Rinse the stew meat and pat dry, then sprinkle with some salt and pepper. In a large skillet, heat the oil over medium heat. Add the stew meat and cook until it’s browned on all sides. Remove the meat from the skillet and add it to the crockpot, leaving juices in the pan.
- Add the butter or non-dairy alternative to the skillet and let it melt. Add the beef broth, red wine, beer, tomato paste, sugar, soy sauce, and thyme, and bring to a boil. Boil for two minutes, and then turn the heat down to low. Simmer the sauce for about 10 minutes. Add the cornstarch and water mix and let simmer for a minute or two over low heat until the sauce thickens to desired consistency. Add more cornstarch/water mixture if needed.
- Pour the sauce into the crockpot and add the bay leaves. Stir the stew so everything is mixed up well. Cook on high for 4 to 6 hours, or on low for 6 to 9 hours.
To really get in the St. Patty’s Day spirit, serve this with Irish soda bread.
Source: Adapted from the little kitchen