Irish Stew

With fall creeping in I had a strong desire for a hearty stew... And this one didn't disappoint! Filled with meat, potatoes and veggies this is a filling dinner for anyone! My girls emptied their bowls! AND told me a few times how "yummy" it was!

Traditionally Irish Stew is made with lamb- which is a bit more difficult to come by in Iowa than beef (and quite a bit more expensive). So I used beef. The key ingredient, however, is the Guinness. And, though the recipe only calls for the stew to simmer for an hour, mine was on the stove for about 4; over very low heat. The longer you simmer a stew the more flavorful the meat becomes. And your kitchen smells great all afternoon!

I served this with Mini Cheddar Scones... Both recipes are from Cuisine at Home magazine. Or try it with Irish Brown Bread...

Ingredients:

2 lb lamb or beef stew meat, cut to chunks, seasoned with salt & pepper
1/4 c olive oil, divided
2 c onion, diced
2 T garlic, minced
2 T tomato paste
1/4 c all purpose flour
1/4 c Guinness (or other dark beer... But it's IRISH stew- use an Irish beer)
2 c beef broth
2 c chicken broth
2 fresh thyme sprigs (I used dried thyme leaves)
2 lb Yukon Gold potatoes (I used russet), peeled and cubed
1 c carrot, chopped
1 c frozen peas
1 c cabbage, sliced (calls for savoy, I used "regular")
salt and pepper to taste

Instructions:

Brown meat in 2T oil in a large pot over medium high heat for 8 minutes. Transfer to a bowl (with juices) and set aside. Reduce heat to medium.

Add 2T oil and onion to the pot and sweat, covered, until soft, about 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, about 2 minutes. Add flor, stir to coat, and cook one minute more.

Deglaze with beer, scraping bits from bottom of the pot, then add broths, meat and juices, and thyme. Bring to a simmer, reduce heat to low, cover and simmer one hour.

(I simmered for that hour then turned off the heat but left the pot on the stove for a couple hours. When I was ready to continue I brought it back to a simmer. I think the extra time in the broth really enhances the flavor.)

Stir in potatoes and carrot. Cook until potatoes are tender, about 12 minutes, then add peas, cabbage, salt & pepper. Simmer 5 more minutes.