Special Irish Beef Stew
Special Irish Beef Stew is an European main course. This recipe serves 6 and costs $1.58 per serving. One portion of this dish contains approximately 25g of protein, 6g of fat, and a total of 284 calories. A mixture of beef broth, fresh mushrooms, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for st. patrick day. 101 person have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is brought to you by Allrecipes. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is tremendous. Try Irish Beef Stew, Irish Beef Stew, and Irish Beef Stew for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 cups beef broth
1 pound lean beef stew meat
4 cups sliced carrot
1 tablespoon cornstarch
2 tablespoons all-purpose flour
2 cups sliced fresh mushrooms
1/4 cup chopped fresh parsley
6 cloves garlic, minced
1 small onion, chopped
2 large potatoes, peeled and diced
1 (6 ounce) can tomato paste
2 teaspoons vegetable oil
1 tablespoon cold water
Equipment:
dutch oven
pot
Cooking instruction summary:
Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot. Add the onion, mushrooms, and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes. Return beef to the pot, and stir in tomato paste, beef broth, and beer. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve. Kitchen-Friendly View
Step by step:
1. Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides.
2. Remove from the pot.
3. Add the onion, mushrooms, and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
4. Return beef to the pot, and stir in tomato paste, beef broth, and beer.
5. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour.
6. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve.
Nutrition Information:
covered percent of daily need
