eat….drink….and be merry….it makes life better!
Beef stew Irish style. I love beef stew, who doesn’t right?
It’s almost St. Paddy’s Day, and the nights are not showing any signs of Spring. Today is a beautiful day, filled with sunshine and promising to be in the low 50’s. I….will…. take…. it! But, unfortunately those temperatures will only linger for a few hours. Tonight the temperatures will again drop and only reach the mid 30’s tomorrow. Sounds like a beef stew night to me. Hearty, filling, and so easy! This is perfect if you have left over beef or pork roast. Hopefully you have the following ingredients in your pantry.
1/2 Cup Flour
1 and 1/2 Pound Beef Cut Into Cubes or Lamb for Lamb Stew
3 Tablespoons Oil
2 Medium Spanish Onions
2 Garlic Cloves Minced
1 Can of Beer (dark preferably, but all I had was light)
4 Cups Beef Consommé (because I love the added flavor, you can use beef stock
1 Bay Leaf
5-6 Potatoes Cut into Large Cubes(I use 2 Yukon Gold & 3 Red Skin)
4 Medium Carrots Cut into 1-inch Pieces
1/2 Teaspoon Tarragon
1 Teaspoon Paprika
1 Teaspoon Salt
1 1/2 Teaspoon Worchester Sauce
Parsley for Garnish
Place flour in large Ziploc bag and add beef pieces 5 at a time coating each piece well. (Do not dispose of flour mixture we will use it later) Add oil to coat bottom of large Dutch oven pan; brown meat in batches, removing each batch after browning. Set meat aside.
Into the Dutch oven goes the onion for sautéing until they become transparent. Add garlic to the onion mixture. Deglaze the onions and garlic with the can of beer scrapping the bottom of the pan with a flat wooden spatula pulling up all of the brown pieces.
Bring back to simmer for a few minutes, add consommé and return beef to the pan along with the bay leaf. Bring ingredients back to a boil, reduce the heat to a low simmer and cover for approximately 1 hour or until meat is tender. Or you can place in 350 degree oven for 1-1/2 hours. I have made it both ways and really do not have a preference.
Add salt, pepper and remaining ingredients and stir well, add the vegetables and continue simmering for 15 minutes;
Remove 1/2 cup of the liquid and place in shallow bowl, add the flour mixture and mix well with small beater until smooth; stir mixture into the stew. Continue to stir while stew thickens for a few minutes. Remove from heat and garnish with chopped parsley.
Don’t be afraid of adding any root vegetables like turnips or rutabaga’s; just remember to cut some of the potatoes and carrots when doing so. Also, some throw in a cup of peas.