Irish Beef Stew

Irish Beef Stew - Seriously Soupy

For St. Patrick's Day this year I wanted to make a traditional Irish Beef Stew. Although this is a slight deviation from soup making, I thought it would be an interesting recipe to try out - using similar cooking techniques that I have been using on the site. For the stew, I used a flavorful base of onions, rosemary, garlic, parsley, tomato paste, thyme and bay leaves that was slowly cooked with beef tips and dark beer. The result was a distinctive and hearty stew that can be also made with mutton or lamb. Enjoy and Happy St. Patrick's Day!

Irish Beef Stew
Ingredients:
2 cups of water
drizzle of olive oil 
1 pound of beef stew meat, cut into 1-inch pieces 
1 large yellow onion, chopped up
2-3 stalks of carrots, peeled and chopped up2-3 potatoes, cut up (I kept the skins on)
4 cloves of garlic, minced 
1/2 bottle of dark beer- (I used Trader Joe's Black Toad Ale)
1 can of tomato paste 
1 tablespoon of thyme 
1 tablespoon of rosemary
2-4 bay leaves
Bunch of parsley, chopped
sea salt 
pepper

Directions:
Drizzle olive oil in a pot and chop up the onions and garlic and add them to a pot. Cook on medium heat and add in the thyme, bay leaves, rosemary, parsley, tomato paste and some water and let cook for 10-15 minutes. Cut up the carrots and potatoes. Stir the mixture and add them into the pan. Reduce flame and add in the beef and beer. Let cook for an hour, checking on it periodically and tasting as you go. Enjoy! 

Serve with Irish Soda Bread by Simple Bites.


Seriously Soupy Serena