A meaty Irish stew!
Yield: 8 servings
Place flour in a plastic, zip-lock type bag. Add salt, ground black pepper and cayenne. Add beef to the flour mixture and toss to coat each piece. Heat oil in a large soup pot over medium heat. Add meat and brown on all sides. Lower the heat, add onions and garlic and saute for 5 minutes. Add tomato paste, cover and cook gently for about 5 minutes. Pour Guinness over meat; add the carrots and thyme. Stir, taste, and add a little more salt if necessary. Cover and simmer until the meat is tender, about 45 minutes to 1 hour. Add a fresh parsley sprig to each bowl of stew along with a scoop of "green" mashed potatoes*. Stew may also be served with plain boiled potatoes, colcannon, (mashed potatoes and cabbage) or champ (mashed potatoes, scallions, milk and butter).
Note: To make green mashed potatoes, stir a few drops of green food coloring to mashed potatoes just before serving.
Please note that some ingredients and brands may not be available in every store.
“The Guinness gives this stew a thick, rich flavor. I served a large scoop of "green" mashed potatoes with each bowl. ”
“This is such an excellent, hearty stew. We made it for a dinner group and every drop was eaten.”
“This is our family's favorite stew. I can't keep them out of the kitchen when I'm cooking it! I can't remember the last time they ran to the table so quickly!”
“Wow, what a great meal for St. Patricks Day, or for any day. Mouth watering good stuff! The Guinness really adds to the flavor, in fact, an Irish stew without Guinness is just plain stew. They're after me lucky charms!”
Kansas City, KS
“This is a great stew!”
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