Irish Stew

Red meat, check. Potatoes, check. Beer, check. Irish Beef Stew has the makings of a perfect meal for my boyfriend, and I love it because you only have to clean one pot in the end, and there are a few veggies.

He has been asking me to make this meal since I moved in with him, and last week he enjoyed eating the fresh stew and even deigned to eat the leftovers.

My one warning is that Guinness stout makes the stew a bit bitter, and I would pick a milder beer next time.

Irish Beef Stew

Ingredients

2 T Vegetable Oil

2 T flour

1 lb beef stew meat (lean)

1 Chopped Onion

2 large potatoes, peeled and diced

4 Sliced Carrots

2 Cups Sliced Mushrooms

6 garlic cloves minced

1 6 ounce can tomato paste (not sauce...I've made that mistake before)

2 cups beef broth

12 ounce Irish stout beer

1 tablespoon cornstarch

1/4 cup fresh minced parsley

Steps

1. In a large pot, heat oil. Coat beef in flour and fry in oil until browned on all sides. Place meat in a bowl and set aside. Place mushrooms and onions in the pot, cook until onions are tender.

2. Place the beef back in the pot, stir in the tomato paste, garlic, beef broth and beer. Add potatoes and carrots. Cover and simmer on low for 1 hour.

3. Mix cornstarch with 1 tablespoon water. Pour into the stew and stir. Simmer until sauce has thickened. Sprinkle with fresh parsley. (Serves 6)

Tweaked from Allrecipes