Irish Beef Stew
Full of rich flavor, this stew gives you all the warm feels on a cold, or hot day. Made with cubed stew meat, and potatoes, it's warm and delicious and you will think you've died and gone to Ireland!
Ingredients
- 2 lb lean, cubed stew meat
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil divided into 1 tbsp each
- 1 small onion diced
- 2 tsp minced garlic
- 1 6 oz can tomato paste
- 4 cups beef broth about 2 1/2 cans, saving the other half
- 2 tbsp Worcestershire Sauce
- 5 baking potatoes, peeled and cubed
- 1 lb bag baby carrots
Instructions
- Season meat with salt and pepper.
- In a cast iron or stock pot, over medium-high heat, add 1 tbsp of olive oil. Once heated, add one-half of the stew meat, careful not to overcrowd the pan.
- Sear first batch about 2 minutes on each side. Remove from pan and set aside and sear second batch.
- Reduce heat to medium heat. Add the second tablespoon of olive oil to pot and after it has heated, add chopped onions and cook 5-6 minutes until soft. Add minced garlic and cook another minute.
- Add tomato paste and whisk together with onions and garlic.
- Then, add beef broth and Worcestershire Sauce, using the whisk to scrape the bottom of the pan to deglaze the pan and get the sediment off the bottom into your broth.
- Add meat back to pot and bring to a boil. Cover and reduce heat to low and simmer for an hour (or until your beef is tender).
- Add cubed potatoes and carrots. Cover and cook another 30-45 minutes until both are tender.
- Uncover and remove from heat. Serve with cornbread or crackers.