Saturday, March 23, 2013

Easy Irish Stew

Irish Stew

3 tablespoons vegetable oil
½ cup flour
1 pound stew beef (look for precut beef or cube a roast into 1-inch pieces)
2 cloves garlic, minced
5 cups beef broth
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon thyme
1 tablespoon Worcestershire sauce
6 cups potatoes, peeled and cut into ½-inch pieces
1 large onion, chopped
2 cups carrots, peeled and cut into chunks
½ teaspoon salt
¼ teaspoon pepper

Heat oil in a large pot over medium-high heat.

Put flour, beef, salt and pepper in a large plastic bag and shake to cover the meat evenly in flour.

Add beef to hot oil and cook until browned all over.

Stir in garlic and cook, stirring, for about a minute.

Add beef broth, tomato paste, brown sugar, thyme and Worcestershire sauce.
Bring to a boil, reduce heat and simmer 1 hour.

Add potatoes, onion and carrots and stir well.

Continue cooking for an additional hour, until vegetables and meat are tender.  Serve with warm

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