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Lunch / Dinner

Irish Stew

Whether you have the luck of the Irish or not, you won’t run into trouble preparing this one-pot dinner. It's packed full of beef (though you could easily swap in lamb stew meat), onions, and potatoes and has a rich Guinness enhanced broth you won't soon forget.

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Ingredients

BROWN:

SWEAT:

DEGLAZE:

STIR IN:

This recipe makes a hearty amount of stew, but don't worry, the leftovers taste great. Heat them up gently and add extra broth if the consistency is too thick.

Instructions

Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium.

Sweat onions in remaining 2 Tbsp. oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute.

Deglaze pot with beer, scraping up any brown bits. Add beef and chicken broths, beef and any accumulated juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour.

Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes.

Stir tomato paste and flour into the sautéed onions. They will help thicken the liquids into a rich sauce.

Stir tomato paste and flour into the sautéed onions. They will help thicken the liquids into a rich sauce.

A dark beer, like stout, gives the stew more depth than a lighter beer. Guinness is one popular brand.

A dark beer, like stout, gives the stew more depth than a lighter beer. Guinness is one popular brand.

Stir in the cabbage during the last 5 minutes of cooking so it stays slightly crisp and retains some color.

Stir in the cabbage during the last 5 minutes of cooking so it stays slightly crisp and retains some color.

Nutritional Facts

Tags: Easy, Make Ahead, Lunch, Dinner, Soup, St. Patrick'S Day

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