Irish Stew

Ingredients

• 2 teaspoons vegetable oil
• 1 lb lean beef, cubes for stew
• 2 tablespoons all-purpose flour
• 1 small onion, chopped
• 2 cups sliced fresh mushrooms
• 6 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 2 cups beef broth
• 12 ounces irish stout beer
• 4 cups sliced carrots
• 2 large potatoes, peeled and diced
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/4 cup chopped fresh parsley

Directions

1. 1

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

2. 2

   Coat beef cubes with flour, shaking off the excess.

3. 3

   Fry beef cubes until browned on all sides. Remove from the pot and set aside.

4. 4

   Add the onion and mushrooms to the pot, and cook stirring constantly until onion is tender, about 3 minutes.

5. 5

   Return beef to the pot, and stir in tomato paste, beef broth, and beer.

6. 6

   Add potatoes and carrots, cover, and simmer over low heat for about 1 hour.

7. 7

   Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened.

8. 8

   Sprinkle with parsley and serve.