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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (689g) Recipe makes 8 servings |
||
| Calories 507 | ||
| Calories from Fat 149 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 483mg | 20% | |
| Potassium 1057mg | 30% | |
| Total Carbohydrate 37.0g | 12% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 4.4g | ||
| Protein 28.0g | 56% | |
Irish Beef Stew
By: Jellyqueen
Sep 21, 2001
This is my adopted recipe, I haven't made it yet.
SERVES 8
Ingredients
- 2 lbs lean stewing beef or beef chuck, in two inch chunks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- flour (for dredging)
- 2 tablespoons bacon drippings or vegetable oil
- 2 large yellow onions, chopped
- 1 clove garlic, finely minced (optional)
- 6-8 medium carrots, scraped and sliced
- 2-3 large potatoes, peeled and cut into cubes
- 2-3 turnips, peeled and cut into cubes (optional)
- 1 cup Guinness stout
- 1 cup beef broth
Directions
1
Season beef with salt and pepper; toss beef chunks in flour until well coated.2
Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.3
When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.4
Return beef to pot and add carrots, potatoes, turnips, stout and broth.5
Bring to a boil and reduce heat to a simmer.6
Cover and cook for 2 hours or until beef is fork-tender.
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- Course > Main Dish > Stews
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- Main Ingredient > Meat > Beef
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: Denise Reynolds
On Mar 16, 2009
This was really good. My husband made it for dinner last night. We did add 2 cups of broth and a whole can of the Guinness draught so that veggies were covered with liquid. Also added a little flour water mixture to thicken the sauce up a bit. It only took about an hour and a half but he cut the veggies into smaller pieces. Great stew!!!
From: Baz
On May 5, 2009
Great for the slow cooker. As other reviewers have said, the quantities for the liquids in the recipe are a bit light. I eneded up using 2 cups of Guinness and probably 2 to 3 cups of beef stock so that everything was covered in the crock pot. As I serve it on mashed potatoes, I didn't use potatoes in the actual recipe but used a turnip, a swede, a parsnip, a sweet potato and about 4 medium carrots. Next time I'll add a bay leaf or two as my good friend and chef Browndog said that this would take any acidity out that may come from the stout. Thanks for posting - loved it!
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