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Wednesday, March 20, 2013

Irish Beef Stew

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A delicious, hearty meal, in honor of St. Patrick's Day!

I have Irish ancestors, so that must be why I love this stew. . .

Last year at Zupas they were having a tour of soups spotlighting different soups from around the world. My husband fell in love with the Irish Beef Stew.  We were watching eagerly for it to come back this St. Patrick's Day & were happy to see it on the menu last week!  Well, I decided to make one of my own.  I isn't the same, at all, but it certainly was divine! Typically this stew is made with beer, but I don't like to cook with alcohol & never have it around the house.  So this is my alcohol free version.

Irish Beef Stew



Irish Beef Stew


1-2 Tbsp. oilve oil

1/4 c.  flour
2 lbs beef stew meat
6 garlic cloves, minced
4 cups beef stock


2 c. water

1 Tbsp. Worcestershire sauce
1 tsp. thyme
1/2 tsp. sage
2 bay leaves
1/2 tsp. black pepper
3 lbs potatoes chopped
3-5 celery stalks, diced
1 onion, diced
2 cups chopped carrots
1 Tbsp. dried parsley


1 c. frozen peas


Combine the olive oil, meat, onions, and garlic and cook until meat is browned.  Add in all the remaining ingredients (except the flour).  Bring to a boil and simmer until meat and vegetables are tender- about an hour to an hour and a half. About 10 minutes before serving, remove some of the broth- about 1 c. and stir the flour into it. Mix it back into the soup and allow it to cook until thickened. 



It is great served with a thick hearty bread like this one





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