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This healthy Irish Beef Stew is a hearty, delicious dinner everyone will love and is so easy to do! Tender beef, carrots and potatoes simmer slowly on the stove in a delicious broth that includes Guinness Beer!
This Irish Beef Stew is hearty, delicious and and easy to make, although it does require some patience as it slowly simmers on the stove. The end result is tender cuts of beef, carrots and potatoes in a delicious, thick gravy. The gravy gets its delicious flavour from Guinness and there isnothinglike it!
I am waaay past the point in my life where I am willing to go out to celebrate St. Patty’s day and so this is my way of celebrating! I’ll take a hearty stew and my Chocolate Guinness Cupcakes with Cream Cheese Frosting over braving the crowds at a pub, thank you!
Making Irish Beef Stew is really easy. I use stew beef that is relatively inexpensive and already cubed. Because this stew is cooked on low heat over a long period of time, the beef becomes so tender and flavourful.
While the cook time on this stew might seem a bit daunting, it really isn’t all that difficult and you do not need to babysit it the whole time. After browning your beef and bringing all the ingredients to a simmer, you can place the lid on it and let it do its thing, only checking in on it to stir from time to time.
Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
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