This hearty and healthier Irish beef stew may be better for you, but it does not sacrifice any flavor. Simmering for about 2 hours makes the meat and vegetables fork tender and delicious.
- 1 1/4 lbs. lean beef stew meat, trim any fat, cut into 1-inch cubes
- 2 tsp. extra virgin olive oil
- 5 cups onions, chopped (about 3 onions)
- 2 garlic cloves, chopped
- 1 tbsp. tomato paste
- 1 (24 oz.) container of reduced sodium beef stock or broth (3 cups)
- 1 bottle beer, Guinness or other stout
- 2 bay leaves
- 1/2 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1 1/2 cups baking potatoes, peeled and cut into ½ inch chunks (~2 potatoes)
- 1 1/2 cups sweet potatoes, peeled and cut into ½ inch chunks (~2 potatoes)
- 1 1/2 cups carrots, peeled and cut into ½ inch slices
- 1 1/2 cups parsnips, peeled and cut into ½ inch slices
- 2 tbsp. cornstarch
- A little water
- Coat a large nonstick pot or Dutch oven with cooking spray. Add beef cubes to pan and cook for 5 minutes, over medium-high heat. Turn to brown all sides. Using a slotted spoon, remove the beef from pan.
- Heat 2 tsp. of oil in same pan. Add onions and cook for about 3 minutes. Stir in garlic and continue to cook until onions are soft, about 2 more minutes. Stir often.
- Add tomato paste and cook for 1 minute, stirring often.
- Stir in beef stock and beer, scraping down the sides to loosen the browned bits.
- Add back browned beef and stir in bay leaves, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 1 hour. Stir occasionally.
- Add potatoes, sweet potatoes and bring to a boil. Turn down to a simmer, cover and cook for an additional 40 minutes.
- Stir in carrots and parsnips, cover and simmer for 30 more minutes.
- In a small bowl, add cornstarch and a little water and using a whisk or fork, slowly mix to dissolve. Add dissolved cornstarch to stew and mix well. Cook uncovered over medium-high heat until stew is thickened, about 10 minutes.
- Remove bay leaves before serving