Irish Stew

There are so many dishes that say Irish. Corned beef and cabbage, potatoe pancakes, soda bread. Yum, I am getting hungry just thinking about it. Today I thought I would share this easy Irish Stew. You can use beef or lamb. Either way it turns out pretty lip smacking good.

Irish Stew

2 tablespoons olive oil

3 tablespoons all purpose flour

2 pounds beef chuck or shoulder cut lamb - cut into 2 inch pieces

1 pound carrots - peel and cut into 1 to 2 inch pieces

6 large potatoes - peel and cut into 2 to 3 inch chunks

2 medium onions - cut into pieces - optional

2 cloves of garlic - minced

2 cups of beef broth

1 6 ounce can of tomato paste

1 12 ounce bottle of stout beer [like Guiness]

1 tablespoon cold water

1 tablespoon cornstarch

a few sprigs of fresh parsley or chives

Dredge the meat in the flour till coated.

Heat the oil in pan. When hot brown the meat in the oil.

Place the vegetables in layers in a large slow cooker.

Place the browned meat on top.

Mix the tomato paste, beef broth, and beer together.

Pour over vegetable and meat mixture.

Cook on high for 5 to 6 hours till meat is tender.

Cook on low 6 to 8 hours till meat is tender.

During the last hour mix the water and cornstarch, add to stew. This will thicken it a bit.

Serve with chopped parsley or chives on top.

Soda bread is a wonderful served with this, enjoy!