Sunday, March 10, 2013
There are just as many versions of Irish Stew as you can think of. The basis of the stew is meat and potatoes. Usually made lamb or mutton, along with potatoes, and other vegetables that may have been thrown in if available. Sometimes it is made with beer, sometime without. Every town or village probably has their own special version of this comfort food.
My version uses beef instead of lamb. Several more vegetables, such as carrots, peas, onions, and potatoes. And it is super delicious. A wonderful hearty stew with a nice thick broth. The taste is pure comfort.
I hope you try my version of Irish Stew and be Irish at least for a day!
2 lb stew meat, cut into 1 1/2" chucks
4 T olive oil
1 1/2 c diced yellow onion
2 T garlic, minced
2 T tomato paste
1/4 c flour
2 c low sodium beef broth
2 c low sodium chicken broth
1 1/2 t dried thyme
2 lb russet potatoes, peeled and diced into 1 1/2" chunks
1 c carrots, chopped in bite size chunks
3/4 c frozen peas, thawed
Brown beef in 2 tablespoons of oil in a dutch oven over medium-high heat, about 6-7 minutes.
Remove beef and it's juices to a bowl.
In the same pan add the remaining 2 tablespoons of oil and the onion to the pan. Reduce heat to medium and cook until soft about 5 minutes. Stir in garlic and tomato paste and cook an additional 2 minutes until paste has darkened. Add flour to the pan and stir and cook for another minute.
Add a couple of tablespoons of the beef broth and deglaze the pan, scraping up any brown bits on the bottom. Add the remaining beef broth, chicken broth, beef and their juices and thyme. Bring pot to a boil and reduce heat to a simmer. Cover and cook for 1 hour 15 minutes.
Add potatoes and carrots and cook another 30 minutes until vegetables are tender. Add peas and stir to combine. Allow to cook another 15 minutes until heated through. Serve