Beef Stew with Yukon Gold Potatoes

Yield:
8 servings

Substitute Guinness stout for the beef stock for extra rich flavor! Enjoy this meaty Irish stew with a scoop of colcannon, champ or mashed potatoes!

Ingredients:

  1. 4 tablespoons all purpose flour
  2. 1 teaspoon salt
  3. 1 teaspoon freshly ground pepper
  4. 1/4 teaspoon cayenne pepper
  5. 3 pounds boneless top sirloin steak, cut into 2 -inch cubes
  6. 1 large onion, coarsely chopped
  7. 3 cloves garlic, chopped
  8. 1 can (6 ounce) tomato paste, dissolved in 1/4 cup water
  9. 2 1/2 cups beef stock or (20 ounces) Guinness stout
  10. 2 cups carrots, thinly sliced
  11. 1 1/2 teaspoons dried thyme
  12. 2 tablespoons oil
  13. fresh parsley sprigs
Directions:

Place flour in a plastic, zip-lock type bag. Add salt, ground black pepper and cayenne. Add beef to the flour mixture and toss to coat each piece.

Heat oil in a large soup pot over medium heat. Add meat and brown on all sides. Lower the heat, add onions and garlic and saute for 5 minutes. Add tomato paste, cover and cook gently for about 5 minutes.

Pour beef stock or Guinness over the meat; add the carrots and thyme. Stir, taste, and add a little more salt if necessary.

Cover and simmer until the meat is tender, about 45 minutes to 1 hour.

Add a fresh parsley sprig to each bowl of stew along with a scoop of 'green' mashed potatoes. Stew may also be served with plain boiled potatoes, colcannon, (mashed potatoes and cabbage) or champ (mashed potatoes, scallions, milk and butter).

Note:
To make green mashed potatoes, stir a few drops of green food coloring to mashed potatoes just before serving.



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