Irish Steak Stew

Irish Steak Stew

Lisa Phillips

This stew will warm the even the coldest Leprechaun right up! Guinness Beer and Salt Sisters Steak Seasoning along with the mushroom lovers olive oil give this stew a rich and earthy flavor the whole family will enjoy.

Irish Beef Steak Stew

2 tbsp mushroom lovers olive oil

1.5-2 lbs beef stew meat

1 medium onion, chopped roughly

2 tsp Salt Sisters Steakhouse Seasoning

Salt and pepper to taste

2 cups beef stock, divided

2 tbsp cornstarch

1 can Guinness or other stout beer

2 bay leaves

4 sprigs chopped fresh thyme or 1 tsp dried thyme

1 clove minced garlic

4 medium carrots

4 medium red potatoes

½ cup frozen peas

Rub Salt Sisters Steak Seasoning, salt & pepper over stew meat and let sit for 15 minutes. Heat olive oil in a large Dutch oven or soup pot and brown the beef chunks, half at a time over medium heat until golden and nicely crusted.

Move the browned beef to one side of the pot and lower the heat. Add in chopped onions and thyme, cook over low heat for 8-10 minutes until tender and fragrant. Add in minced garlic and cook briefly for around 30 seconds.

Add the cornstarch to the beef and stir to coat. Add 1 cup of beef stock and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness and bay leaves, turn the heat up and bring to a boil. Reduce heat and simmer for 1 hour.

Add carrots and potatoes to the pot, stir, and add in the last cup of beef broth. Cover and continue cooking for an additional hour. Add peas in and cook uncovered for an additional 30 minutes.

Serve sprinkled with some fresh parsley if desired.

Originally published March 4, 2020

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