Irish Stew Recipe

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Irish Stew

Therese Herlihy

By
@ThereseH

Our Bible Study Class has 'Soup & Study' during Lent & I wanted to make a hearty stew for them. I usually just toss the ingredients in a pot & season it the way I like. This time I had to write everything down because when we finished, the pot was empty & everyone wanted the recipe. Everything is adjusted to your taste, so if there's something you don't like, just leave it out!


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Comments:

Serves:

8 - 10

Prep:

30 Min

Cook:

2 Hr

Ingredients

1 lb
stew beef (or lamb), cut into 1 inch pieces
1 pkg
baby carrots
1 pkg
creamer potatos
1 pkg
celery, cut into 1 inch pieces
1 pkg
pearl onions
3 box
college inn beef stock (sirloin flavored is best)
2 bottle
guinness stout beer
1 can(s)
sweet baby peas
salt, pepper, rosemary, garlic & onion powder: to taste

Directions Step-By-Step

1
Place the meat, carrots & potatoes into a pressure cooker. Add the Guinness Stout. Add beef stock to cover. Secure top properly on cooker.
2
Once the cooker is 'rocking', cook for 45 minutes. Place the cooker under cold water to vent steam.
3
When the meat & vegetables are done, transfer them to the pot with the celery. Add the peas & bring to a boil.
4
Add seasonings to taste.
5
If the stew is too thin, mix 1/4 cup flour with cold water & drizzle into stew, stirring constantly until stew thickens.
6
Serve in bread bowls or with hot sourdough rolls.
7
Refrigerate leftovers. If it gets too thick after cooling & you want to thin it out, add a little beef stock until it is the desired consistency.

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup