irish stew
(1 RATING)
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!
No Image
prep time
30 Min
cook time
2 Hr
method
---
yield
8 - 10
Ingredients
- 1 pound stew beef (or lamb), cut into 1 inch pieces
- 1 package baby carrots
- 1 package creamer potatos
- 1 package celery, cut into 1 inch pieces
- 1 package pearl onions
- 3 boxes college inn beef stock (sirloin flavored is best)
- 2 bottles guinness stout beer
- 1 can sweet baby peas
- - salt, pepper, rosemary, garlic & onion powder: to taste
How To Make irish stew
-
Step 1Place the meat, carrots & potatoes into a pressure cooker. Add the Guinness Stout. Add beef stock to cover. Secure top properly on cooker.
-
Step 2Once the cooker is 'rocking', cook for 45 minutes. Place the cooker under cold water to vent steam.
-
Step 3When the meat & vegetables are done, transfer them to the pot with the celery. Add the peas & bring to a boil.
-
Step 4Add seasonings to taste.
-
Step 5If the stew is too thin, mix 1/4 cup flour with cold water & drizzle into stew, stirring constantly until stew thickens.
-
Step 6Serve in bread bowls or with hot sourdough rolls.
-
Step 7Refrigerate 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes