irish stew
(1 rating)
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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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(1 rating)
yield
8 - 10
prep time
30 Min
cook time
2 Hr
Ingredients For irish stew
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1 lbstew beef (or lamb), cut into 1 inch pieces
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1 pkgbaby carrots
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1 pkgcreamer potatos
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1 pkgcelery, cut into 1 inch pieces
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1 pkgpearl onions
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3 boxcollege inn beef stock (sirloin flavored is best)
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2 bottleguinness stout beer
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1 cansweet baby peas
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salt, pepper, rosemary, garlic & onion powder: to taste
How To Make irish stew
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1Place the meat, carrots & potatoes into a pressure cooker. Add the Guinness Stout. Add beef stock to cover. Secure top properly on cooker.
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2Once the cooker is 'rocking', cook for 45 minutes. Place the cooker under cold water to vent steam.
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3When the meat & vegetables are done, transfer them to the pot with the celery. Add the peas & bring to a boil.
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4Add seasonings to taste.
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5If the stew is too thin, mix 1/4 cup flour with cold water & drizzle into stew, stirring constantly until stew thickens.
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6Serve in bread bowls or with hot sourdough rolls.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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