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Traditional Irish Stew for St. Patrick’s Day
Prep 30min
Total3hr30min
Ingredients13
Servings4
This Irish stew made with Guinness beer is perfect for celebrating St. Patrick’s Day. Stewing with beer is a technique used to soften the meat and give it a unique malted flavor. This dish is economical, it yields large portions and it’s easy to make. It is also good to keep in mind that stews always taste better a day or two after cooked because it allows the flavors to really set in.
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Ingredients
3lb veal for stews, in chunks
Salt and black pepper, to taste
4tablespoons flour
Extra virgin olive oil, to taste
3garlic cloves, chopped
3onions, chopped
4carrots, sliced
10medium potatoes, cleaned and cut into large pieces (unpeeled)
Fresh herbs or spices, to taste
4bay leaves
4tomatoes, diced
3cups dark Guinness™ beer
1cup beef broth, low in sodium
Directions
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1
Remove excess fat from meat. Season and roll in flour.
2
Heat up a cast iron pot on medium heat and add oil and garlic. Sauté garlic until tender.
3
Add meat to pot and brown. Remove from pot and save on the side. In the same pot, add onions and cook for 10 minutes on low heat until they turn clear. Add carrots and mix in with onions. Cook for 5 minutes before adding rest of ingredients.
4
Add potatoes and mix well. Season with herbs, add bay leaves and then tomatoes. Mix well. Cook for 5 minutes and then add meat and beer.
5
Let the juices reduce, about 15 minutes on medium heat. Add the broth, lower heat and cook on low heat for about 2 hours mixing once in a while.
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You can make the stew ahead of time and reheat in the same pot on low heat. It will taste even better if you make it ahead of time.
Serve with warm bread or with a traditional Irish mash potatoes and onions called champ. For a lighter option serve with a seasonal salad.
Serve with the same type of beer used to prepare the dish or with one that’s a bit more intense in flavor.
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No nutrition information available for this recipe
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This Irish stew made with Guinness beer is perfect for celebrating St. Patrick’s Day. Stewing with beer is a technique used to soften the meat and give it a unique malted flavor. This dish is economical, it yields large portions and it’s easy to make. It is also good to keep in mind that stews always taste better a day or two after cooked because it allows the flavors to really set in.
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