Irish Beef Stew

Name: Irish Beef Stew
Ingredients: 300g beef ribeye (or lamb); 2 potatoes; 1 carrot; 1 handful frozen peas; 1 onion; 1 garlic clove; 1 bay leaf; 200 ml guinness beer; 1 tablespoon worcestershire sauce; 1 level tablespoon flour; 2 sprigs tarragon (i used preserved in vinegar); 3 tablespoons oil; salt, pepper

February 8, 2012

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I started with a piece of beef ribeye left in the freezer, added whatever vegetables I had around the house, threw in a Guinness beer, and dinner was ready.

The advantage of using ribeye for this recipe is that it cooks very quickly.

Ingredients

300g beef ribeye (or lamb)
2 potatoes
1 carrot
1 handful frozen peas
1 onion
1 garlic clove
1 bay leaf
200 ml Guinness beer
1 tablespoon Worcestershire sauce
1 level tablespoon flour
2 sprigs tarragon (I used preserved in vinegar)
3 tablespoons oil
salt, pepper

Servings: 3

How to prepare irish beef stew

Heat the oil and fry the cubed meat until browned. Remove the meat from the pot.
Add the finely chopped onion and saute until softened. Return the meat to the pot, add the crushed garlic, and fry everything for another minute.
Cover everything with beer and 1 1/2 cups of water. Season with salt and pepper, and add the bay leaf and Worcestershire sauce. Simmer for 10 minutes.
While the meat is cooking, peel the carrot and potatoes. Cut the carrot into rounds and the potatoes into cubes.
* besides these vegetables, you can also use leek, a few mushrooms, and some thinly sliced cabbage
Add the carrots, potatoes, and peas to the pot and simmer for another 20 minutes over medium-low heat.
Pour in the flour dissolved in a little cold water and let it simmer for 5 more minutes until the stew thickens.
At the end, add the chopped tarragon (well drained of vinegar if using preserved).

Fry the meat

Add the beer and water

Add the vegetables

Irish Beef Stew

Ingredients

How to prepare irish beef stew

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