Yes, everyone thinks of Corned Beef and Cabbage for St. Patrick’s Day which is definitely my favorite dinner for March 17th. But its hard to beat a good hearty Irish Beef Stew. Its easy to put together, just make sure you have enough time to let it cook and so that the beef is nice and tender.
- 2 1/2 lbs beef stew meat, cut into 2 inch chunks
- 1 tbsp oil
- 1 large onion, chopped
- 1 garlic clove, chopped
- 3 cups broth
- 1/2 tsp Worcestershire sauce
- 1/4 tsp pepper
- 5 medium potatoes, cut into chunks
- 16 oz. carrots, cut into chunks
- 10 oz. package of frozen peas
Cook onion and garlic in oil until almost tender, about 3 mins. Add broth, beef, Worcestershire and pepper. Heat to boiling, then reduce to low, cover and simmer for 2 1/2 - 3 hours or until meat is almost tender.
Add potatoes and carrots, heat to boiling, then reduce to low, cover and simmer for 25 mins.
Stir in frozen peas, cover and simmer until all vegetables are cooked (5-10 mins).
Optional: Add flour or corn starch to liquid if the gravy is too thin.
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