***This recipe needed some updated photos. ***
Happy St. Patrick’s Day!!!! The blood in my veins is somewhat Irish, and I’ve been trying to explore that part of me, and a delicious way I have done that recently is by exploring Irish food. The first Irish inspired meal I made was Irish Beef Stew (see recipe here). This was a huge hit in our house, and I actually made it for the first time for my hubby’s birthday. He loves beef, and this was actually one beef recipe I could make that we both couldn’t get enough of.
The meat is tender and the flavour of the stew is divine, and the flour paste makes the soup thick, but not lumpy. It is a really easy meal too, and what I love about it is that I can quickly brown the meat and let the veggies cook, but then I can let the whole thing simmer for a couple hours, and it is ready for dinner when I feel like it, and I can sit back and relax or get homework done, while the house starts to smell delicious. This recipe is great served with mashed potatoes, spaetzle, Homemade Gnocchi and egg noodles.
A perfect meal to celebrate St.Patrick's Day!
- 2 tablespoons olive oil
- 1 lb stew meat
- 4 large carrots peeled & chopped
- 1 onion diced
- 2 cloves garlic minced
- salt & pepper to taste
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1 large bay leaf or 2 small
- 2 cups beef broth
- 2 tablespoons butter softened
- 2 tablespoons flour
- 1/3 cup frozen peas heaping
In a large pot heat up olive oil and brown the stew meat on all sides. Once the meat is browned add the carrots and onions and garlic and spices. Cook the carrots and onions etc. for about five minutes so the onions soften. Add the beef broth and allow to simmer for a couple hours until the meat is tender. This should take 2-4 hours.
In a small bowl mix together the softened butter and flour to create a paste. Remove bay leaves from stew and add the peas and flour paste. Simmer until the stew has thickened. Serve over mashed potatoes, egg noodles, rice or German noodles called spaetzle (recipe coming soon.