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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Irish Stew Recipe

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This recipe for Irish Stew is from Cooking On Cape Cod, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 T. all purpose flour
1 tsp. dried thyme
1/2 tsp. dried parsley
1/2 tsp. pepper
3 1/2 lb. beef stew meat cut into 1 1/2 in. pieces
2 T. real California butter
2 T cooking oil
2 small onions diced large
6 carrots diced large
6 russet potatoes diced large
1 14.5 beef stock
1 14.5 diced tomatoes
1 12 oz stout beer
1 10.75 oz can condensed mushroom soup
2 T brown sugar
Directions:
Directions:
In a large Ziploc bag, combine the flour, thyme, parsley and pepper. add the meat and toss to coat. Set aside. In a large saucepan over medium high heat warm the butter and oil. Add the onions and cook stirring occasionally until crisp-tender about 2 minutes. Add the meat mixture and cook until the meat is browned 7-10 minutes. Drain off any fat and transfer the mixture to a 6-8 qt slow cooker,
Add the carrots, potatoes, stock, tomatoes, beer, soup and brown sugar to the slow cooker and cook on low for 6-8 hours until the meat and vegetables are tender
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
8 hours
Personal Notes:
Personal Notes:
I won 2nd place for this recipe in Real California Recipes and I'm published in their 2013 cookbook.
Crusty bread goes hand and hand with this recipe

 

 

 

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