Donna’s Irish Stew with Stout Beer
Picture yourself in an old Irish Pub in Ireland when you enjoy this country comfort meal. It can be put together quickly but it needs some time in the oven or in a slow cooker to develop the flavor and tenderize the meat.
1 tablespoon canola oil
1 1/2 pounds beef top round, cubed
salt and pepper
15 ounces low fat beef broth, divided
12 ounces Stout beer or beer of your choice*
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
2 tablespoons honey mustard**
3 large potatoes, peeled and diced
4 large carrots, peeled and diced
1 pound frozen pearl onions
salt and pepper to taste
1/4 cup flour, optional
1 cup frozen peas
Preheat oven to 325 degrees. Heat oil in a heavy Dutch oven. Add meat and brown on all sides. Sprinkle with salt and pepper. Remove from heat. Add broth, beer, dry mustard, Worcestershire sauce, honey mustard, potatoes and carrots. Cover and bake for 1 1/2 – 2 hours or until beef is very tender. Add onions 10 minutes before serving. Adjust seasoning with salt and pepper to taste. If a thicker sauce is desired, mix flour in 3/4 cup cold water. Stir into stew and bring to a boil. Continue stirring until it thickens to desired consistency. Stir peas into the stew right before serving.
Note: *The beer gives the broth a distinctive flavor. It tastes best with a smooth dark beer rather than a sharp or bitter beer. Tomato juice could be substituted for the beer if you prefer.
**The honey mustard is an important ingredient. If you do not have a honey mustard on had, use Dijon mustard and add a teaspoon or two of honey.
Nutritional Information per serving:
Fat, gm. 20
Protein, gm. 47
Carbs, gm. 39
Cholesterol, mg. 100
Fiber, gm. 6.1