I have a touch of Irish in my family tree, so you’ll be sure to see this recipe on our table this Saturday. Although a traditional Irish stew uses lamb, Americans normally use beef. Add a bottle of stout beer with the broth for a bit more “Irish” flavor!
Irish Beef Stew
Ingredients:
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1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces
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2 Tbsp. flour
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2 Tbsp. oil
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1 large onion, coarsely chopped
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1 can (14-1/2 oz.) beef broth
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1 can (14-1/2 oz.) stewed tomatoes, undrained
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1 env. (0.8 oz.) Garlic & Herb or Italian Dressing Mix
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1 lb. red potatoes (about 3), cut into 3/4-inch chunks
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3 carrots, cut into 1/2-inch-thick slices
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4 cups hot cooked noodles or crusty bread (optional)
Add
Directions:
To Shoping List
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Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
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Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.
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Serve over noodles or with some crusty bread.
