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
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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.
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Add potatoes and carrots, heat to boiling, then reduce to low, cover and simmer for 25 mins.
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Stir in frozen peas, cover and simmer until all vegetables are cooked (5-10 mins).
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Optional: Add flour or corn starch to liquid if the gravy is too thin.
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