DAMN GOOD IRISH BEEF STEW
Amazingly slow-cooked tender beef with garlic mashed potatoes – comfort food at its best, and something you’ll want all year long!
STEW INGREDIENTS: 1 tablespoon oil 1 pound stew meat 2 cloves garlic, minced 1 onion, diced 1 carrots, peeled and diced 2 tbsp tomato paste 1 cube beef stock* (substitute 1 beer) 1 cup water* 2 tbps flour
salt & pepper 1/2 cup frozen peas 2 tbsp tarragon
1 tsp thyme
1 bay leaf
FOR THE GARLIC MASHED POTATOES: 2 lbs potatoes, peeled and quartered 4 cloves garlic 1/2 cup milk 4 tablespoons unsalted butter salt & pepper
To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
Stir in milk, butter and salt to taste. Mash until smooth and creamy; set aside.
Heat oil in a large pot or Dutch oven over medium heat. Coat beef with the flour, salt and pepper. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
Add garlic, onion, and carrots to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
Dissolve beef stock in 1c warm water. Add broth and herbs. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes. Or put everything in your crockpot.
Stir in peas until heated through, about 1-2 minutes.
Serve immediately with garlic mashed potatoes.