This savory and flavorful Irish stew is loaded with tender beef and vegetables. It's thick and hearty, and perfect for a cold night!
- 1 1/2 pounds stew beef cut into bite sized pieces
- salt and pepper to taste
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 medium onion chopped coarsely
- 3 medium carrots cut into bite sized pieces
- 6-8 small golden potatoes cut into bite sized pieces
- 1 package onion soup mix
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 3 cups beef stock
- 1 1/2 cups frozen peas
Sprinkle the stew beef with salt and pepper, then toss the beef with the flour until coated.
Heat the olive oil in a large heavy pot over medium heat. Add the onion to the pot, and cook until softened. Add the stew beef to the pot and cook, stirring frequently, until browned on all sides. Next, add the carrots, potatoes, onion soup mix, tomato paste, and Worcestershire sauce to the pot, and stir to combine. Pour in the beef stock, and stir until well mixed.
Bring the stew to a simmer, then cover and reduce the heat to low. Simmer, covered, for at least one hour, or up to two hours. Just before serving, stir in the frozen peas, and cook until warmed through. Serve hot.
Calories: 284kcal | Carbohydrates: 27g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 313mg | Potassium: 1195mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4090IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 7mg