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Irish Stew by

Tags: stew


2 tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 c. sliced carrots
2 c. potatoes, chopped
2 c. beef broth
2 lb. roast beef
1/2 tsp. dried thyme leaves
1 c. Guinness beer
1 tbsp. corn starch
3 tbsp. water


Fry roast beef. In a large pot, heat olive oil over medium heat. Add onions and garlic; cook and stir until crisp and tender, about 3-5 minutes. Add carrots, cook and stir 2-3 mins longer. Add potato wedges and beef broth. Cover and bring to a simmer. Add to soup along with thyme and beer. Bring to a boil. Reduce heat and simmer, 10-15 mins.

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