← All recipes

🍽️ Irish Stew with Beef

375 kcal · 30 min · 4 servings

Ingredients

• Soup vegetables 1 bunch
• Onions, yellow 2 pcs
• Garlic cloves 2 pcs
• Beef goulash 600 g
• Oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Tomato paste 1 tbsp
• Beer 150 ml
• Beef broth 800 ml
• Bay leaves, dried 2 pcs
• Potatoes, mostly waxy 400 g
• Parsnips 400 g

Instructions

1. 1. Thoroughly wash the soup vegetables.
2. 2. Remove the hard ends or peel the vegetables.
3. 3. Cut the vegetables into large chunks.
4. 4. Halve the onions and remove the skin.
5. 5. Dice the onions roughly.
6. 6. Peel the garlic.
7. 7. Finely chop or press the garlic.
8. 8. Rinse the meat under cold water.
9. 9. Pat the meat dry with kitchen paper.
10. 10. Remove any sinew from the meat if necessary.
11. 11. Cut the meat into bite-sized pieces.
12. 12. Heat the oil in a pot over high heat.
13. 13. Sear the meat.
14. 14. Cook the meat for about 3 to 5 minutes.
15. 15. Season the meat with salt and pepper.
16. 16. Add the prepared vegetables to the pot.
17. 17. Add the onions to the pot.
18. 18. Add the garlic to the pot.
19. 19. Add the tomato paste to the pot.
20. 20. Cook everything together, stirring, for 2 to 3 minutes.
21. 21. Deglaze the mixture with beer.
22. 22. Add 600 ml of broth.
23. 23. Bring everything to a boil.
24. 24. Add the bay leaves to the pot.
25. 25. Simmer the stew with the lid on for approx. 45 minutes.
26. 26. Stir the stew occasionally.
27. 27. Peel the potatoes.
28. 28. Peel the parsnips.
29. 29. Cut the potatoes into cubes.
30. 30. Cut the parsnips into cubes.
31. 31. Add the potatoes and parsnips to the meat pot.
32. 32. Add more broth if necessary.
33. 33. Cook the vegetables covered for approx. 20 minutes until tender.
34. 34. Season the finished stew with salt and pepper.
35. 35. Remove the bay leaves.
36. 36. Serve the stew on deep plates.
37. 37. Serve the dish.

Nutrition per serving

• kcal: 375
• Protein: 32 g · Fett/Fat: 19 g · Carbs: 22 g