Introduction to St. Patrick’s Day Celebration
Thinking of St. Patrick’s Day, here’s an Irish-inspired quick dinner to savor the flavors of the Emerald Isle.
Guinness adds a rich flavor to the dish. The meal tastes great the next day, so can be made ahead and rewarmed. Open a bag of washed, ready-to-eat salad to go with the stew.
Helpful Hints for Preparation
HELPFUL HINTS:
- Any type of quick cooking steak such as tenderloin, sirloin or skirt can be used.
- 4 crushed garlic cloves can be used instead of minced garlic.
- If using dried thyme, make sure your bottle is less than 6 months old.
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Countdown to Preparing the Meal
COUNTDOWN:
- Prepare ingredients.
- Make stew.
- While stew cooks, assemble salad.
Shopping List for the Recipe
SHOPPING LIST:
- To buy: 3/4 pound grass fed beef strip steak, 1 package carrots, 1 jar minced garlic, 1/2 pound red potatoes, 1 bunch fresh thyme or 1 bottle dried thyme, 1 bunch parsley (optional garnish), 1 container fat-free, no-salt-added chicken broth, 1 bottle Irish stout (Guinness extra stout), 1 bottle Worcestershire sauce
- Staples: olive oil, onion, flour, salt and black peppercorns.
Irish Beef Stew Recipe
Recipe by Linda Gassenheimer
- 1 tablespoon olive oil
- 3/4 pound grass fed beef strip steak, cut into 1-2-inch pieces
- 2 cups sliced onion
- 1 cup sliced carrots
- 2 teaspoons minced garlic
- 1/2 pound red potatoes cut into 1/2 to 3/4-inch pieces (about 1 1/2-cups)
- 2 tablespoons fresh thyme or 2 teaspoons dried thyme
- 3 tablespoons flour
- 1 cup fat-free, no-salt-added chicken broth
- 1 cup Irish stout (Guinness extra stout)
- 2 tablespoons Worcestershire
- Salt and freshly ground pepper
- 2 tablespoons chopped parsley (optional garnish)
Instructions for Preparing the Stew
Heat oil in a large nonstick skillet over medium-high heat. Add the beef and brown on all sides, for about 3 to 4 minutes. Remove from the skillet to a dish. Add the onion, carrots, garlic and potato cubes to the skillet. Saute 2 to 3 minutes stirring them as they saute. Sprinkle the vegetables with the thyme and flour. Stir to combine the flour with the vegetables. The flour will be mostly absorbed. Add the chicken broth and stout. Bring to a boil, lower heat to a simmer, cover and cook 10 minutes or until the potatoes are tender. Return the beef to the skillet and add the Worcestershire sauce. Cook 2 minutes. A meat thermometer should read 125 degrees for rare and 135 degrees for medium rare. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle chopped parsley on top (optional). Serve with a ready-to-eat salad on the side.
Nutritional Information and Servings
Yield 2 servings.
Per serving: 531 calories (20 percent from fat), 11.9 g fat (2.9 g saturated, 5.0 g monounsaturated), 96 mg cholesterol, 46.5 g protein, 53.1 g carbohydrates, 6.2 g fiber, 320 mg sodium.
About the Author
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.
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Conclusion
In conclusion, this Irish Beef Stew recipe is a delicious and easy-to-make meal that is perfect for St. Patrick’s Day celebrations. With its rich flavor from Guinness and the tender beef, it’s sure to be a hit with your family and friends. Don’t forget to pair it with a ready-to-eat salad for a complete and satisfying meal.
Frequently Asked Questions
Q: Can I use other types of steak for this recipe?
A: Yes, you can use other types of quick cooking steak such as tenderloin, sirloin, or skirt.
Q: Can I substitute minced garlic with crushed garlic cloves?
A: Yes, you can use 4 crushed garlic cloves instead of minced garlic.
Q: How long does the stew need to cook?
A: The stew needs to cook for 10 minutes or until the potatoes are tender.
Q: Can I make the stew ahead of time?
A: Yes, the stew can be made ahead of time and reheated the next day.
