Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 lb. stew beef, cut in chunks
- 3 garlic cloves, minced
- 1/2 tsp garlic powder
- 4 medium carrots, sliced
- 6 honey gold potatoes or 1 large potato, cut in chunks
- 6 pearl onions, peeled
- 1 tbsp all-purpose flour
- 11.2 oz bottle of guinness
- 2 cups beef broth or beef stock
- 1 bay leaf
- 1 tsp dried thyme
- 2 tsp worcestershire sauce
- 9 oz frozen sweet peas
- sea salt to taste
- black pepper to taste
Instructions
- In a dutch oven or large pot, heat olive oil over medium heat.
- Add garlic and stew beef chunks. Cook until beef is almost cook through.
- Add carrots, onions and potatoes and stir.
- Sprinkle with flour, stir to coat thoroughly.
- Add Guinness and stir, scrapping the bottom to get all the good bits.
- Add in beef broth, bay leaf, thyme and worcestershire sauce.
- Bring to a boil and turn to a low boil/simmer.
- Cover with a lid and cook for 2 hours.
- In last 15 minutes, add the frozen sweet peas.
- Cook until peas are done.
- Serve immediately!
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer, Main Course, Side Dish, Soup
- Method: One Pot
- Cuisine: Irish