
Irish Beef Stew

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Not surprisingly Irish stew is all about potatoes. The secret is to use two kinds: Yukon Gold, which will dissolve and give the stew a silky body and waxy potatoes, which will keep their shape and give the stew texture. Most recipes call for slicing the waxy potatoes, but you can also shape them into ovals. If you have sliced the Yukon Gold potato in advance, keep it immersed in a bowl of water to prevent darkening. Like a daube, the meat for Irish stew isn't browned. (Hurrah.) Usually Irish stew is made with lamb, but this version made with beef is delicious. Makes 6 main-course servings.
ingredients
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serves: 6
4 pounds boneless beef chuck (or other stew meat, cut into 1-inch cubes)
2 onions (minced)
3 cups beef broth (chicken broth, or water, or more as needed)
Bouquet garni
1 large Yukon Gold potato (peeled and thinly sliced with a vegetable slicer)
3 large white (or red waxy potatoes)
1 pint pearl onions (or walnut-size boiling onions, peeled) (optional)
1/4 cup to 1 heavy cream (optional)
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 665
- Total Fat: 38.7 g
- Saturated Fat: 16.7 g
- Trans Fat: 2.1 g
- Cholesterol: 209.6 mg
- Sodium: 705.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.6 g
- Sugars: 4.6 g
- Protein: 61.6 g
preparation

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