IRISH BEEF STEW & POTATOES

March 5, 2018

I wrote a little about how one of my homemaking goals is to add more acknowledgement of special days into our everyday life. I cook dinner most nights and we do a craft of some kind most days, but I very rarely took it the slight step further to do a craft or meal that related to different times on the calendar.

Which feels so nice! Like we are participating with the rest of the world! And building tradition! Both things I like.

I was feeling motivated after valentine’s day when we didn’t do much but I saw lots of cute ideas on social media. I was sad I’d have to wait until next year to implement. Then I was like, wait just get on the horse for the next holiday. Saint Patrick’s Day! It is so on.

IRISH BEEF STEW & POTATOESIrish Beef Stew & Potatoes
Serves five to six

1 pound stew beef
2 tablespoons olive oil
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 onion, sliced
4 carrots, sliced
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 cup flour
4 cups vegetable broth
1 cup apple cider or juice
5 russet potatoes, cubed
1/3 cup milk
6 tablespoons butter, cubed
1/2 teaspoon garlic powder
1/4 cup parmesan, grated
1 cup frozen green peas
Green onion, sliced

Drizzle stew beef with olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Cook in base of a stock pot over medium for five minutes. Stir in onion and carrots, cooking for an additional five minutes. Add garlic, onion powder, garlic salt, flour, vegetable broth, and apple cider to pot. Simmer for 30 minutes.

Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes. Strain and transfer cooked potatoes in a stand mixer. Mix together with milk, butter, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and parmesan.

Stir green peas into stew. Cook for 2-3 more minutes. Ladle stew over mashed potatoes. Top with green onion.

IRISH BEEF STEW & POTATOES

IRISH BEEF STEW & POTATOES
 
Author:
Ingredients
  • 1 pound stew beef
  • 2 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 1 onion, sliced
  • 4 carrots, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • ½ cup flour
  • 4 cups vegetable broth
  • 1 cup apple cider or juice
  • 5 russet potatoes, cubed
  • ⅓ cup milk
  • 6 tablespoons butter, cubed
  • ½ teaspoon garlic powder
  • ¼ cup parmesan, grated
  • 1 cup frozen green peas
  • Green onion, sliced
Instructions
  1. Drizzle stew beef with olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Cook in base of a stock pot over medium for five minutes. Stir in onion and carrots, cooking for an additional five minutes. Add garlic, onion powder, garlic salt, flour, vegetable broth, and apple cider to pot. Simmer for 30 minutes.
  2. Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes. Strain and transfer cooked potatoes in a stand mixer. Mix together with milk, butter, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and parmesan.
  3. Stir green peas into stew. Cook for 2-3 more minutes. Ladle stew over mashed potatoes. Top with green onion.

 

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