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- 2 tablespoons olive oil
- 2 tablespoons butter
- 7 cups russet potatoes, peeled and cut into 1
- 1 large sweet onion, chopped
- 2 1/2 cups carrots, peeled and cut into 1
- salt and pepper to taste
This traditional Irish beef
stew recipe, a favorite on St. Patrick's Day, is made distinctive by the combination of
href="http://www.recipetips.com/kitchen-tips/t-55-/tasty-seasonings.asp">seasonings that are
used in the stew and by the addition of stout beer, which gives this hearty
href="http://www.recipetips.com/recipe-cards/t--2198/easy-slow-cooker-beef-stew.asp">beef stew a one-of-kind
taste.
Directions
- In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes.
Add garlic and sauté for 1 minute.
In a large stock pot over medium heat, add browned meat,
beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring
to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.
While beef is simmering:
In a large skillet, melt butter and add oil. Add potatoes, carrots,
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