Skip to main content

Irish Beef Stew

Written by admin on . Posted in Dinner, Lunch, Uncategorized. No Comments on Irish Beef Stew

The Irish Beef Stew is a hearty, comforting, flavorful dish with tender beef, vibrant vegetables, and a savory, rustic, warm, delicious, satisfying taste.

Let’s start cooking

Ingredients (Serves 6)

  • 1 lb (450g) beef chuck, cut into small 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced into 1/2-inch rounds
  • 3 medium Yukon Gold potatoes, sliced into 1/2-inch pieces
  • 2 cups low-sodium beef broth
  • 1/2 cup Guinness stout beer
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1 tbsp flour (for thickening)

Instructions

  1. Prepare the Beef: Pat the beef cubes dry with a paper towel. Season with salt and pepper, then lightly dust with flour.
  2. Brown the Beef: Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, ensuring a nice sear for bright color. Set aside.
  3. Cook Aromatics: In the same pot, add the remaining 1 tbsp olive oil. Sauté the onion and garlic over medium heat until softened, about 3 minutes.
  4. Build the Stew: Stir in the tomato paste and cook for 1 minute. Add the Guinness, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
  5. Simmer: Add the beef broth, Worcestershire sauce, thyme, bay leaves, and browned beef. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
  6. Add Vegetables: Add the sliced carrots and potatoes. Simmer, uncovered, for another 30-40 minutes, until the vegetables are tender and the beef is soft.
  7. Adjust and Serve: Remove bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley. Serve in a rustic pottery bowl.

Nutrition Information (Per Serving)

  • Serving Size: 1/6 of the recipe (approximately 1.5 cups)
  • Calories: 320 kcal
  • Carbohydrates: 25g (8% DV)
  • Protein: 28g (56% DV)
  • Fat: 12g (18% DV)
  • Saturated Fat: 3g (15% DV)
  • Cholesterol: 70mg (23% DV)
  • Sodium: 600mg (26% DV)
  • Fiber: 4g (16% DV)
  • Sugar: 5g

Note: Percent Daily Values (DV) are based on a 2,000-calorie diet. Nutrition is an estimate.

Allergy Advice

  • Contains: Gluten (from flour; can be substituted with cornstarch). Worcestershire sauce may contain fish (anchovies); check labels.
  • May Contain Traces: Possible traces of gluten or soy in beef broth and Guinness.
  • Dairy-Free: No dairy.
  • Nut-Free: No nuts.
  • For Allergies: Use fish-free Worcestershire sauce if needed. For gluten-free, replace flour with a cornstarch slurry and ensure all ingredients are gluten-free.

Vegetable Soup with Lentils

Written by admin on . Posted in Uncategorized. No Comments on Vegetable Soup with Lentils

A hearty and nutritious soup packed with protein, fiber, and vitamins!

Ingredients (Serves 4-6)

  • 1 cup dry lentils (green or brown), rinsed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)
  • 1 teaspoon dried thyme or oregano
  • 2 cups fresh spinach or kale, chopped
  • 1 tablespoon lemon juice (optional, for brightness)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
  3. Stir in zucchini and bell pepper, cooking for another 3 minutes.
  4. Add lentils, diced tomatoes, vegetable broth, cumin, paprika, black pepper, salt, and thyme.
  5. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until lentils are tender.
  6. Stir in spinach or kale and cook for 5 more minutes.
  7. Add lemon juice, adjust seasoning, and serve warm.

Nutrition Information (per serving, approx. 1.5 cups)

  • Calories: 220
  • Protein: 12g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Fat: 4g
  • Sodium: ~500mg (adjust based on broth and added salt)

This soup is vegan, high in fiber, and packed with plant-based protein!