Traditional Irish Beef Stew, known in Ireland as “Stobhach Gaelach,” is a hearty and comforting dish with deep roots in the country’s culinary history.
This classic stew embodies the essence of rustic Irish cooking, utilizing simple, quality ingredients to create a warm and nourishing meal that is perfect for cold, damp weather.
Moreover, this dish reflects the resourcefulness of Irish cooks who relied on available, affordable ingredients to create satisfying meals.
It has been passed down through generations, allowing families to maintain a connection to their heritage.
Each family may have its own variation, influenced by regional ingredients or personal preferences,
yet the essence of traditional Irish beef stew remains the same—a mélange of flavors and textures that delivers a hearty, soul-satisfying experience.
In summary, traditional Irish beef stew is more than just a meal; it is a warm embrace of Irish culture, history, and community. Its robust flavors and nourishing qualities make it a beloved dish,
capable of bringing comfort and cheer, particularly during the long,
chilly months of winter. Whether enjoyed at home or in a cozy pub, this stew remains a beloved classic in Irish cooking, symbolizing the heart and soul of a nation renowned for its culinary traditions.
Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 pound carrots, peeled and cut into 1-inch chunks
- 6 large potatoes, peeled and cut into large chunks
- 1 white onion, cut into large chunks
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))
- 1 tablespoon cold water
- 1 tablespoon cornstarch
Directions:
Step1: Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.
Step3: Place the carrots, potatoes, onion and garlic in a large slow cooker.
Step3: Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Step4: Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth.
Step5: Simmer on the High setting for a few minutes to thicken.