Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Copycat Molly Malone's Irish Pub Irish Beef Stew
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- #43903
When it's raining outside and everyone piles into the pub for a pint, you need a proper thick stew to help warm up. This one's just the trick, with cubed beef, hearty veggies, and a bit of extra Guinness for good measure.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 tablespoon olive oil
1 1/2 pound beef chuck, cut into 2-inch chunks
2 large carrots, diced
1 rib celery, diced
1 small onion, diced
1/2 small leek, diced
2 cloves garlic, minced
1 can (6 ounce size) tomato paste
1/2 cup flour
1/2 cup Guinness stout or other beer
2 tablespoons red wine, optional
2 cans (14.5 ounce size) beef broth
3 medium red potatoes, diced
1/2 teaspoon salt
freshly ground black pepper, to taste
directions
Heat oven to 350 degrees F. Heat olive oil in a Dutch oven over medium-high heat. Cook meat in batches, stirring often, until brown on all sides, about 6 minutes per batch. Remove meat; set aside.
Add the carrots, celery, onion and leek into the Dutch oven. Cook, stirring occasionally, until onion is softened, about 4 minutes. Stir in garlic, tomato paste and flour. Cook, stirring, until very thick, about 2 minutes.
Stir in beer and wine, scraping up browned bits. Stir in beef broth, potatoes and reserved meat.
Heat almost to a boil over medium heat. Cover; transfer to oven. Bake until tender, about 1 1/2 hours; skim off fat. Season with salt and pepper.
added by
sandyu42
nutrition data
412 calories, 20 grams fat, 28 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
March 7, 2018
I have made this recipe numerous times, and it's always a hit. Even the pickiest eaters love it! I have never added the wine, and I've substituted American beer, and I always add some frozen peas. I typically serve this delicious Stew on a bed of mashed potatoes with hot crusty bread. It also freezes very well for those nights you're too busy to cook.
January 24, 2010
I was originally given this recipe from my father who had found it in the food section of the local newspaper. I have made this recipe aproximately three times and have received excellent response from family and friends. I have shared this recipe with coworkers who have responded in the most positive way. In addition to thwe original recipe, I have added frozen peas, mushrooms and chunks of pork tenderloin. I sauted the mushrooms and added them along with the peas about 15 minutes before serving. The pork tenderloin was browned on top of the stove and then added about an hour to an hour and half before serving. Instead of cooking in a Dutch oven I have used a crock pot.