TRADITIONAL IRISH STEW
This recipe makes a hearty amount of stew, but don't worry, the leftovers taste great. Heat them up gently and add extra broth if the consistency is too thick.
Makes: 8 servings; Total time: 1½ hours
2 lb. beef or lamb stew meat, cut into 1½-inch chunks
Salt and Black pepper
4 Tbsp. olive oil
2 cups (or small bowls) diced onions
2 Tbsp. minced fresh garlic
2 Tbsp. tomato paste
1⁄4 cup all-purpose flour
1/4 cup stout beer (such as Guinness)
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
2 sprigs fresh thyme
22 lb. gold potatoes, peeled and cubed
1 cup (or small bowls) chopped carrots
1cup frozen green peas, thawed
1cup sliced savoy cabbage
Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium.
Sweat onions in remaining 2 Tbsp. oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute.
Deglaze pot with beer, scraping up any browned bits. Add beef and chicken broths, beef and its juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour.
Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes.