Recipe Box
Irish Stout Stew
With a little luck, you don't even have to be Irish to feed your family and guests this one-dish dinner. Make this delicious pot at the end of the rainbow and the raves will be golden!
Submitted by: Candace Matthews, President & General Manager, SoftSheen-Carson
Ingredients
- 2 lbs. lean stew beef (or lamb, if preferred)
- 1 clove garlic, grated or 1/2 tsp. garlic powder
- salt and freshly ground black pepper, to taste
- 1 large onion, halved and sliced
- 1–12 oz. bottle Extra Stout beer
- 2 cups beef broth (low-sodium)
- 3 Tbsp. tomato paste
- 2 cups baby carrots
- 4 new potatoes, cut into quarters
- 2 turnips, cut into quarters (if desired)
- 1 4-inch stem of rosemary, or 1 tsp. dried rosemary leaves
- 2 bay leaves
- 1/4 cup cornstarch
- 1/2 cup water
Preparation
- Combine all ingredients (except the cornstarch and water) in a slow cooker and cook on low for 6-8 hours.
- Combine the cornstarch and water in a bowl and stir into the stew.
- Cover the slow cooker and allow the stew to cook an additional 10 minutes, until thickened slightly.
Nutrional Analysis
Servings per recipe: 6
Each serving contains approximately:
- 385 calories
- 46 g. protein
- 16 g. carbohydrates
- 13 g. fat (5 g. saturated fat)