Brown beef in 2 Tbsp of oil in a pot over medium-high heat, 8
minutes. Transfer beef and it’s juices to a bowl; reduce heat to
medium.
Sweat onions in remaining 2 Tbsp of 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 juice, scraping up au browned bits. Add beef
and chicken broths, beef and it’s 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, 15-
20 minutes. Add peas and cabbage, season with salt and
pepper, and simmer 5 minutes.
Originally Submitted
10/16/2017
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