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Irish Stout Stew

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!

Recipe from Candace Matthews, President & General Manager, SoftSheen-Carson.

Ingredients

  • 2 pounds lean stew beef (or lamb, if preferred)
  • 1 clove garlic, grated or 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, halved and sliced
  • 1–12 ounce bottle Extra Stout beer
  • 2 cups beef broth (low-sodium)
  • 3 tablespoons 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 teaspoon 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.

Each recipe yields 6 servings.

Nutritional Analysis (per serving)

  • 385 calories
  • 46 g protein
  • 16 g carbohydrates
  • 13 g fat (5 g saturated fat)

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