Cooking some delicious Irish beef stew at home #irish #beefstew #beef #beer #stew #soup #hearty #comfortfood #food #cooking #shorts #delicious #gravy #stpatricksday
Ingredients:

For the Irish beef stew:

2 pounds of beef stew meat, cut into 1-inch cubes
2 tablespoons of vegetable oil
1 large onion, chopped
3 cloves of garlic, minced
4 large carrots, sliced
2 large celery stalks, sliced
2 bay leaves
2 teaspoons of dried thyme
4 cups of beef broth
1 cup of Guinness beer
1 tablespoon of cornstarch
Salt and black pepper, to taste
For the mashed potatoes:

4 large potatoes, peeled and cubed
2 tablespoons of butter
1/4 cup of milk
Salt and black pepper, to taste
Instructions:

In a large Dutch oven or pot, heat the oil over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes. Transfer the beef to a plate and set aside.
In the same pot, add the onion and garlic and sauté for 3-4 minutes until they soften. Add the carrots and celery and cook for another 5-7 minutes until they start to soften.
Add the bay leaves, thyme, beef broth, and Guinness beer to the pot. Bring to a simmer and add the beef cubes back in. Cover and simmer for 1 hour.
In the meantime, prepare the mashed potatoes. Place the peeled and cubed potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and add the butter, milk, salt, and black pepper. Mash until smooth and creamy.
After 1 hour, remove the bay leaves from the stew and discard. In a small bowl, mix the cornstarch with 2 tablespoons of water until it forms a paste. Add the cornstarch mixture to the pot and stir well. Cook for another 5-10 minutes until the stew thickens.
Season the Irish beef stew with salt and black pepper to taste. Serve hot over the mashed potatoes. Enjoy!

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