IRISH BEEF STEW #dinner #slowcooker

Incredibly moderate cooked delicate meat with garlic pureed potatoes – comfort sustenance taking care of business, and something you'll need throughout the entire year!

To be definite, this is what's required here: slow cooked delicate meat in the most astounding sauce like stew over the a bed of rich, garlic pureed potatoes. It's obvious, I let you know. You'd pass up a great opportunity.

Also, regardless of whether it's St. Patrick's Day or not, this should be made something other than once every year, particularly on those nippy evenings. It's really unadulterated solace nourishment taking care of business!

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INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound stew meat, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 leek, thinly sliced
• 2 carrots, peeled and diced
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 cup dark stout beer*
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 1/2 cup frozen peas

FOR THE GARLIC MASHED POTATOES

• 2 pounds russet potatoes, peeled and quartered
• 4 cloves garlic
• 1/2 cup half and half*
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
2. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
4. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
5. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
6. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
7. Serve immediately with garlic mashed potatoes.

NOTES:
*Beef broth can be used for beer as a non-alcoholic substitute.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

For more detail : bit.ly/2kNBI0x

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