Irish Stew

This stew is so satisfying on a chilly day, and of course, perfect for St. Patrick’s Day. You can substitute the beef broth for the beer if you don’t have any or prefer not to use it. This also tastes wonderful with lamb instead of beef.

2 tablespoons butter, lard, or bacon fat
1 lb beef stew meat, cut into 1-inch cubes
1 pound Yukon gold potatoes, cut into 1-inch cubes
1 large onion, coarsely chopped
2 medium carrots, peeled, sliced thick
3 cloves garlic, chopped
1 cup dark stout beer 
1 tablespoon tomato paste
3 cups beef broth
1 bay leaf
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves
Salt and pepper

1. Melt 1 tablespoon butter or other fat in a 4-quart pot over medium-high heat. Add stew meat; season generously with salt and black pepper. Cook, stirring occasionally, 5-7 minutes until meat is browned. Remove the meat to a plate and set aside.
2. Melt remaining butter and add the potatoes, onion, carrots, and garlic. Cook, stirring occasionally, about 5 minutes until vegetables start to soften.
3. Return the meat to the pot. Add the beer, tomato paste, beef broth, bay leaf, Worchestershire sauce, and thyme, along with 1 teaspoon salt. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2-2 hours or until beef is tender. Remove bay leaf before serving. Serves 4.