This Stovetop Beef Stew is rich and flavorful and perfect for dinner tonight! All the delicious flavor of a slow-cooked stew, made simpler by using just one skillet and a much shorter cooking time!
Heat the oil in a large, deep skillet over medium-high heat.
Brown the meat, turning often to brown all sides.
Remove to a plate, and set aside.
Add the tomato paste to the skillet and whisk in the Guinness.
Crank the heat up to high, and continue whisking to scrape up all the brown bits from the pan.
Boil, and allow to reduce by about half.
Whisk together the broth and flour until the flour is dissolved.
Add the mixture to the skillet, stirring constantly until it comes to a boil.
Add the prepared carrots, potatoes, and onions, return to a boil, and then lower the heat to medium, cover, and simmer vigorously for about 10 minutes. Vegetables should be almost tender.
Return the browned beef and any juices to the pan.
Season with salt and pepper, then add the peas.
Simmer until the meat is cooked to medium, about 2-3 minutes.
OPTIONAL - IF NEEDED TO THICKEN
Remove some of the liquid and make a slurry with the cornstarch, and whisk back into the stew until boiling and thickened.
Remove from heat and allow to cool slightly, and serve.
Devour.
Notes
Because of the short cooking time, your usual stew meat that is tough – won’t be great in this
Switch out the peas for green beans, or add frozen corn/peas instead
Serve with a crusty bread, or make Irish Soda Bread for a true Irish Dinner!