This is a versatile twist on an Irish classic - perfect for St. Patrick’s Day! We’ve modified a classic version of beef stew and made it a little more bariatric friendly by decreasing the amount of potatoes, upping the protein, and adding in a few more veggies. This recipe can also be made in an instant pot or crockpot depending on your time!
Ingredients
1 tbsp. olive oil
2 lbs. beef chuck - cut into 1 in cubes, visible fat removed
2 tbsp. all purpose flour
3 tbsp. tomato paste
3 cups low-sodium beef broth
1 cup Guinness stout beer - Optional
2 tsp. Worcestershire sauce
1 tsp. dried thyme
2 bay leaves
1 large yellow onion, diced large
2 large stalks celery, diced large
3 large carrots, diced large
2 yukon gold or red skin potatoes, diced large
½ cup frozen peas
8 oz baby bella mushrooms, sliced
2 cloves garlic
Salt and pepper to taste
Directions
Place a dutch oven or large pot over medium heat and allow to preheat for about 5 minutes. Prep all vegetables.
Cut meat into large chunks, removing visible fat. Spread into an even layer on the cutting board. Sprinkle with flour and toss to coat.
Add 1 tbsp oil to the pot then add about 10 pieces of meat. Don’t overcrowd the pan or the meat will not brown. Turn every 2 minutes until completely browned. You will likely need to do 2-3 batches. Remove from the pan and set aside.
Add tomato paste to the pan and cook for 1-2 minutes to develop the flavor. Add Guinness beer to deglaze the pan, scraping the bottom to get all of the bits. Add the beef broth, Worcestershire sauce, thyme and bay leaves and return the meat to the pan. Bring to a boil, then reduce to a simmer. Cook over low heat for 2 hours.
Add all of the vegetables and remaining ingredients to the pot and continue to simmer over low heat for another hour, or until the meat is very tender and the vegetables have softened. Season with salt and pepper to taste.
Note: Beer is optional, if you choose to leave it out, substitute 1 more cup of beef broth.
Other Cooking Methods:
For Crockpot: Cook on low for 6-8 hours
For Instant Pot: Cook on high for 60 minutes and let pressure release naturally for 15 minutes
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