How to make beef stew thick?

Toss meat pieces in flour prior to browning . The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump.

What do you put in stew to make it thick?

The three main thickening agents for gravies are flour, cornflour and arrowroot . The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

What is the best thickening agent for beef stew?

instead of a roux or flour use cornstarch or arrowroot . equal parts water to cornstarch and arrowroot. mix that up and then you add it to simmering sauce or whatever. you're trying to thicken, it's called a slurry.

What to add to beef stew to make it amazing?

Onions, carrots and celery (mirepoix vegetables) are classic for a reason, but don't be afraid to stray and get creative. Try using roasted garlic instead of regular garlic, or caramelize your onions before moving on to the next step. You can also add an incredible depth of flavor by adding dried mushrooms to the mix.

How do you make beef stew meat tender?

The most important key to making stew meat tender is being sure to cook it for a long time . If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

What to pair with Irish stew?

Irish Stew To pair with this flavorful Irish dish, we recommend a dry red wine like Cabernet Sauvignon or Merlot . The bold flavors of these wines will stand up to the rich stew, and the tannins will help cut through the fat in the dish.

Why isn't my beef stew thick?

This usually happens when you've added too much liquid to your mix , essentially turning your stew into a soup. Luckily, it's easy to use flour, starch, vegetables and grains to thicken beef stews.

What makes stew thicker than soup?

A stew is a combination of larger-cut ingredients like vegetables, meat, or fish that are just barely covered with cooking liquid, and simmered over low heat for a lengthier period of time. While a stew cooks, the liquid reduces significantly , making it much thicker than your average soup.

Is it better to thicken stew with flour or cornstarch?

Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken . To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.

How to thicken beef stew in a crockpot?

Add a slurry at the end . A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

Irish Beef & Stout Potpie Recipe (2024)

Our Irish Beef & Stout Potpie Recipe is a hearty and flavorful, Irish dinner one pot meal! Today’s filling Irish dinner recipes has hearty ingredients; ground beef, carrots, onions, celery, potatoes, stout beer, spices, and a sheet of puff pastry!

Why we love Irish Beef & Stout Potpie Recipe

I’m an extra happy cook when I make a whole meal in just one pot! It’s a bonus. Less mess to clean up means more time to spend with the family.

I’ve always been a fan of potpies, so creating our Irish Beef & Stout Potpie recipe was deliciously fun. Irish Beef & Stout Potpie will be a new favorite in your house, too!

Ingredients for Irish Beef & Stout Potpie Recipe

• Laura’s Lean 92% Ground Beef- Ground beef is a good source of protein, providing 24 grams per serving. Beef is a great source of carnitine, zinc, selenium, iron, and B vitamins.

• Fingerling Potatoes- Potatoes havefiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support hearthealth.Potatoescontain significant amounts of fiber. Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease

• Basic Mirepoix: Which is a combination of 50% onions, 25% carrots, 25% celery. It’s the flavor base of most soups that you make. It’s a standard in the culinary arts and is traditionally the first ingredients into the pot. It is then cooked for 6-8 minutes until softened.

• Fresh Lemon- Lemons are an excellent source of vitamin C and flavonoids, which are antioxidants. Antioxidants help remove free radicals that can damage cells from the body. These nutrients can help prevent diseases and boost health and wellbeing are some of the possible benefits of consuming lemons.

How to make Irish Beef & Stout Potpie Recipe

Preheat oven to 375 degrees F.
In a large cast iron skillet or oven safe pan over medium high heat, melt butter and add onions; sauté 2-3 minutes until caramelized.
Add Laura’s Lean 92% Ground Beef and fully cook.
Add 1/4 cup stout beer; stir to de-glaze pan (scraping to bring up flavor bits from the bottom of the pan).
Add carrots and celery; cook 2 minutes.
Add 1/4 cup stout beer to deglaze pan once more; add potatoes and cook 2 minutes.

Add flour; stirring and cooking 1 minute.
Slowly add beef broth to vegetables stirring constantly, bring to boil; add remaining stout beer, red pepper flakes, sea salt, pepper, tomato sauce, Worcestershire sauce, and lemon juice.
Unfold puff pastry dough over skillet and gently cut 3 slits into the top of the dough piercing through to allow venting.
Whisk together water and egg white, egg wash top of dough, and place skillet on baking sheet in oven to catch any over spills during baking.
Bake 30-35 minutes or until crust is deeply golden brown.

Yield: 6

Ingredients

1 pound Laura's Lean 92% ground beef
1 medium onion, small diced
1 tablespoon butter
2 carrots, thinly sliced
2 celery, thinly sliced
6-8 yellow fingerling potatoes, thinly sliced
3 tablespoons all purpose flour
1 1/3 cups Guinness stout beer, divided
1 teaspoon red pepper flakes
1 1/2 cups beef broth
1/2 cup tomato puree
1 tablespoon worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon sea salt
1/4 teaspoon black pepper
1 sheet puff pastry dough (allow to thaw 15 minutes before using)
1 egg white + 1 tablespoon water

Instructions

Preheat oven to 375 degrees F.
In a large cast iron skillet or oven safe pan over medium high heat, melt butter and add onions; sauté 2-3 minutes until caramelized.
Add Laura's Lean 92% Ground Beef and cook fully.
Add 1/4 cup stout beer; stir to de-glaze pan (scraping to bring up flavor bits from the bottom of the pan).
Add carrots and celery; cook 2 minutes.
Add 1/4 cup stout beer to deglaze pan once more; add potatoes and cook 2 minutes.
Add flour; stirring and cooking 1 minute.
Slowly add beef broth to vegetables stirring constantly, bring to boil; add remaining stout beer, red pepper flakes, sea salt, pepper, tomato sauce, worcestershire sauce, and lemon juice.
Unfold puff pastry dough over skillet and gently cut 3 slits into the top of the dough piercing through to allow venting.
Whisk together water and egg white, egg wash top of dough, and place skillet on baking sheet in oven to catch any over spills during baking.
Bake 30-35 minutes or until crust is deeply golden brown.
Enjoy your Irish Beef & Stout Potpie Recipe!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 602Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 72mgSodium: 879mgCarbohydrates: 56gFiber: 4gSugar: 3gProtein: 27g

More Irish Recipes

Irish Corned Beef with Cabbage
Irish Soda Farls
Irish Mushroom Melt
Irish Bangers and Mash with Brown Gravy
Irish Coffee with Baileys and Kahlua
Irish Cream Bundt Cake
Irish Spicy Reuben Sandwich
Irish Creme de Menthe co*cktail
Irish Ginger Snaps

Make comfort food at its finest with our Irish Beef & Stout Potpie Recipe!

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Love Always,

Ruthie & Madeliene