Irish Beef Stew ( Vegetarian version included)

 I've adapted this recipe for Vegetarians using Gardein Homestyle Beefless Tips or Beyond Steak Plant Based Seared Tips. You can certainly make this with Meat if you prefer.

Here's what you'll need:

Read the Entire Recipe before beginning the Preparation. There are some things that need to be made ahead of time and set aside.

A Dutch Oven (I prefer Cast Iron)

Salt and Pepper to taste.

4 TBS Olive Oil to Brown the Beef Tips.

2 TBS Olive Oil to Sauté the Vegetables.

1 Bag / 9 oz. Gardein Homestyle Beefless Tips, or 10 oz Beyond Steak Seared Tips.

4 Cloves Garlic, minced.

1/2 C Dry Red Wine

1 C Diced Fresh Mushrooms.

3 C Beef Broth,  I use a Vegetarian Beef Flavored Broth (Better Than Bouillon)

2 TBS Tomato Paste

2 TBS Flour

2 TBS Minced Fresh Rosemary

2 TBS Minced Fresh Thyme

1/2 C Frozen Peas

2 Stalks Celery, diced.

2 Small Carrots, diced.

1 Medium Onion diced.

2 Frozen Hash Brown Patties, thawed.

1 TBS Cornstarch, 1 TBS Water (Mix well to create a Slurry) Do this ahead of time and set aside.

In the Dutch Oven:

4 TBS Oil on Medium Heat, until Hot. Sear the Beef Tips until Browned. Make ahead, drain and set aside.

Add 2 TBS Oil to the Pot, until Hot.

Add:

Carrots, Onion and Mushrooms.  Sauté 5 - 8 minutes.

Add Garlic and Flour.

Stir well and Cook 2-3 minutes.

Deglaze the Pot with Red Wine, scraping the bottom and stirring to combine well.

Add:

Broth

Tomato Paste 

Celery

Herbs

Salt and Pepper to taste.

Bring to a Boil.

Reduce Heat to Low, Cover and Simmer for 1 Hour.

Add:

Beef Seared Beef Tips

Peas 

Corn Starch Slurry and Stir until Thickened.

Remove from Heat.

Transfer to a Serving Bowl or Serve Immediately from the Pot.

Enjoy!

Peace in the Kitchen!