Quick Irish Stew

 

Serves 2

Easy and quick!

Preheat oven to 450F

Ingredients

2 cups Ground Beef

6 New Potatoes, quartered - or about 3 cups 1 1/2" pieces of regular potatoes

1 Carrot, diced

1 Stalk Celery, diced

1 small Onion, diced

1 Tbsp Butter

2 Tbsp Flour

2 cloves Garlic, grated or diced

1 tsp Thyme

1 1/2 cups Beef Broth

1/2 Tbsp Soy Sauce

Oil

Salt and Pepper

Toss Potatoes with 1 Tbsp Oil and spread on parchment lined baking sheet.  Season with Salt and Pepper. Roast in middle of oven unlit golden brown, 25-28 minutes, turning once.

While potatoes are roasting, heat large pot over medium-high heat.  Add 1 tsp Oil and Beef.  Cook beef, breaking into small pieces until no pink remains, 4-5 minutes.  Season with Salt and Pepper.  Using slotted spoon, remove cooked beef to a bowl and discard any drippings.

Using the same pot, reduce heat to medium, then add Butter, Carrot, Celery, Onion, Thyme and Garlic.  Cook, stirring occasionally, until softened, 3-4 minutes.  Add beef and any juices from the bowl.  Sprinkle with Flour.  Cook, stirring often, until flour coats veggies and beef, 1-2 minutes.

Add Beef Broth and Soy Sauce.  Season with Salt and Pepper.  Bring to a boil over high heat then reduce to medium-low.  Cook, stirring, until stew thickens slightly and veggies are tender, 10-12 minutes.

Add roasted potatoes to the stew and stir to combine.