Using convenience products makes quick work of this thick and rich Irish Stew. It will taste like it was cooked all day!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups frozen sliced carrots
- 2 cups refrigerated potato wedges, chopped
- 2 cups beef broth
- 16 oz. pkg. refrigerated prepared roast beef in gravy
- 1/2 tsp. dried thyme leaves
- 1 cup beer
- 1 Tbsp. cornstarch
- 3 Tbsp. water
Preparation:
In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp tender, about 3-5 minutes. Add carrots; cook and stir for 2-3 minutes longer. Add potato wedges and beef broth; cover and bring to a simmer.Meanwhile, cut roast beef into 1" chunks; add to soup along with gravy from package, thyme, and beer. Bring to a boil; reduce heat and simmer for 10-15 minutes until beef is hot and stew is slightly thickened. In small bowl, combine cornstarch and water and blend well. Stir into stew; cook and stir for 4-5 minutes longer until stew is thickened. Serves 6
