No Peek Irish Beef Stew

May 10, 2023May 10, 20230 15

Hearty No Peek Irish Beef Stew perfect for cozy winter nights

by The Chefin Stew

Prep

20 min

Cook

4 hours

Ready In

4 hours 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

6-8

Calories

489

Sugar

11g

Fat

20g

No Peek Irish Beef Stew is a classic Irish dish, perfect for warming up on a cold winter night. The addition of vegetables and tomato-vegetable juice cocktail gives this stew a nutritious boost, while the long cooking time helps to develop deep flavors and tender meat. This stew is best enjoyed with crusty bread or mashed potatoes, and is sure to become a family favorite.

Instructions

1.	Preheat the oven to 350°F.
2.	In a large pot, brown the stew meat over high heat.
3.	Transfer the meat to a large casserole dish, and add the chopped carrots, onions, and potatoes.
4.	In a small bowl, mix together the brown sugar, tapioca flour, and tomato-vegetable juice cocktail. Pour this mixture over the meat and vegetables.
5.	Cover the casserole dish tightly with foil, and bake in the preheated oven for 3-4 hours, until the meat is tender and the vegetables are cooked through.
6.	Serve hot with crusty bread or mashed potatoes.

PROS

This stew is a hearty and wholesome meal, perfect for cold winter nights.

The slow cooking method makes the meat tender and flavorful, while the addition of vegetables and tomato-vegetable juice cocktail adds extra nutrition.

Leftovers make a great lunch for the next day.

CONS

The long cooking time may not be suitable for those with busy schedules.

This stew is not suitable for vegetarians or vegans.

HEALTH & BENEFITS

This stew is high in protein, iron, and vitamin A thanks to the beef and vegetables.
The use of tapioca flour instead of all-purpose flour makes this stew gluten-free.
The slow cooking method also helps to retain the nutrients from the vegetables.

	2 pounds cubed stew meat
	6 carrots , chopped
	2 onions , chopped
	2 cups cubed potatoes
	1 tablespoon brown sugar
	3 tablespoons tapioca flour
	1 cup tomato-vegetable juice cocktail