Irish Stew with Havarti

Name: Irish Stew with Havarti
Yield: 6 - 8 servings
Ingredients: 2 tbsp (30 mL) butter; 2 lbs (900 g) stewing beef cubes; 1 large leek thinly sliced; 4 cloves garlic; 4 cups (1 L) different coloured carrots peeled and cut into 1-inch (2.5 cm) pieces; 2 cups (500 mL) parsnips peeled and cut into 1-inch(2.5 cm) pieces; 2 cups (500 mL) rutabaga cut into 1-inch(2.5 cm) cubes; 1 bottle (341 mL) of dark beer; 2 cups (500 mL) low-sodium beef broth; 2 cups (500 mL) water; 4 - 5 sprigs of fresh thyme; Salt and freshly ground pepper to taste; 7 oz (210 g) Canadian Havarti cheese finely diced; 1 1/2 tbsp (22 mL) cornstarch

Our dietitians' favourite

This is the Irish Stew with Havarti recipe.

Prep: 20 min
Cooking: 2 h 15

Yields 6 - 8 servings

Ingredients

2 tbsp (30 mL) butter
2 lbs (900 g) stewing beef cubes
1 large leek thinly sliced
4 cloves garlic
4 cups (1 L) different coloured carrots peeled and cut into 1-inch (2.5 cm) pieces
2 cups (500 mL) parsnips peeled and cut into 1-inch(2.5 cm) pieces
2 cups (500 mL) rutabaga cut into 1-inch(2.5 cm) cubes
1 bottle (341 mL) of dark beer
2 cups (500 mL) low-sodium beef broth
2 cups (500 mL) water
4 - 5 sprigs of fresh thyme
Salt and freshly ground pepper to taste
7 oz (210 g) Canadian Havarti cheese finely diced
1 1/2 tbsp (22 mL) cornstarch

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Preparation

In a large saucepan over high heat, melt butter and brown beef cubes. Add vegetables and cook 3–4 minutes, stirring constantly. Pour in beer, broth and water. Bring to a boil. Add sprigs of thyme and season with salt and pepper. Cover and cook on medium-low heat for 2 hours or until meat is tender.

Coat Havarti cheese with cornstarch and add to stew to make it thick and creamy.

Remove sprigs of thyme, adjust seasoning and serve.