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–+ servings
Low Calorie Irish Stew

Low Calorie Irish Stew

Lose Weight By Eating
As noted above, Irish Stew is traditionally made with lamb or mutton. I have also given the option to use beef as it's lower in cost and easier to find in the US.
I have also supplied you with stovetop, Instant Pot, and slow cooker instructions. So no matter where you live and no matter what equipment you have, you can make this recipe.
Special Tip: Any dark beer will work here, and if you are wondering if IPA will work well in this, I can tell you that it will!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Natural Release: 10 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 10 servings
Calories 172 kcal

Equipment

  • Instant Pot

Ingredients
 
 

  • 1 pound lamb, mutton, or lean beef stew meat cut into 1-inch cubes
  • 2 teaspoons paprika
  • 3 garlic cloves chopped
  • 1 onion chopped
  • 1 pound potatoes cut into 1-inch cubes
  • 4 carrots peeled and cup in 1-inch slices
  • 4 celery stalks cut into 1-inch slices
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 4 sage leaves minced
  • 1 cup Guinness Beer or more beef broth

SERVE WITH:

Instructions
 

Stovetop Instructions:

  • In a large pot heat the oil over medium-high heat.
  • In a bowl toss the meat in the flour and paprika, then add to the pot in small batches. And brown on all sides, moving the meat to a plate after browning.
  • Once all of the meat is browned, add back to the pot with the garlic, onion, potatoes, carrots, and celery.
  • Add 1 cup of broth and cook on medium-high heat scraping all of the browned bits off the bottom of the pan.
  • Add the remaining broth, tomato paste, rosemary, sage and beer to the pot.
    Cover and cook for 2-3 hours on low heat.
  • Uncover for the last 30 minutes of cooking to help thicken the sauce.

Instant Pot Instructions:

  • Add all of the ingredients into the Instant pot.
  • Cover and cook on high pressure for 30 minutes.
  • Do a natural release for 10 minutes, then manually release pressure.
  • If you like a thicker sauce, sauté uncovered on medium heat for 10 minutes.

Slow Cooker Instructions:

  • In a skillet (or your slow cooker if it has a sauté setting) heat the oil over medium-high heat.
  • In a bowl toss the meat in the flour and paprika, then add to the skillet in small batches. And brown on all sides, moving the meat to the slow cooker as you work.
  • Once all of the meat is browned and in the slow cooker, add in the garlic, onion, potatoes, carrots, and celery.
  • Add 1 cup of broth to the skillet and cook on medium-high heat scraping all of the browned bits off the bottom of the pan. Add the cooked broth, the remaining broth, tomato paste, rosemary, sage and beer to the slow cooker.
  • Cover and cook on high for 3 hours, or on low for 6-9 hours.
  • Uncover the slow cooker for the last hour of cooking to help thicken the sauce.

Nutrition

Serving: 1cupCalories: 172kcalCarbohydrates: 13.6gProtein: 17.3gFat: 3.4gSaturated Fat: 1.2gCholesterol: 41mgSodium: 290mgPotassium: 682mgFiber: 2.6gSugar: 3.5gCalcium: 26mgIron: 10mg
Keyword beef, crockpot, dinner, healthy beef stew, instant pot beef stew, low calorie beef stew, slow cooker
Tried this recipe?Let us know how it was!