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Irish Beef and Cashew Stew


  • 2 ¼ pounds boneless beef 
  • 100 g unsalted cashews  
  • ½ tsp salt  
  • ½ tsp black pepper  
  • 2 Tbs olive or canola oil  
  • 1 chopped online  
  • 3 carrots julienned  
  • 3 celery stalks chopped 
  • 1 Tbs tomato puree 
  • 12 Oz Stout beer 
  • 2 tsp chopped thyme  
  • 4 cups beef broth 
  • 1 ½ pound baby potatoes  
  • 2 Tbs cornstarch  
  • 2 Tbs chopped parsley for garnish 


  1. Cut the beef into 1 ½ inches pieces. Sprinkle with salt and pepper and set aside.  
  2. Heat 1 tablespoon of oil and add half of the beef. Cook from both sides. Transfer the cooked beef to a bowl and repeat the process with the remaining beef.  
  3. Add the chopped onions, carrots and celery to the same pot. Stir and cook for 3 to 5 minutes. Add the tomato puree and cook for a further minute. Add the beer. Cook for around 2 minutes and slightly reduce the liquid. 
  4. Add the beef stock along with the cooked beef. Bring the contents to a boil. Reduce the heat, cover the pot and cook till the beef is tender.  
  5. Cut the potatoes into halves. Add these to the cooking pot. Cook on for around 20 minutes till the potatoes are tender.  
  6. Add the cashews and simmer for 1 to 2 minutes.  
  7. Mix cornstarch in some cold water in a bowl. Add the mixture to the cooking pot gradually and keep stirring to avoid lumps. Cook till the gravy is thickened. 
  8. Pour in a serving dish and garnish with chopped parsley.  
Nutrition Facts  Amount per serving % Daily Value
Servings 1
Calories 958  31.9%
Total Fat 55.9g   71.6%
Cholesterol 102.2mg   34% 
Sodium 715mg   31% 
Total Carbohydrate 62.1g   20.7% 
Dietary Fiber 6.8g  24% 
Total Sugars 10.2g  20%
Protein 55.1g
Saturated Fat  11.1g   55% 
Calcium  88.5  6.8% 
Iron  10.16mg   56.4% 


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