In search of a South Beach friendly Irish stew for St. Patrick's Day I borrowed from recipes #415390, #120019 & #313516. It turned out very well and I look forward to left-overs tomorrow. I would guess that this would qualify for a South Beach Phase 2 (or 2 and 1/2) unless you drink the rest of the Guinness in the 6-pack while waiting for it to cook.

Ingredients

4 serv.

stewing beef↗2 lbs
in 1 inch chunks
olive oil↗1 -2 tablespoon
diced tomatoes1 ounces
(14 1/2 ounce)
carrots↗4
chopped into large pieces
celery ribs↗2
chopped into large pieces
baby portabella mushrooms↗8 ounces
wash and cut the bigger ones in half
large rutabaga↗1
peal and cut into 1-inch cubes
vidalia onion↗1
chopped into fairly big chunks
zucchini2
sliced
beef bouillon↗2 teaspoons
onion powder↗1⁄2 teaspoon
Worcestershire sauce↗2 tablespoons
brown sugar↗2 tablespoons
apple cider vinegar↗2 tablespoons
black pepper↗1⁄2 teaspoon
bay leaves↗4
teaspoon thyme↗1⁄2
teaspoon salt↗1
cups chicken broth↗2
pint Guinness stout↗1

Step-by-step instructions

1
Brown the stewing beef in the olive oil, in a hot frying pan. Just brown the outsides.
2
Combine the beef with the rest of the ingredients in a large crock pot (I use a 6 quart). Cook on low for 5 or 6 hours, or until the wife comes home (extra time isn't going to hurt it).

Source: food.com

Original recipe ↗

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