Traditional Irish stew can take hours to prepare and although the flavor of a slow cooked meal is worth waiting for, it isn’t very easy peasy! This recipe uses pre-cooked pot roast for the meat which is now readily available at many markets including M&Ms and Costco and cuts down considerably on the cooking time. Plus most roasts come packed in a little gravy which is delicious in this stew. I also added sweet potatoes to the recipe which adds a touch of sweetness to this otherwise savory meal.

• Ingredients
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1/4 cup tomato paste
• 1 teaspoon dried thyme
• Salt and Pepper to taste
• 2 cups carrots, chopped
• 2 cups sweet potato, chopped
• 2 cups baker potatoes, chopped
• 1 pound of cooked pot roast (reserve gravy) sliced into 1 inch pieces
• 2 cups beef stock
• 1 cup Guinness
• 1 cup frozen peas
• 2 tablespoons chopped parsley

Directions:

Place oil into a large pot over medium heat and saute the onions for 5 minutes until soft. Add the garlic and tomato paste, thyme, salt and pepper and stir. Add the vegetables (except the peas) along with the pot roast gravy, Guinness and beef stock. Bring to a boil. Turn the heat down to medium and cook for 15 minutes until the veggies are tender. Add the beef and the frozen peas and cook for an additional 10 minutes until hot and bubbly. Ladle into individual bowls and sprinkle with parsley.