Hot Food on a Cold Wintry Day

Filed under: General Health, Nutrition, Recipes, Training

Before we get started, I wanted to give you a quick heads-up that Mike Boyle will be running a sweet deal on Functional Strength Coach 3.  From today until Midnight Friday, you get free shipping! This is an absolutely fantastic resource and I’d strongly encourage you to check it out. Click here to check it out.

I know as of late I’ve been posting a lot of recipes and maybe slightly less content. I’ve just been coming up with or coming across some really awesome, easy to apply recipes that I just want to share with you guys. I promise there is plenty of content in the works.

So as I mentioned many times before, my wife has had some pretty awesome recipes that we have utilized to great effect. Today is no exception. First up is her awesome beef stew recipe. We made this recipe for my parents when they visited our apartment for the first time. They absolutely loved it, and my mom has made it at home on her own. This one is a little more time intensive, but awesome on a nice cold wintry weekend day.

Irish Beef Stew


  • ¼ cup extra virgin olive oil
  • 2 pounds of lean beef, cut into 1-inch pieces
  • 6 garlic cloves, minced
  • 8 cups of canned beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 table Worcestershire sauce
  • 2 bay leaves
  • ¼ stick pastured butter
  • 1-2 pounds russet potatoes, peeled and cut into ½-inch pieces
  • 1 large onion, chopped
  • 2 cups carrots, ½-inch pieces
  • 2 cups baby portabella mushrooms cut into quarters


1.  Heat oil in a large heavy pot over medium-high heat.  Add beef and sauté until brown on all sides (about 5 minutes).  Add garlic and sauté 1 minute.

2.  Add beef broth, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.  Stir to combine and bring mixture to a boil.

3.  Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

4.  In another large pot, melt butter over medium heat.  Add potatoes, onion, carrots, and mushrooms.  Sauté vegetables until golden, about 20 minutes.

Add vegetables to beef stew.  Simmer uncovered until vegetables and beef are tender, about 40 minutes.  Discard bay leaves before serving.  Serves 6.

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Posted on December 10th, 2009 by Brian St. Pierre


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