Irish Beef Stew

Serves 6


2 tablespoons olive oil
3 bay leaves
2 lb. beef stew meat, cut into 2" cubes, pat dry with paper towels and dust with flour (use lamb if you prefer)
1 large yellow onion, large dice
3 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
3 tablespoons flour, plus extra for dusting meat
3 tablespoons soft butter
2 cups Beef Stock
1 cup Guinness Stout, or non-alcoholic beer
2 tablespoons tomato paste
1 tablespoons molasses or brown sugar
1 tablespoon chopped parsley
1/2 lb. carrots, sliced
2 lb. potatoes, 1-inch cubes
1 cup frozen peas, defrosted
Chopped chives and or parsley, for garnish


  1. Heat a 6 quart stove-top casserole and add the oil and bay leaves. Cook the bay leaves for a moment and then add the flour-dusted meat. Brown the meat on both sides on high heat. Place browned meat on platter and cover with foil to keep warm. Add the 3 tablespoons butter and diced onion and cook until the onions are translucent. Reduce heat to low and add the minced garlic, thyme, rosemary and sprinkle with the 3 tablespoons flour; mix until smooth. Add the beef stock, tomato paste, molasses, and stout or beer.
  2. Simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 300 degrees F. oven for about 2 hours, stirring a couple of times. Add peas and salt and pepper to taste before serving. Top with chopped chives and parsley and serve with buttered Irish Soda Bread on the side.