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Irish Beef Stew
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|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|
- 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.
- 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.
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