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Irish Beef Stew
Serves 6
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Ingredients:
| 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 |
Directions:
- 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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