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Prep Time: 20 Minutes Cook Time: 195 Minutes |
Ready In: 215 Minutes Servings: 10 |
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With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work. Ingredients:
4 pounds boneless beef chuck roast, cut into 11/2-inch cubes |
2 tablespoons vegetable oil |
1/4 cup all-purpose flour |
2 pinches salt and ground black pepper, or to taste |
2 pinches cayenne pepper |
1/4 cup vegetable oil |
2 yellow onions, chopped |
4 cloves garlic, crushed |
1/4 cup tomato paste |
1 teaspoon water, or as needed |
3 cups irish stout beer (such as guinness®), divided |
2 sprigs fresh thyme |
4 large potatoes, chopped |
2 cups chopped carrot |
2 tablespoons chopped fresh parsley |
Directions:
1. Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
2. Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
4. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
5. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
6. Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
7. Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
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