24 October, 2022
Beef Stew – IrishPosted in : Beef, Soups on by : MikeZ
A authentic, traditional Irish Beef Stew, made with veggies, delightful aromatics, and Dark Beer. A truly incredible main dish.Difficulty: Easy
- Large, Covered Oven-proof Baking Dish or Dutch Oven
- 2 Lbs. BonelessBeef Chuck Roast
- ½ Lb. Bacon - ~ 8 Slices
- 3 Onions - Chopped
- 3 Garlic Cloves - Minced
- ⅓ Cup AP Flour
- 18 Oz. Dark Beer
- 1 ½ Cups Beef Broth
- 4 oz. Tomato Paste
- 2 Lg. Carrots - Peeled And Sliced
- 2 Lg. Celery Ribs - Peeled And Sliced
- 1 ½ Cups Yukon Gold Potatoes - Cubed
- 2 Tsp. Worcestershire Sauce
- 1 Tsp. Sugar
- 1 Tsp. Pepper
- ½ Tsp. Dried Thyme
- 1 Bay Leaf
- Salt And Pepper - For Seasoning
- Cut beef into 1½" pieces, sprinkle with salt and pepper and set aside.
- Fry bacon in a dutch oven on medium high heat. When cooked, remove and crumble. Set aside. Leave bacon grease in the pan.
- Add beef chunks in small batches and allow to brown. As the chunks brown, remove and set aside. Keep the fat in the pan.
- Sauté onions in the pan for ~ 5 minutes then add garlic and sauté for another minute.
- Add flour to the onion, garlic, and fat, and allow cook until golden brown.
- Add the beer and stir well. Deglaze the pan, add the tomato paste and beef broth and whisk together. Return the beef and bacon to the pot and stir.
- Add the chopped carrots, celery, potatoes, worcestershire sauce, sugar, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce the heat. Cover the pot and simmer for 2 hours.
- Remove the lid and simmer for another 30 minutes to thicken.
- Remove the bay leaf and serve.
Storage – Allow to cool then store in an airtight container in the fridge for 3 days or freeze for 3 months.
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