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Irish Stew
A authentic, traditional Irish Beef Stew, made with veggies, delightful aromatics, and Dark Beer. A truly incredible main dish.
Difficulty: Easy
Cuisine
American
Keyword
Beef, Soups
Method
Oven
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
Servings
8
Equipment
Large, Covered Oven-proof Baking Dish or Dutch Oven
INGREDIENTS
1x
2x
3x
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
INSTRUCTIONS
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.
Notes
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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