IRISH STEW

Ingredients:

• ⅔ cup flour
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 pounds roast beef, trimmed and cut into small pieces
• ¼ cup vegetable oil
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• ½ teaspoon crushed rosemary
• ½ teaspoon freshly ground black pepper
• 2 cups Guinness beer
• ½ tablespoon Worcestershire sauce
• 2 ½ – 3 cups beef broth
• 3 tablespoons tomato paste
• 2 bay leaves
• 4 carrots, peeled and cut into pieces
• 3 russet potatoes, peeled and cut into pieces
• 4 sprigs chopped fresh thyme or parsley

Instructions

In a large resealable bag, add flour, salt and black pepper. Add roast and shake to coat.
Heat 1 tablespoon oil in a large or heavy pot over medium heat. Fry the meat in batches.Add oil as needed and scrape bottom of pan. Gradually place the meat on a plate.
Add 1 tablespoon oil and cook the onions until soft and fragrant. Reduce heat to low. Add garlic, rosemary, and black pepper; Cook for 1 minute, stirring constantly.Add the strong beer and stir. As you go, scrape the bottom of the pan to deglaze. Add the Worcestershire sauce, beef broth, tomato paste, bay leaves, and browned meat (that you placed on the plate). Cover and simmer for 80 to 90 minutes, stirring several times to make sure nothing burns or sticks to the bottom.
Add carrots, potatoes and thyme. Cover and simmer until carrots and potatoes are soft and meat is tender, 40 to 45 minutes.If the mixture becomes too thick, add a little more beef broth or water. Remove bay leaves before serving. Garnish with thyme or parsley.

Notes

Chuck Roast is the best and least expensive cut of meat for this recipe, but you can also use shoulder, tenderloin, or stew meat. In addition to beef, you can also use lamb or lamb.Cut the food into bite-sized cubes by cutting against the grain (if possible). Avoid large amounts of fat and cartilage.
1/2 teaspoons dried thyme leaves can be replaced with fresh sources.
Choose a high-quality stout that you like the taste of and that goes well with the dish. I usually choose an oatmeal stout or a coffee stout.Cover and simmer over low heat, adding more stock as needed and stirring frequently.
For aesthetic purposes, peel the carrots to give them that beautiful bright orange color.
Don’t forget to remove the bay leaves as they have sharp edges and could pose a choking hazard.
Serve over pasta, crackers or with a crusty baguette to soak up the delicious sauce.

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