Irish Beef Stew

YIELDS: 6 serving(s)
PREP TIME: 15 mins
TOTAL TIME: 2 – 2.5 hrs

Ingredients

• 2 tbsp olive oil
• 2.5 lbs beef eye of round or  chuck roast cut into 2 inch chunks
• 3/4 tsp each salt and black pepper
• 3 garlic cloves, minced
• 2 small or 1 large onion, diced
• 6 oz (6-7 slices) bacon diced
• 3 tbsp flour
• 1 14.9 oz Guinness Beer or dark stout
• 3 tbsp tomato paste
• 3 cups chicken or beef broth
• 3 medium russet potatoes, peeled and cut into large chunks
• 3 carrots , peeled and cut into 1/2″ thick pieces
• 2 large celery stalks , cut 1″ pieces
• 2 bay leaves
• 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Directions

1. After beef is cut into 2″ chunks, pat dry then sprinkle with salt and pepper.
2. Heat oil in a heavy based pot or dutch oven over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
3. Lower heat to medium. If the pot is looking dry, add oil; Cook onion for 3 minutes until soft then add bacon. Cook until bacon is browned.
4.  Stir in carrots, celery and garlic. Add flour, and stir for 1 minute to cook off the flour.
5. Add Guinness, chicken or beef broth/stock and tomato paste. Mix well to ensure flour dissolves well, add bay leaves and thyme.
6. Return beef into the pot (including any juices) and add potatoes
7. Cover, lower heat so it is bubbling gently. Cook for 1 ½ to 2 hours – the beef should be tender at this point. Remove lid then simmer for a further 30 minutes or longer to further tenderize beef and the sauce has reduced and thickened slightly.
8. To finish, adjust salt and pepper to taste. Remove bay leaves and thyme.