2 lbs stewing beef cut into 1-inch pieces
2 tablespoons olive oil
1/4 cup flour
salt and pepper
1 large russet potato (about 2 cups) cut into 1/2 pieces
3 large red potatoes (about 3 cups) cut into 1/2 pieces
3 stalks celery, sliced
3 large carrots, (about 2 cups) cut into 1/2 pieces
1 large onion, diced (about 11/2 cups)
2 tablespoons butter
6 large garlic cloves, minced (about 1/4 cup)
3/4 cup red wine
3/4 cup Guinness beer
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon granulated sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
1 tablespoon flour
1 tablespoon cold water
- Heat the olive oil in large skillet or dutch oven, medium-high heat.
- Salt and pepper beef, dust with flour and fry until browned on all sides, about 5 to 7 minutes. (work in batches to avoid overcrowding pan)
- Remove from pan and set aside.
- Add more oil to skillet if necessary, then add potatoes, celery, carrots and onion to skillet and cook until potatoes slightly browned (about 10 mins)
- Remove from skillet, set aside.
- Add butter to skillet.
- Add garlic and sauté about 1 minute, until fragrant.
- Deglaze pan with red wine, add Guinness beer, beef stock, tomato paste, sugar, worcestershire sauce, thyme and bay leaves.
- Stir to combine and bring the mixture to a simmer, then add beef and vegetables back into skillet or dutch oven.
- Cover and transfer to oven to bake at 350 degrees for 1-2 hour until vegetables and beef are tender.
- If using slow cooker, cook 3-4 hours on low setting.
- If stew needs to be thickened add slurry (1 tablespoon flour whisked together with 1 tablespoon cold water). Return pot to stovetop and over medium heat slowly stir slurry into the stew stirring constantly. Cook 5-10 minutes until thickened
- Season with salt and pepper to taste
Original Recipes visit: Irish Stew @ artandthekitchen.com