Irish Beef Stew

📝 Ingredients

• 1 - 2.5 to 3.0 chuck roast, cut into one inch cubes, trim some fat
• 1 yellow or white onion, diced
• 6 cloves of garlic, chopped
• 3 stalks of celery, chopped
• 3 large carrots, cut into circles
• 6 medium size yellow potatoes, diced
• 3 tbsp Tomato paste
• 3 cups Beef Stock
• 2 bay leaves
• 1 twig/branch of Rosemary
• 1 twig/branch of Thyme
• Salt/Pepper
• 1/2 cup flour
• 1 TBSP Onion Powder
• 1 TBSP Garlic Powder
• Avocado Oil/Extra Virgin Olive Oil
• Frozen Peas (optional to add in for the last few minutes)
• Parsley (optional to add as topping for the dish)
• 14.9 oz Guinness Beer

👩‍🍳 Directions

1. 1

   Combine 1/2 cup flour, 1 TBSP garlic powder, 1 TBSP onion powder, 1 tsp Salt, and 1/2 tsp pepper in a mixing bowl and use a fork to combine the ingredients. Add cubed beef and use tongs to stir around until the beef is fully coated in the flour.

2. 2

   Add 1/4 cup of avocado or olive oil to bottom of a dutch oven or large soup pot and turn on medium high heat. When oil is hot, add beef in a single layer to the bottom of the pan (you will need to cook in batches) and flip every 1 to 2 minutes once each side gets a nice sear on it. Remove beef from pan and repeat with a little extra oil and beef until all is cooked and removed from pan onto a separate plate.

3. 3

   Add oil to pan and put in diced onion and celery. Stir for a few minutes until onion is starting to soft and add garlic and 3 TBSP of tomato paste - stir

4. 4

   Add the full can of beer, pouring very slow so that it does not foam over, do not stir. Then add meat back into the pan slowly so it doesn't splash, along with the juices and slowly stir scraping brown bits off of the bottom of the pan.

5. 5

   Add in 3 cups of beef stock, 2 bay leaves, rosemary, and thyme. Turn heat to high to bring to a boil. Once boiling, cover, and reduce heat to medium so it will continue to simmer. Set timer for 1 hour, stir halfway through.

6. 6

   When one hour is up, stir, then add in potatoes and carrots, 1 tsp of salt, and 1/2 tsp of pepper, stir well, add lid back on and cook for 30 minutes.

7. 7

   When 30 minutes are up, uncover and stir. Remove bay leaves, rosemary and thyme branches. Leave uncovered for 30 more minutes so that the broth reduces down and thickens up (as well as finishes cooking the potatoes). Stir every 10 minutes.

8. 8

   If adding frozen peas, add them in here. Give it one final taste test (incase the potatoes stole some of the salt!) and add additional salt/pepper if needed. Serve in a bowl topped with fresh parsley and a side of beer bread (recipe on my website). Cheers!