Irish Stew

🧂 Ingredients

• 2 pound 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 cubes
• 3 large red potatoes (about 3 cups)

  cut into cubes
• 3 stalks celery

  sliced
• 3 large carrots, (about 2 cups)

  cut into 1/2 inch pieces
• 1 large onion (about 11/2 cups)

  diced
• 2 tablespoons butter
• 6 large garlic cloves (about 1/4 cup)

  minced
• 3/4 cup red wine
• 3/4 cup Guinness beer
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1/2 tablespoon granulated sugar
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon dried thyme
• 2 bay leaves

  small
• 1 tablespoon flour
• 1 tablespoon cold water

Instructions

• 1 Heat the olive oil in large skillet or dutch oven, medium-high heat.
• 2 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)
• 3 Remove from pan and set aside.
  
• 4 Add more oil to skillet if necessary. Next add potatoes, celery, carrots, and
  onion to skillet Cook until potatoes slightly browned (about 10 mins)
• 5 Remove from skillet, set aside.
  
• 6 Add butter to skillet.
  
• 7 Add garlic and sauté about 1 minute, until fragrant.
  
• 8 Deglaze pan with red wine. Add Guinness beer, beef stock, tomato paste, sugar,
  Worcestershire sauce, thyme and bay leaves.
• 9 Stir to combine and bring the mixture to a simmer. Next, add beef and vegetables
  back into the skillet or dutch oven.
• 10 Cover and transfer to oven to bake at 350 degrees for 1-2 hours until vegetables
  and beef are tender.
• 11 If using slow cooker, cook 3-4 hours on low.
• 12 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
• 13 Season with salt and pepper to taste.

Nutrition Info