Irish Beef Stew
F & L Market has everything you need to make this amazing stew. Perfect for a rainy fall day like today!
- 2 lbs stewing beef cut into 1-inch pieces
- 2 tbsp 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 tbsp 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 tbsp tomato paste
- 1/2 tbsp granulated sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp dried thyme
- 2 bay leaves
- 1 tbsp flour
- 1 tbsp 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