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irish Beef Stew Ingredients 2 Ibs beef chuck, cut into 1-1.5 inch cubes 2 tbsp oil (vegetable or olive) 1large onion, diced 3 carrots, sliced into thick rounds 2-3 celery stalks, chopped 4 cloves garlic, minced 2 tbsp tomato paste 3 tbsp flour (for thickening) 1 bottle (11-14 oz) Guinness stout 3 cups beef broth 2 tsp Worcestershire sauce 1tsp dried thyme 1tsp dried rosemary 2 bay leaves 1lb potatoes, cut into chunks Salt and black pepper to taste Optional: fresh parsley for garnish Instructions 1. Pat the beef dry and season generously with salt and pepper. 2. Heat the oil in a heavy pot or Dutch oven over medium-high heat. ir the beef in batches until deeply browned on all sides. insfer beef to a bowl and set aside. he same reduce heat to medium. a ions, carrots, and celery; cook 5-7 minutes until softened. 7 in garlic and cook 1 minute. 8. Add tomato paste and cook another minute to caramelize it slightly. 9. Sprinkle the flour over the vegetables and stir to coat. 10. Slowly pour in the Guinness, scraping up any browned bits from the bottom. Tl. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. 12, Return the browned beef (and any juices) to the pot. 13. Bring to a gentile simmer, then reduce heat to low. 14, Cover and cook for 1.5 hours, stirring occasionally. cS Add the potato chunks. 6. Continue simmering a) for minutes, or until the beef is tender and the stew has a ae to your liking. _ 17. Adjust seasor with *\. J 18, Ladle into and ene ny if desired. ya P13_MARCH_SHOPPERS_GUIDE_HL
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