Irish Beef Stew
Prep Time: 3 hours Active:30 minutes Yield: 8 to 10 Servings
Pepper 1. Heat the oil in a large skillet over medium heat. Salt and pepper beef cubes then lightly coat with 1/4 cup of flour, then fry in the hot oil until browned. Do this step in batches. Remove from pan and set aside
- In the same pan, add the onions and cook them for five minutes until they have some color and then add the garlic and cook for another minute or so
Add the stock so that it is an inch over the meat. If you need more than add some water until it is.
Tie your rosemary and thyme in a bundle (this is called bouquet garni). Tie the other end to your handle, add bay leaf, salt and pepper. Bring to boil and reduce to simmer for 2 hours
After two hours add your carrots and then cook for another half hour. Then add your potatoes in last and let them cook until everything is tender.
Skim the fat off the stew saving some. Taste for seasoning and adjust if necessary.
Take the remainder of flour and add three tablespoons of fat and a 1/2 cup of broth, make into a paste and then add to your stew. Make sure you stir constantly while adding until it starts to thicken. This step is optional. Thicken to your taste.