Irish Beef Stew
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
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Add the stock so that it is an inch over the meat. If you need more than add some water until it is.
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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
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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.
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Skim the fat off the stew saving some. Taste for seasoning and adjust if necessary.
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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.
