Here’s a classic Irish stew for the most Irish of days…. St. Patricks Day!
We think the best part of St. Patricks day, is that everyone gets to be Irish for a day. With food like this Irish Beef Stew to devour… who would want to miss out?! Get your ladles ready and serve up this delightful, rustic, steaming hot stew for everyone to enjoy. This would be a fantastic meal to bring along for a pot luck dinner amongst family and friends. Serve with some warm crusty bread with butter, you have in our opinion a perfectly delicious meal.
- 2 tbsp Olive oil
- 3 Bay leaves
- 1 kg Beef stew meat, cut into 2″ cubes
- 1 Lg Onion, peeled and cut 1/4 inch slices
- 4 Cloves garlic, finely chopped
- 3 Tbsp Plain flour
- 1/4 Cup Beef stock
- 1/2 Cup Guinness stout, (or substitute for more of the beef stock)
- 2 Tbsp Fresh parsley, chopped
- 2 Tbsp Fresh thyme leaves
- 2 Tbsp Fresh rosemary, finely chopped
- 2 Lg Carrots, coarsely sliced
- 3 Celery stalks, roughly sliced
- 1 Kg Potatoes, washed and cut into 1 inch chunks
- Pat the cubes of meat with a paper towel and blot dry. Coat with the four and set aside.
- Heat a large stove-top casserole dish or dutch oven over medium heat, add the oil and bay leaves. Cook the bay leaves for a moment and then add the meat.
- Brown the meat on both sides on medium to high heat. Add the sliced onion and garlic and cook until the onions are translucent.
- Reduce heat to low, add the beef stock and stout. Simmer, stirring until the stew thickens a little.
- Add all the remaining ingredients and cover.
- Place the pot in a 140C degree oven for 2 – 2 1/2 hours, stirring a couple of times.
- Season with salt and pepper to taste.
- Serve immediately with some crusty bread.