Irish Stew

INGREDIENTS  

• 2 pound stewing beef cut into 1-inch pieces
• 2 tablespoon olive oil
• ¼ cup flour
• salt and pepper
• 1 large russet potato (about 2 cups) cut into ½ pieces
• 3 large red potatoes (about 3 cups) cut into ½ pieces
• 3 stalks celery sliced
• 3 large carrots, (about 2 cups) cut into ½ pieces
• 1 large onion (about 11/2 cups) diced
• 2 tablespoon butter
• 6 large garlic cloves (about ¼ cup) minced
• ¾ cup red wine
• ¾ cup Guinness beer
• 4 cups beef broth
• 2 tablespoon tomato paste
• ½ tablespoon granulated sugar
• 2 tablespoon Worcestershire sauce
• ½ tablespoon dried thyme
• 2 bay leaves small
• 1 tablespoon flour
• 1 tablespoon cold water

• INSTRUCTIONS 

  • 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. Next add potatoes, celery, carrots, and onion to skillet 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. Next, add beef and vegetables back into the skillet or dutch oven.
  • Cover and transfer to oven to bake at 350 degrees for 1-2 hours until vegetables and beef are tender.
  • If using slow cooker, cook 3-4 hours on low.
  • 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.