Irish Stew


  • 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

    • 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.

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