INGREDIENTS
Servings: 6
Olive oil 
3 tbsp
Beef chuck stew meat
2 lb, cubed  
Salt 
to taste
Ground black pepper 
to taste
Onion 
1, chopped
Celery 
2 stalks, chopped
Carrots
2, peeled, cut into rounds
Garlic 
3 cloves, minced
Russet potatoes 
3, peeled, cut into chunks
Beef broth 
4 cup
Beer
1 (16-oz) bottle
Fresh thyme 
2 tsp
Irish Beef Stew
Prep:
15 m
Cook:
55 m
Ready in:
70 m
DIRECTIONS
  1. Heat oil (2 tbsp) in a Dutch oven over medium. 
  2. Next, season the meat with salt and ground black pepper. Add the meat to the pot. Cook for 10 minutes, or until seared. Transfer to a plate. 
  3. Add oil (1 tbsp) to the pot. Add onion, celery, and carrots. Cook for 5 minutes, or until soft. Season with salt and ground black pepper. Add minced garlic. Cook for 1 minute, or until fragrant. 
  4. Return the meat to the pot. Add potatoes, beer, thyme, and beef broth. Bring to a boil. Reduce heat. Season with salt and ground black pepper to taste. Cover. Simmer for half an hour, or until tender. Serve and enjoy your Irish Beef Stew!
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