
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
- Heat oil (2 tbsp) in a Dutch oven over medium.
- 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.
- 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.
- 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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