Irish Beef Stew

Prep:

15 m

Cook:

55 m

Ready in:

1 h 10 m

Yum

This Guiness Irish Stew is so, so satisfying! You can also use lamb instead of beef.

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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

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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