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irish stew

5.0

(2)

www.rockrecipes.com
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Prep Time: 45 minutes

Cook Time: 4 hours

Total: 4 hours, 45 minutes

Servings: 16

Cost: $1.98 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Cut the roast into large chunks about 1 ½ inches in size.

Step 2

Salt and pepper the raw meat to season.

Step 3

In a large heavy bottomed dutch oven (7 quarts/litres or more) heat the canola oil over medium high heat.

Step 4

Brown the beef chunks on all sides, working in small batches so as not to crowd your pan.

Step 5

When all the beef is browned, remove it temporarily from the pot.

Step 6

Add the chopped onions to the pot. (plus the garlic if you are using it)

Step 7

Cook for a few minutes to soften the onions.

Step 8

Add the browned beef back to the pot along with the Irish Ale (You can just use more beef stock as a substitute if you prefer.)

Step 9

Cook slowly in a 300 degree oven for about 1 ½ to 2 hours.

Step 10

Add all of the vegetables to the pot.

Step 11

Season again, lightly, with salt.

Step 12

Be sure to add the potatoes last, so that they are on top. This is so you can test them easily with a fork to judge if they are done.

Step 13

Add the beef stock to pot. (Reserve about a cup to make a thickening slurry after)

Step 14

Return to the oven for about an hour or until the potatoes are fork tender.

Step 15

In a bottle, shake together the reserved stock (or an equivalent amount of water) and the flour, to make a thickening slurry.

Step 16

You can use a whisk or even an immersion blender if you like to ensure that there are no lumps in the thickening. To be doubly sure you can also strain the thickening through a sieve if you like.

Step 17

At this point, if the pot is very full, I remove about half of the contents temporarily, using a slotted spoon to leave all of the broth behind. This will make thickening the gravy much easier.

Step 18

Very slowly pour the thickening slurry into the pot while stirring constantly so no lumps can form. You can use part or all of the thickening slurry to get the gravy to your personal desired consistency, If it is still too thin for your preference, just make a little more of the slurry.

Step 19

Add the vegetables and beef back to the pot if you removed them, and simmer for just a couple of minutes. Taste the gravy and again lightly season if required.

Step 20

Serve with freshly baked Irish soda bread.

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