Irish Beef and Guinness Stew

by olga

Servings:

INGREDIENTS

2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat
1 large onion
2 cloves garlic
3 sprigs thyme
2 sprigs rosemary
3 tbsp flour
1 1/4 cups beef stock
2 tbsp tomato puree
1 cup Guinness
1 tbsp parsley
1/2 lb carrots
1/4 lb mini potatoes
1/4 lb celery
Salt and pepper

INSTRUCTIONS

Heat a 6-quart stovetop casserole dish and add the oil and bay leaves. Cook for a moment and then add meat.

Brown meat on both sides on high heat.

Add the sliced onion and cook for a few minutes until mixture is clear.

Add the tomato puree and combine together with other ingredients for about one minute.

Reduce the heat to low and add the garlic, thyme, rosemary and flour. Stir well until smooth.

Add the beef stock and Guinness, simmer, stirring until the stew thickens a bit.

Add the carrots, potatoes, celery and parsley and cover. Place the pot in a 275 degree Fahrenheit oven for about 2 hours, stirring a couple of time.

If necessary, add salt and pepper before serving.

Chef Caesar Guinto

CHEF COMMENTS

Enjoy one of the Emerald Isle's culinary delights

Tagged: irish, stews add tags

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