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Irish-style stew
Cooking 20 minutes
Preparation 180 minutes
10 servingsIngredients
- 30 ml (2 tbsp.) Olive oil
- 1.36 kg (3 lbs) stewing beef
- 250 mL (1 cup) coarsely chopped onion
- 15 ml (1 tbsp.) Minced garlic
- 60 ml (¼ cup) all-purpose flour
- 250 ml (1 cup) Irish beer
- 1L (4 cups) beef broth
- 60 ml (¼ cup) tomato paste
- 2 packets of Parisian plain Champêtre potatoes
- 2.5 ml (½ tsp.) Dried thyme leaves
- 500 ml (2 cups) carrots, cut into pieces
- Salt and pepper to taste
- 5 mL (1 tsp.) Thinly sliced green onion
Steps
- Preheat the oven to 350 ° F (180 ° C).
- Heat olive oil in a large saucepan over medium-high heat.
- Season the beef with salt and pepper.
- Add half of the beef cubes to the pot in a single layer. Cook a little on each side until golden brown.
- Remove the beef from the pan and repeat with the rest of the meat.
- Remove all the browned meat from the pan.
- Add the onions to the pan and cook for 5 minutes.
- Add the garlic and cook for 30 seconds.
- Return the meat to the pan. Add the flour and toss to coat the meat, onions and garlic.
- Add the beer, beef broth, tomato paste, Parisian plain Champêtre potatoes, thyme and carrots to the pot.
- Stir to combine and bring everything to a boil.
- Cover and cook in the oven for 2.5 to 3 hours or until meat and vegetables are tender.
- Sprinkle the green onions on top before serving.
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