Irish Stew

 

Ingredients:

2-1/2	Lb	Beef chuck, cut into ½” cubes
1-1/2	Tsp	Salt
1	Tsp	Black pepper
3	Tbl	Vegetable oil
2	Cup	Coarsely-chopped onion
1-1/2	Tsp	Chopped fresh garlic
3	Tbl	Flour
1	Cup	Red wine
2	cups	Chicken stock
2		Bay leaves
1	Tsp	Thyme
3-1/2	Cup	Water
2	Cup	Potatoes, peeled and cut into ½” cubes
1-1/4	Cup	Carrots, peeled and sliced
1	Cup	Frozen or fresh peas
¼	Cup	Minced parsley
1	Cup	Pearl onions

Directions:

 

Heat 1/2 of oil in large Dutch oven on stove at medium-high heat. Dredge beef cubes with salt and peeper. Add meat in Dutch oven and brown on all sides. Meat should cook until it begins to turn dark brown (DO NOT allow meat to burn). Remove meat and reserve. Heat remainder of oil in Dutch oven. Add onions and saute until they begin to brown. Add garlic and continue to cook for 30 seconds, be careful not to burn. Stir in flour and cook until lightly colored (3 to 4 minutes).

Add wine, scraping up any residue stuck to bottom of Dutch oven. Add chicken stock, bay leaves, and thyme and bring to a simmer. Add meat, cover and simmer for one hour. Add remaining water and allow to simmer for 30-45 minutes.

Twenty minutes before stew is finished, steam potatoes and carrots for 10 minutes. Stir cooked vegetables into stew. Add peas and pearl onions, cover and allow to stand for 5 minutes.

Stir in parsley and remove bay leaves

 

Yields

4-6 servings